Rice Flour Cookies (نان برنجی)

• 300 gRice flour (finely milled, sifted)
• 20 gAll-purpose flour (sifted; helps structure)
• 2 tspCardamom (freshly ground)
• 2 gFine sea salt (about 1/4 tsp)
• 120 gUnsalted butter (softened to 20–22°C)
• 60 gNeutral oil (grapeseed or light sunflower)
• 120 gPowdered sugar (sifted)
• 1 largeEgg yolk (about 18 g)
• 30 mlRose water (2 tbsp, good-quality)
• 15 mlBrewed saffron (1 tbsp; made from 0.1 g saffron bloomed in hot water)
• 2 tspPoppy seeds (for topping (optional))
• 15 gGround pistachios (for topping (optional))

Instructions

1. 1

   Brew the saffron: grind 0.1 g saffron to a powder, add 2 tbsp (30 ml) boiling water, cover, and let steep 10 minutes until deep red. Line 2 baking sheets with parchment. Sift rice flour and all-purpose flour together twice, then whisk in cardamom and salt to evenly distribute aroma and prevent clumps.

2. 2

   In a bowl, beat softened butter and powdered sugar with a mixer on medium speed for 2 minutes until lighter and smooth (not fluffy like cake). Stream in the neutral oil over 30 seconds, then mix 1 minute more. Add egg yolk and mix 30–45 seconds until fully emulsified and glossy.

3. 3

   Add rose water and 1 tbsp (15 ml) brewed saffron to the butter mixture. Mix on low for 20–30 seconds until uniform. Scrape the bowl well. The mixture may look slightly loose; that’s correct—rice flour will hydrate and tighten the dough during resting, giving Nan-e Berenji its tender, sandy crumb.

4. 4

   Add the sifted dry ingredients in 3 additions, mixing on low just until the flour disappears each time (about 15–20 seconds per addition). Finish by folding with a spatula for 30 seconds. The dough should be soft, smooth, and barely tacky; if it is wet, rest first before adding any extra flour.

5. 5

   Cover the dough tightly and rest at room temperature (20–22°C) for 60 minutes to fully hydrate the rice flour and set the texture. Halfway through resting, gently knead the dough for 10–15 seconds to smooth it. This resting is essential for cookies that hold their stamp without cracking.

6. 6

   Preheat the oven to 160°C (320°F) conventional (or 150°C/300°F fan). Portion the dough into 12 g balls (about 1 tbsp each) for ~24 cookies. Roll each ball briefly to smooth, then place on the tray 3 cm apart. Press lightly to flatten to about 1.5 cm thick.

7. 7

   Stamp the tops with a Nan-e Berenji wooden mold or press a light crosshatch with a fork, keeping the cookie edges intact. If using toppings, sprinkle 1/8 tsp poppy seeds or a small pinch (about 0.5 g) ground pistachios onto each cookie and press very gently so they adhere without deforming the pattern.

8. 8

   Bake one tray at a time on the middle rack for 12–14 minutes. The cookies should remain pale with just a faint golden ring underneath; do not brown the tops. Cool on the tray for 10 minutes (they are fragile when hot), then transfer carefully to a rack to cool completely for 30 minutes before storing.