Ramadan Recipes: Persian Rice Cookies
Persian rice cookies are commonly served during Nowruz, Persian New Year, and other special occasions. They are delicate, crumbly, and gently sweet. They're a true Middle Eastern treat.
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Ingredients
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- 10 Minutes
- 5 Serving
- 260 Calories
- 4 ½ tablespoon vegetable oil, or butter
- ½ cup confectioners sugar
- 1 egg yolk
- 1 tablespoon rosewater
- 1 cup rice flour
- ⅛ teaspoon cardamon powder
- ½ teaspoon pistachios crushed, poppy seeds, or sesame seeds (optional)
Persian Rice Cookies
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Method & Directions
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- 20 Minutes
- Mix the ingredients
تم نسخ الرابطWhisk together the oil and sugar until well combined and glossy, then whisk in the egg yolk and the rosewater. Add the rice flour, about ½ cup at a time, and the cardamon and mix well.
- Let the dough rest
تم نسخ الرابطCover the dough and refrigerate for at least 6 hours to help the flavors mingle.
- Shape the cookies
تم نسخ الرابطShape the dough into slightly flattened balls, and place the cookies on a baking sheet, top with crushed pistachios, poppy seeds, or sesame seeds.
- Bake
تم نسخ الرابطWhen ready to bake, place the cookies in a preheated oven to 350F for about 20 minutes until still not browned but they look drier. Allow to cool before moving.
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