Persian Rice Cookies (Nan-e Berenji)
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
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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.