SAEDNEWS: In this article, we’ll walk you through how to make traditional Qazvin Charkhi cookies step by step, using a practical and easy-to-follow method. You’ll learn how to prepare this simple, delicious, and authentic Persian treat at home with a soft, delicate texture—perfect for serving during Nowruz.
According to Saednews, Naan Cherkhi is one of Iran’s most beloved traditional cookies, originally associated with the city of Qazvin. These cookies have a delicate texture, a mild flavor, and a pleasant aroma of cardamom. Because of their distinctive appearance and ridged, string-like shape, they have long held a special place among homemade sweets prepared for Nowruz, the Persian New Year.
The name “Naan Cherkhi” literally refers to the use of a meat grinder to shape the dough. When the dough is passed through the grinder, it comes out in strands that can be cut and shaped into different forms. By following a few important tips when preparing the dough and baking the cookies, you can achieve light, fragrant cookies with a texture similar to those sold by professional pastry shops.
2 cups rice flour
1 cup pastry flour
1 cup powdered sugar
1 cup solid shortening
1 egg
2 tablespoons yogurt
1 teaspoon baking powder
1/2 teaspoon ground cardamom
Ground pistachios or sesame seeds, as needed, for decoration
Start by placing the solid shortening and powdered sugar in a suitable mixing bowl. Beat them together with a hand mixer or electric mixer for several minutes until the mixture becomes very smooth, creamy, and pale.
This step is important for achieving a delicate texture, so make sure the shortening and sugar are thoroughly combined. Add the egg, yogurt, and ground cardamom, then mix again until everything is evenly incorporated and the mixture is smooth.
Combine the rice flour, pastry flour, and baking powder, then sift them together.
Gradually add the dry ingredients to the wet mixture, stirring with your hands or a spatula until a soft, cohesive dough forms. The dough should be soft but should not stick to your hands. Avoid making it too firm, as an overly stiff dough can result in dry cookies after baking.
One of the defining steps in making Naan Cherkhi is shaping the dough. Place the dough into a meat grinder fitted with a plate that has medium-sized or slightly large holes. The dough will emerge as long strands.
Avoid using a plate with very small holes because the dough may be difficult to push through and the resulting strands can become excessively thin.
Cut the strands into your preferred lengths and shape them into rings, strips, or other simple forms. Line a baking tray with parchment paper and arrange the cookies with about 2–3 cm of space between them so they have enough room during baking.
Sprinkle a small amount of ground pistachio or sesame seeds over the cookies for decoration.
Preheat the oven to 170°C (340°F).
Place the baking tray on the middle rack and bake the cookies for approximately 15–20 minutes. They are ready when the bottoms become lightly golden.
The tops may remain relatively pale, which is completely normal. Naan Cherkhi does not need to become deeply browned on top to be fully baked.
Remove the tray from the oven and allow the cookies to cool for about 10 minutes. This helps them firm up and makes them easier to remove from the parchment paper.
Once completely cooled, gently lift the cookies from the parchment using a spatula and arrange them on a serving plate.
Naan Cherkhi can be served with Persian tea or coffee and makes a lovely addition to Nowruz gatherings and other celebrations.
In addition to following the basic recipe, a few simple techniques can significantly improve the texture and appearance of these traditional cookies.
Sifting is a simple but important step when making traditional Persian sweets. It makes the flour lighter and helps it combine more evenly with the other ingredients.
For this recipe, sift both the rice flour and pastry flour at least once or twice. This helps create a smoother dough and prevents lumps from forming, resulting in more delicate and attractive cookies.
The consistency of the dough is one of the most important factors in making successful Naan Cherkhi.
The dough should be soft, flexible, and slightly tender, but it should not be excessively loose.
If the dough is too firm, it will be difficult to push through the meat grinder, and the finished cookies may have a dry texture. If necessary, add a very small amount of yogurt or shortening to soften the dough.
If the dough is too soft, however, the cookies may lose their shape on the baking tray. In that case, add a small amount of rice flour until the dough reaches the proper consistency.
Many experienced pastry makers recommend resting the dough before shaping it.
After preparing the dough, let it rest for about 20–30 minutes at room temperature, or approximately 15 minutes in the refrigerator.
Resting allows the flours to absorb moisture more effectively and gives the dough greater structure. As a result, the dough passes through the meat grinder more smoothly, producing cleaner and more uniform strands.
Naan Cherkhi is relatively simple to make and is a popular homemade sweet for Nowruz. Avoiding a few common mistakes can make a noticeable difference in the final result.
One of the most common mistakes is adding too much rice flour or pastry flour. Excess flour makes the dough stiff and can cause the cookies to become dry and brittle after baking.
After resting, the dough should remain soft and slightly tender so that it can pass easily through the meat grinder.
If the shortening and powdered sugar are not mixed thoroughly, the finished cookies can become heavy and dense.
For a lighter, more delicate Naan Cherkhi, beat the two ingredients until they are thoroughly combined, creamy, light, and smooth.
For better results, allow the solid shortening to sit at room temperature for about 10–15 minutes before mixing it with the powdered sugar. This softens the shortening and makes it easi
