Persian rice cookies are tender, crumbly, and oh so delicious! You may have never tried such delightful gluten-free cookies. Scented with rose water and cardamom, they are a treat you will love to make again and again.

Persian rice cookies served in a white plate.

Nan-e Berenji

Berenji means "rice" in Persian, so these Persian rice cookies are known as nan-e berenji. Persian cuisine is a treasure trove of hidden gems, and this is just one of the many amazing Persian treats.

If you love cookies, you are in for a pleasant surprise. Over the years, I've perfected this recipe and created other modifications. Every time I have guests, I make these, and they never fail to impress.

These cookies are great not only for those who prefer gluten free treats, but also for anyone who loves delicious cookies, much like chickpea cookies! The flavor profile is similar to Cake Yazdi - the cardamom rosewater cupcakes.

Why This Recipe

These may be the best kept secret for naturally gluten free rice cookies with a unique and addictively delicious taste .
Delicate and fragrant, they make wonderful gifts.
Easy recipe and they keep well for long time, so you can make a lot at a time.
Traditional taste. The sugar syrup gives the cookies their authentic texture.

Side view of nan-e berneji on a platter.

Key Ingredient Notes

Rice Flour: I buy the rice flour from Indian stores, but you can find it in most supermarkets now. There's even a brown rice flour made by Bob's Red Mill which is pretty good. You won't know it is brown rice.
Sugar: I use this to make a syrup to hold the rice flour, which gives it more structure and density, because rice flour is lighter, sandy and not as cohesive as wheat flour. I've tried using maple syrup and that works too.
Flavors: As with most Persian desserts, I use good quality rose water that is intensely fragrant. Cortas is a common brand. I use freshly ground cardamom seeds for best flavor.
Ghee: This gives a nutty and rich flavor. You can use clarified butter too but ghee has more flavor and it works well with rose water and cardamom.
Oil: The oil cuts down the richness a bit. But also keeps the dough more pliable.
Egg Yolks: They contain lecithin and fat, so contribute to the flavor and texture. They make the cookies soft and tender.
Poppy Seeds: Nan-e berenji are traditionally topped with poppy seeds and they add a delightful crunch and subtle flavor. I used pistachios also as a variation.

Step by Step Visual Overview

Full recipe with measurements is at the end of the blog post.

Step by step process of making the cookies.

My Top Tips

Make sure not to overcook the syrup. It should not crystallize.
Combine the liquids with the dry ingredients immediately after the syrup cools down. Incorporate the beaten egg yolks quickly into the dough.
Be sure to make a pliable dough that is easy to shape. If needed, use a tiny bit of oil or syrup to make it more moldable.

How To Serve

Enjoy these rice cookies with a cup of tea (saffron tea, homemade tea blend), coffee or hot chocolate.
Make a dessert platter with ranginak and baklava. Scatter rose petals and pistachios around the cookies.

Variations

These cookies are vegetarian, gluten free, and soy free.

Vegan/Dairy Free: Replace ghee with coconut oil. I haven't tried this, but experiment substituting egg yolks with flax eggs, soy lecithin (1 tablespoon for each yolk), vegan egg yolk substitute or thick full fat coconut milk.
Egg Free: Test with the egg substitutes mentioned above.
Nut Free: Just use poppy seeds and no pistachios.
Refined Sugar Free: Use thick maple syrup instead of sugar syrup. Keep in mind that it will add a subtle flavor.

Maamoul (date filled cookies, very popular)
Almond Biscotti (with anise, these are always a hit)
Vanillekipferl (German Crescent Cookies)
Nussecken (German Chocolate and Hazelnut Bar Cookies)

★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!