Nan-e Berenji is a traditional Persian cookie that is most often enjoyed during Norouz, or Persian New Year. These crumbly cookies are flavored with rosewater and topped with poppy seeds.


  • 1/2 cup vegetable oil
  • 3/4 cup confectioners sugar
  • 1 egg yolk
  • 1 cups rice flour
  • 1/4 cup rosewater
  • 1-2 tbsp. poppy seeds


  1. In a large mixing bowl, beat together the oil and sugar with a hand mixer for 1-2 minutes.
  2. Add in the egg yolk and beat for another 20-30 seconds.
  3. Sift in the rice flour in 3 batches. Fold the flour into the mixture using a spatula after each batch.
  4. Pour in the rosewater.
  5. Knead the dough for 5-10 minutes. Roll into a ball and wrap with plastic wrap. Refrigerate overnight.
  6. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  7. Roll the dough into 1 inch balls and flatten into small discs.
  8. Use a small spoon or fork to make a pattern on the tops of the cookies.
  9. Sprinkle the tops with poppy seeds.
  10. Bake for 20-25 minutes, until the bottoms and edges turn a light golden color.

*Original recipe from Ahead of Thyme.

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