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Persian Rice Cookies

Persian Rice Cookies

By: Naomi Sherman

There are so many variations of this very traditional Persian rice cookie (or nan-e-berenji); some have rosewater, some cardamom. You can use poppyseeds or not. They can be decorated or left plain. All of them gift you with melt-in-your-mouth, buttery, crisp cookies that will become your new favourite.



Prep time

Cook time



  • 250g softened butter
  • 150g icing sugar
  • 300g rice flour
  • ½ tsp baking powder
  • 1 tsp ground cardamom
  • 1 egg, beaten
  • Black poppyseeds, to garnish


  • Preheat oven to 175°C and line 2 large baking trays with paper.
  • Mix rice flour and baking powder and whisk to remove any lumps.
  • Using a stand mixer, cream together butter and icing sugar until light and fluffy, and add cardamom.
  • Gradually add rice flour, 1 tbsp at a time, and mix.
  • Add beaten egg, a little at a time, until the dough comes together and feels soft but not sticky.
  • You may not need the whole egg.
  • Form dough into walnut-sized balls and place them 5cm apart on your baking trays.
  • Dip the end of a meat mallet, a fork or other utensil into rice flour and press the design gently into the top of each cookie — I used the tip of a mini whisk.
  • Lightly sprinkle with poppyseeds.
  • Bake for 15-18 mins in the preheated oven until just lightly browned.
  • Allow cookies to cool on the baking tray.
  • They are very fragile when hot, so don’t move them until they are cold and have firmed up a bit.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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