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Naan-e Berenji (Persian Rice Flour Cookies)

Persian Rice Flour Cookies, also known as Naan-e Berenji, are a beloved dessert in Iranian cuisine. These delicate and crumbly cookies are traditionally made with homemade rice flour, which gives them a unique texture and flavour. If you are unable to find rice flour at your local grocery store, do not worry, as making your own rice flour is easier than you might think.

To make rice flour at home, simply grind uncooked rice in a blender or food processor until it becomes a fine powder. Sift the flour to remove any large pieces of rice and store it in an airtight container until ready to use.

Persian Rice Cookies are not only delicious but are also an important part of Iranian culture. They are often prepared for special occasions and holidays such as Nowruz, the Persian New Year. Nowruz is a time for family and friends to come together and celebrate the start of a new year with delicious food, music, and dancing. If you are looking to impress your guests with a unique and authentic dessert, Persian Rice Cookies are a perfect choice. Their delicate texture and floral flavour make them a perfect complement to a hot cup of tea or coffee. And with their simple yet elegant appearance, these cookies are sure to be a hit at any gathering.

persian rice flour cookies

Basic Ingredients for Persian Rice Flour Cookies


Rice Flour: The main ingredient in this recipe, rice flour is used to give the cookies a delicate and crumbly texture.

Baking Powder: This ingredient helps the cookies rise and gives them a light, fluffy texture.

Salt: Adds a hint of flavour to the cookies and helps balance the sweetness.

Shortening: Used to help bind the dough together.

Butter: Provides a rich, buttery flavour to the cookies.

Icing Sugar: Sweetens the cookies and gives them a delicate texture.

Egg: Provides moisture and structure to the cookies.

Vanilla Essence: Adds a warm, comforting flavour to the cookies.

Rose Water: Infuses the cookies with a delicate, floral flavour that is unique to Persian cuisine.

alternative ingredients

  • If you cannot find rice flour, you can substitute it with all-purpose flour or gluten-free flour.
  • For a vegan version of these cookies, you can replace the butter with vegan margarine and the egg with a flax or chia seed egg.

Preparation Tips for Persian Rice Flour Cookies

  • Use room-temperature butter and shortening to ensure they mix well with the other ingredients.
  • Whisk the egg whites until they form stiff peaks. This will help the cookies rise and give them a light, airy texture.
  • Allow the dough to rest for at least one hour or overnight. This will help the cookies hold their shape when baking and develop their flavour.

Serving Tips for Persian Rice Flour Cookies

  • Persian Rice Cookies are perfect for serving with a hot cup of tea or coffee. They also make a great dessert to bring to a potluck or to serve at a dinner party.

storage tips

  • To store Persian Rice Cookies, place them in an airtight container and keep them at room temperature for up to one week. You can also freeze the cookies for up to three months.

Persian Rice Flour Cookies (Full Video)

Persian Rice Flour Cookies

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting time: 1 hour


  • 320 g rice flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 75 g shortening, room temperature
  • 1 cup butter, room temperature
  • 1 cup icing sugar
  • 1 whole egg + egg yolk
  • ¼ tsp vanilla essence
  • 2 tbsp rose water


  • Prepare the dry ingredients. Combine the rice flour, baking powder, and salt in a medium-size bowl.
  • Separate the egg yolk and egg white. With a hand mixer, whisks the egg whites for about 5 minutes until it forms peaks.
  • In a stand mixer bowl, cream the butter, shortening and icing sugar.  Add egg yolks and vanilla essence, and mix until combined.  Gradually mix in the dry ingredients. Gradually add in the rose water, until thoroughly combined.  Fold in the egg white until fully incorporated.  Allow the dough to rest for 1 hour, ideally overnight.
  • Preheat the oven to 150°C.
  • Shape the dough into small 10g balls and gently flatten to approximately ¼ inch thickness. If using a cookie stamp, dip it into flour before pressing on the cookie. 
  • Bake in the oven for 15 minutes, rotating halfway until the edges are golden-brown. Allow the cookies to fully cool (approximately 20 minutes) before removing them from the baking sheet. Serve.

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