Nan-e Berenji Recipe

Nan-e Berenji’s Iranian – Persian Rice Flour cookies, also known as Rice Bread. Sweet and crumbly cookies made with Vijay Rice flour are ideal with a cup of tea!


260 gm / 2 cups Vijay Gold Rice Flour
60 ml / ¼ cup Vegetable oil
60 gm / ¼ cup Ghee/butter, softened
75 gm / ¾ cup Sugar, powdered
1 egg yolk
40 ml / 3 tbsp Rose water
1-2 gm / ¼ tsp Mastercook Khas-Khas


In a large mixing bowl, whisk together the sugar along with the oil and Ghee/butter.
Once thoroughly combined, whisk in the egg yolk and mix till thoroughly combined.
Now add the rose water and whisk till the mixture is smooth and homogenous.
Add the rice flour in 3 batches, mixing well with a spatula or with your fingertips till the dough comes together and the bowl is clean.
Refrigerate the dough for 15-20 minutes to firm it up and make it easier to shape.
Preheat your oven to 170 C / 325 F / Gas Mark 3
After 15-20 minutes, remove the chilled dough and divide it into 24 equal pieces, weighing about 22-24 gms each.
Lightly press down with the palm of your hand to form a thick round cookie, similar to a nankhatai.
Place on a baking sheet, fairly close together as they wont spread much at all.
After all have been shaped, use a teaspoon and with light pressure, indent the top of the cookies to form a pattern, you can even make a flower or star if you wish.
Put a small pinch of poppy seeds in the center of each cookie
Bake in the preheated oven for 15-20 minutes, or until the cookies are firm to the touch and the bottom is slightly golden.

Tips for Cooking

You can use 100% butter or ghee for this recipe if you wish, the taste will be much richer.
These cookies can be made slightly thinner as well, it will result in a crispy and crunchy cookie.
Do not allow the cookies to brown on top at all, it should be a very light golden on the bottom.

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