Saednews: Rice cookies (Nan Berengi) is a delicious and traditional Iranian sweet, originally from the western provinces of the country (especially Kermanshah). To view this complete, step-by-step recipe for making Nan Berengi cookies, stay with us.
According to Saednews' cooking service, Kermanshahi rice cookies, whose roots can be traced back to Kermanshah, are among the most authentic Iranian sweets. This delicious cookie, similar to almond qerabiyeh, is considered one of the best sweets for serving during the festive days of the year. This dry yet tasty cookie can be stored for a long time. So, continue reading to learn the step-by-step recipe for Kermanshahi rice cookies with measurements. You can easily use a French handle cup to measure the ingredients. By knowing the recipe for these rice cookies, you can easily make them at home, just like Kermanshahi bakers, either with or without an oven
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500 grams rice flour
250 grams solidified oil
250 grams powdered sugar
2 egg yolks
1 teaspoon ground cardamom
4 tablespoons rosewater
1 tablespoon brewed saffron
Step 1: First, let the solidified oil soften at room temperature. Then, add powdered sugar and mix them with a hand mixer until smooth and combined. Next, add the egg yolks and mix well.
Step 2: Add the rosewater and ground cardamom, mixing until well incorporated. If you want your cookies to be white or two-toned, you can add brewed saffron to half of the dough.
Step 3: Gradually add the rice flour and mix it until the dough has a texture similar to breadcrumbs. Now, the most important part of making rice cookies, kneading the dough, begins. Knead the dough until it is completely smooth and soft.
Step 4: Continue kneading the dough until it becomes smooth and no longer cracks easily. If you have a meat grinder, you can pass the dough through it several times to make it smooth and uniform. Next, line a baking tray with parchment paper.
Step 5: Once the dough is ready, shape it into small balls, smaller than a walnut. Then, imprint a design on the cookies (the pattern on the rice cookies) and place them on the baking tray. Preheat the oven to 170°C (340°F) for 15 minutes until it is fully heated.
Step 6: Once the oven is hot, place the cookies on the middle rack to bake. It will take about 10 to 15 minutes to bake the rice cookies. Once the bottoms of the cookies turn golden, remove them from the oven. After they cool completely, arrange them in your desired dish.
