Homemade "Nan-e Berenji" Recipe: Authentic, Traditional, and Special Flavor

Ingredients for Nan-e Berenji

How to Make Nan-e Berenji

Step 1: Prepare the Base Mixture

For this pastry, you’ll need solid shortening. People from Kermanshah often use their region’s high-quality, traditional shortening for better results. Make sure the shortening is at room temperature, as cold or refrigerated shortening is harder to beat.

1. Beat the shortening with powdered sugar until the texture softens.

2. Add the egg yolks one at a time, mixing well with the shortening using a mixer. Mix thoroughly until the ingredients are fully combined.

3. Scrape off any shortening stuck to the mixer blades and add it back to the mixture. Exact measurements are crucial for baking success.

Step 2: Add Dry Ingredients

1. Mix the salt and cardamom into the rice flour. Using high-quality rice flour is essential for this recipe.

2. Sift the dry ingredients several times before adding them to the dough.

3. Add rosewater and saffron to the flour mixture and gently knead the dough with your fingertips until it becomes cohesive.

Step 3: Rest and Shape the Dough

1. Cover the dough and let it rest in the refrigerator for 24 hours.

2. Before shaping, leave the dough at room temperature for 1 hour.

3. Take a walnut-sized portion of the dough, massage it lightly with your fingers to remove excess air, and shape it.

4. Use a Nan-e Berenji mold or any other cookie cutter to imprint designs on the dough. Garnish with a small amount of poppy seeds. Arrange the cookies on a baking tray.

Step 4: Bake the Cookies

1. Preheating the oven is not necessary for more than 15 minutes. Heat the oven to 150°C (300°F).

2. Place the cookies in the middle rack and bake for about 15 minutes. Do not grease the baking tray.

Tips for Variations

- To make white and plain Nan-e Berenji, omit the saffron.

- For chocolate-flavored cookies, add a small amount of cocoa powder to the dough.

Enjoy preparing these delicate and traditional cookies!