Naan-e Berenji

Introduction

History

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Naan-e Berenji has been a popular dessert in Iran for centuries. The name "Berenji" refers to the rice flour used in the recipe, which gives the cookies a unique texture and flavor.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

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- Be sure to use high-quality rose water for the best flavor

- Allow the dough to chill in the refrigerator before shaping and baking

- Use a light hand when shaping the cookies to prevent them from becoming too dense

Serving Suggestions

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Enjoy Naan-e Berenji with a cup of hot tea or coffee for a delightful snack.

Cooking Techniques

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- Mix the ingredients gently to avoid overworking the dough

- Bake the cookies at a low temperature to prevent them from browning too quickly

Ingredient Substitutions

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- Use almond flour or coconut flour as a gluten-free alternative to rice flour

- Substitute ghee for butter for a richer flavor

Make Ahead Tips

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The dough for Naan-e Berenji can be made ahead of time and stored in the refrigerator for up to 3 days before baking.

Presentation Ideas

: Arrange the cookies on a decorative platter and sprinkle with poppy seeds for a beautiful presentation.

Pairing Recommendations

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Serve Naan-e Berenji with a side of fresh fruit or a scoop of vanilla ice cream for a delicious dessert.

Storage and Reheating Instructions

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Store Naan-e Berenji in an airtight container at room temperature for up to a week. Reheat in a low oven to refresh the cookies before serving.

Nutrition Information

Calories per serving

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Each serving of Naan-e Berenji contains approximately 150 calories.

Carbohydrates

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Each serving of Naan-e Berenji contains approximately 15g of carbohydrates.

Fats

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Each serving of Naan-e Berenji contains approximately 10g of fats.

Proteins

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Each serving of Naan-e Berenji contains approximately 2g of proteins.

Vitamins and minerals

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Naan-e Berenji is not a significant source of vitamins and minerals.

Alergens

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This recipe contains eggs and butter, which may be allergens for some individuals.

Summary

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Naan-e Berenji is a moderately high-calorie treat that is relatively low in protein and rich in fats and carbohydrates.

Summary

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Naan-e Berenji is a delightful Persian cookie that is perfect for any occasion. With its delicate flavors and unique texture, these cookies are sure to be a hit with your family and friends.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Naan-e Berenji. It was many years ago, when I was just a young girl living in a small village in Iran. My grandmother, who was known for her delicious baked goods, had received the recipe from a neighbor who had learned it from her own grandmother. It was said to be a traditional Persian recipe that had been passed down through generations, and I couldn't wait to try my hand at making it.

The recipe for Naan-e Berenji called for simple ingredients - rice flour, sugar, rosewater, and butter. It was a delicate, crispy cookie that was perfect for serving with tea or as a sweet treat after dinner. The key to making the perfect Naan-e Berenji, I was told, was in the technique of mixing the ingredients together just right and baking them at the perfect temperature.

I watched as my grandmother carefully measured out the ingredients, mixing them together in a large bowl until the dough came together. She then shaped the dough into small balls, flattening them slightly before placing them on a baking sheet. As she slid the tray into the oven, the sweet aroma of rosewater and butter filled the kitchen, making my mouth water in anticipation.

After a few minutes, the Naan-e Berenji emerged from the oven, golden brown and fragrant. My grandmother carefully transferred them to a wire rack to cool, and I eagerly reached for one, taking a bite of the crispy, buttery cookie. It was like nothing I had ever tasted before - a perfect blend of sweetness and crunch that melted in my mouth.

From that moment on, I was hooked. I begged my grandmother to teach me how to make Naan-e Berenji, and she patiently guided me through the process, teaching me her tips and tricks for making the perfect cookie every time. I practiced making the recipe over and over again, until I had mastered the art of creating the delicate, delicious Naan-e Berenji.

Over the years, I have shared the recipe with friends and family, passing on the tradition of making Naan-e Berenji to the next generation. Each time I bake a batch of these cookies, I am transported back to that moment in my grandmother's kitchen, filled with joy and excitement at the prospect of creating something beautiful and delicious.

The recipe for Naan-e Berenji has become a cherished part of my culinary repertoire, a reminder of the love and tradition that has been passed down through my family for generations. I am grateful for the opportunity to learn this recipe from my grandmother, and I will continue to make it with pride and joy for years to come.

Categories

| Cardamom Recipes | Egg Yolk Recipes | Iranian Recipes | Poppy Seed Recipes | Rice Flour Recipes | Rose Water Recipes |

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