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Nan-E Nokhochi Persian Cookies

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“My favorite Iranian cookie! These are made from chickpea flour and have such a unique and lovely taste. They melt right in your mouth and are irresistible. They pair nicely with tea.”
READY IN:
1hr 35mins
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift and combine the chickpea flour, confectioner's sugar, and ground cardamom.
  2. Add oil or butter and mix well.
  3. Add rose water, and continue to mix.
  4. Tightly pack the flour mixture into a small rectangular pan that is 3/4" deep.
  5. Cover with plastic wrap and refrigerate for one hour to harden the dough.
  6. Remove from the refrigerator.
  7. Preheat oven to 300 degrees.
  8. Cut the dough with a small cookie cutter (3/4" x 3/4". Traditionally a clover or flower cutout is used.).
  9. Place cookies on a baking sheet one inch apart.
  10. Garnish with crushed pistachios.
  11. Bake for 20-25 minutes, or until the base of the cookie is slightly golden.
  12. Allow the cookies to cool before transferring to a cooling rack or storage container. Be careful, as they are delicate.

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