A combination of rice flour, cornstarch, confectioners’ sugar and clarified butter makes these cookies called nan-e berenji perfectly crisp and light, but the lovely, delicate flavor comes from high-quality rosewater. Slideshow: More Cookie Recipes 

Mahin Gilanpour Motamed
March 2017


Credit: © Abby Hocking

Recipe Summary test

30 mins
2 hrs 40 mins
Makes 40 cookies


Ingredient Checklist


Instructions Checklist
  •  Sift the rice flour with the cornstarch into a medium bowl. In a stand mixer fitted with the paddle, beat the clarified butter with the confectioners’ sugar at medium speed until smooth, about 1 minute. At low speed, beat in the egg yolks one at a time, then gradually add the rosewater until incorporated. Add the dry ingredients and beat at low speed until smooth. Scrape the dough into a medium bowl, press a piece of plastic wrap directly on the surface and refrigerate until just firm, about 1 hour.

  • Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Scoop tablespoon-size mounds of the cookie dough onto the baking sheets. Roll the mounds into balls, then gently press them 1/2 inch thick. Using the wide end of a thimble, gently press 3 slightly overlapping rings onto each round. Sprinkle the center of each cookie with poppy seeds.

  • Bake the cookies for about 18 minutes, until they are firm and just starting to color on the bottom. Let cool completely, about 45 minutes. Using a thin metal spatula, transfer the cookies to a platter and serve. 

Make Ahead

The cookies can be stored in an airtight container for up to 3 days.


Using a high-quality, pure rosewater is essential here. Look for Sadaf brand, which is available at kalustyans.com.

To make clarified butter, melt 1 pound of butter over low heat. Remove from the heat and skim off the foam. Using a ladle, remove the clear melted butter, leaving the milky white solids behind; discard the solids. Refrigerate the clarified butter until solidified but not hard, about 30 minutes.