Persian Rice Cookies

"A combination of rice flour, cornstarch, confectioners’ sugar and clarified butter makes these cookies called nan-e berenji perfectly crisp and light, but the lovely, delicate flavor comes from high-quality rosewater."

This recipe was contributed by Nilou Motamed and belongs to her mother, Mahin Gilanpour Motamed. Nilou is a food expert, television personality, and long time friend of La Boite! 


Originally published on Food & Wine.


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