Welcome to my virtual kitchen!

I hope you enjoy your visit here, whether it’s your first time or your 30th. I first started sharing my recipes as Facebook Notes, until my friends started asking how they could share them with their friends; so I gathered my courage and tiptoed into the world of blogging via Tumblr. As interest in the blog started “cooking,” my wonderful hubby set me up at WordPress with my own domain. (All the content from my previous blog moved here as well.) Let me know what you think, and be sure to bookmark it for future reference!

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Nan-e-Berenji (Persian Rice Cookies)

For cookie club this year, the theme was Beatles songs; so I chose “Eleanor Rigby,” one of my very favorites. While doing Google research for cookies with rice [because Eleanor picks up rice after a wedding], I discovered nan-e-berenji — Iraninan/Persian cookies made with rice flour, cardamon, and rose water. They are slightly crumbly, lightly sweet, and fragrant with exotic flavors.

  • 1/2 cup vegetable oil
  • 1 egg, beaten
  • 2 cups rice flour (or part rice/part wheat)
  • 3/4 cup white sugar
  • 2 tsp rose water
  • 1/2 tsp cardamon
  • 1/2 tsp salt
  • pistachios, poppy seeds, or sesame seeds to garnish (optional)

For cookie club batch:

  • 1 1/2 cups vegetable oil
  • 3 eggs
  • 6 cups flour
  • 2 1/4 cups sugar
  • 2 tbsp rose water
  • 1 1/2 tsp cardamon
  • 1 1/2 tsp salt
  • pistachios, poppy seeds, or sesame seeds to garnish (optional)

Combine ingredients and refrigerate for 1-6 hours. Roll into 1 inch balls and score top with knife, fork, or meat tenderizer. Top with crushed pistachios or poppy or sesame seeds if desired. Bake at 350 degrees for 15-20 minutes.