Video and Recipe by Laleh Khoshkbarile Imanverdi (lalehstable on social media)
Shirini Berengi (Persian Rice Flour Cookies) A delicate, fragrant treat for the holidays.
Shirini Berengi is an Iranian cookie made from rice flour crumbly, buttery, and infused with the delicate aroma of rosewater and saffron. Traditionally enjoyed during Persian celebrations like Nowruz, these cookies are a wonderful way to surprise your family and friends with something cultural and unique this holiday season.
Ingredients:
- 3 cups rice flour
- 1 cup powdered sugar
- 1 cup unsalted butter, softened
- 2 egg yolks
- 1 teaspoon rosewater or orange blossom water ½ teaspoon saffron, dissolved in 2 tablespoons warm water
- Pinch of salt
- 2 tablespoons poppy seeds (for garnish)
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar together in a large bowl until light and flutty.
- Add the egg yolks, rosewater (or orange blossom water), and saffron mixture. Mix well until smooth and aromatic.
- Gradually add the rice flour and salt, mixing until a soft dough forms. The dough should be tender but not sticky.
- Shape the cookies: Roll small portions of dough into balls and flatten them slightly on the baking sheet. Use the back of a fork or a cookie stamp to create a pattern if desired.
- Sprinkle poppy seeds on top of each cookie.
- Bake for 10-15 minutes, just until the edges begin to turn pale golden (do not overbake).
- Cool completely before removing from the tray they’re delicate while warm but will firm up as they cool.
Tip: Store in an airtight container at room temperature for up to a week. They pair beautifully with a cup of tea or Persian saffron chai.
