Persian Rice Cookies (Naan Berenji) Recipe

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Persian Rice Cookies (Naan Berenji)
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  1. Mix together the canola oil and white sugar.
  2. Beat eggs and add along with the rose water to the sugar mixture.
  3. Add the white rice flour, baking powder and cardamom and blend into a thick dough.
  4. Refrigerate for at least 20 minutes.
  5. Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
  6. Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
  7. Sprinkle the ground pistachios on top or poppy seeds if using.
  8. Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
  9. Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
  10. Store in an airtight container until serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 335.68 Kcal (1405 kJ)
Calories from fat 94.95 Kcal
% Daily Value*
Total Fat 10.55g 16%
Cholesterol 40.92mg 14%
Sodium 15.99mg 1%
Potassium 67.23mg 1%
Total Carbs 55.68g 19%
Sugars 19.42g 78%
Dietary Fiber 0.94g 4%
Protein 4.12g 8%
Iron 0.3mg 1%
Calcium 18.1mg 2%
Amount Per 100 g
Calories 396.84 Kcal (1661 kJ)
Calories from fat 112.25 Kcal
% Daily Value*
Total Fat 12.47g 16%
Cholesterol 48.38mg 14%
Sodium 18.91mg 1%
Potassium 79.48mg 1%
Total Carbs 65.82g 19%
Sugars 22.96g 78%
Dietary Fiber 1.12g 4%
Protein 4.87g 8%
Iron 0.3mg 1%
Calcium 21.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
  • 9

Good Points

  • saturated fat free,
  • very low sodium

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