nan-e berenji recipe

Nan-e Berenji Recipe; How to Make Persian Rice Cookies?

Nan-e Berenji is one of the famous and very popular sweets in Kermanshah, also known as a souvenir of this city. In the past, Nan-e Berenji was considered one of the appropriate sweets for Nowruz. With the amount of ingredients in this recipe, you can prepare these rice flour cookies for 10. Join CookingCounty with the recipe of Nan-e Berenji.

nan-e berenji cookies

How to Make Nan-e Berenji?


Oil250 grams (1 full glass)
Powdered sugar175 grams (1.5 glasses)
Egg1 large
Rice flour500 grams
Jam cardamom powder1 tablespoon
The mixture of water and rosewater1/2 cup (2 tablespoons of jam rosewater, the rest of the water) 
Portulacaas needed
Brewed saffronas needed


Step One: Prepare the materials 

Be sure to melt the solid oil, pour it into a glass, cool it, and then put it in the refrigerator to get stable. It is better to sift the powdered sugar with a silk cloth.

Step Two: Separate the yolk and albumen

First, separate the egg yolks and albumen. Stir the albumen with a mixer on high speed until it becomes foamy, and when you turn the dish upside down, it doesn’t pour, then put the egg whites in the refrigerator to cool.

Step Three: Stir the yolks with oil 

Pour the oil and powdered sugar into a bowl and beat for 5 minutes with a mixer on high speed until they become kind of creamy, then add the yolk with cardamom powder, then stir for another 2 minutes until smooth.

Stirring the yolks with oil 

Step Four: Prepare Nan-e Berenji dough 

Then take the egg albumen out of the refrigerator, add it to the ingredients, and stir with a scraper. Then pour the sifted rice flour into the ingredients and stir. It should be soft and fluffy. The dough may look a little smooth (remove the dough and roll it in your hand, it should be completely smooth and without cracks.)

Step Five: Rest the dough 

At this stage, you can divide the ingredients into two parts and add saffron to the one and stir. Then cover the dough and put it in a dry place out of the refrigerator for 24 hours to make it more cohesive. 

dough for rice cookies

Step Six: Bake rice cookies

After 24 hours, remove the dough to the size of balls of the same size and roll it in your hands and shape it as desired with a Nan-e Berenji seal or the bottom of a tube and place it in the oven (there is no need to grease paper). Please place them in a preheated oven at 175 degrees for 20 to 25 minutes to bake the pastry.

Baking rice cookies

How to Serve Rice Cookies?

Take the Nan-e Berenji out of the oven after they are golden. Put the rice cookies on the desired plate and serve it with Persian tea.

rice cookies recipe

Key Points in Preparing Rice Flour Cookies 

  • Please do not add more rosewater because it will cause the cake to dry out and crack. 
  • When the rice flour rests, it absorbs water and the final quality of the pastry increases. 
  • If the dough dries after resting, add a tablespoon of water and if it is smooth, add some rice flour. 
  • It is better not to use the oven tray to prepare sweets because it darkens the colour of the sweets. 
  • The Nan-e Berenji are ready when it moves easily on the tray. 
  • Allow the Nan-e Berenji to cool completely, then remove it from the tray.


Do not forget to make this recipe and share it with us. If you also have any related questions about the Nan-e Berenji recipe, please do not hesitate to ask.

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