Iranian Rice Cookies (Nan–e Berenji) | Saveur
These simple cookies are made using a sugar syrup infused with rose water, a classic ingredient in Middle Eastern sweets.
Ingredients
- <sup>3</sup>⁄<sub>4</sub> cup sugar
- <sup>1</sup>⁄<sub>4</sub> tsp. rosewater
- <sup>3</sup>⁄<sub>4</sub> tsp. sugar
- 1 egg yolk
- 1 cup rice flour
- <sup>1</sup>⁄<sub>3</sub> cup clarified butter or ghee
- 2 <sup>1</sup>⁄<sub>2</sub> tbsp. canola oil
- <sup>1</sup>⁄<sub>2</sub> tsp. cardamom powder
- <sup>1</sup>⁄<sub>4</sub> cup syrup
- 1 tbsp. poppy seeds
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