Persian Noon Berenji Rice Cookies
Noon berenji are classic Persian rice flour cookies with a fine, sandy crumb and a perfume that comes from rosewater and cardamom rather than heavy sweetness. They are usually kept pale, so the goal is a cookie that sets gently without taking on much color.
This version uses softened butter and powdered sugar for a tender texture, then rests the dough so the rice flour can hydrate. The rest is important: without it, the dough can feel gritty and may crack more than expected when shaped.
A small stamp, fork, or the rim of a patterned glass gives the cookies their familiar pressed tops. Poppy seeds add a simple finish and a faint nutty note while keeping the cookies elegant enough for tea, Nowruz, or a holiday cookie tray.
Handle the dough with a light touch and watch the oven closely near the end. The cookies should look dry on top and barely golden underneath, not browned across the edges.
Nutrition (per serving)
Directions
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1
Line two baking sheets with parchment paper and set the oven to 325°F.
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2
Beat the softened butter and powdered sugar in a mixing bowl for 2 to 3 minutes, until smooth, pale, and creamy.
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3
Beat in the egg yolk, rosewater, cardamom, and salt until the mixture is fragrant and evenly combined.
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4
Add the rice flour in two additions, mixing on low speed or with a spatula until a soft, crumbly dough comes together when pressed.
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5
Cover the bowl and rest the dough at room temperature for 20 minutes so the rice flour can hydrate.
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6
Scoop tablespoon portions of dough, roll them gently into balls, and place them 1 inch apart on the prepared baking sheets.
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7
Press each cookie lightly with a cookie stamp, fork, or patterned glass, then sprinkle the tops with poppy seeds.
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8
Bake for 13 to 15 minutes, rotating the pan halfway through, until the tops look dry and the bottoms are just barely golden.
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9
Cool the cookies on the baking sheet for 10 minutes before moving them to a rack, because they are fragile while warm.
Ingredients
- White Rice Flour:2 cups
- Powdered Sugar:3/4 cup
- Unsalted Butter, softened:1/2 cup
- Large Egg Yolk:1
- Rosewater:2 tablespoons
- Ground Cardamom:1 teaspoon
- Fine Sea Salt:1/4 teaspoon
- Poppy Seeds:1 tablespoon
Tips & Notes
- Use very fine white rice flour for the most delicate texture.
- Do not brown the tops; noon berenji should stay pale.
- If the dough feels too dry to hold together, knead it gently by hand for a few seconds before shaping.
- Store the cooled cookies in an airtight container with parchment between layers.
