Description
Nan-e Nokhodchi, Persian Chickpea Cookies with Pistachio, are delicate, crumbly cookies made from chickpea flour, infused with fragrant cardamom and rose water, and topped with crunchy pistachios. These traditional Iranian treats are lightly sweetened and baked to a light golden perfection, perfect with tea or as a subtle dessert.
Ingredients
Cookie Dough
- 1/2 cup vegetable oil
- 3/4 cup confectioners’ sugar, sifted
- 1 teaspoon finely ground cardamom
- 1/2 tablespoon rose water
- 1 + 3/4 cups fine chickpea flour
Topping
- 2–3 tablespoons chopped or ground pistachios
Instructions
- Mix Wet Ingredients: Combine the vegetable oil, sifted confectioners’ sugar, finely ground cardamom, and rose water in a bowl. Use a hand mixer set to medium speed and blend for 2-3 minutes until the mixture becomes light and creamy.
- Add Chickpea Flour: Sift the chickpea flour into the bowl with the wet ingredients. Beat the mixture on low speed for about 1 minute until the dough comes together and is no longer sticky.
- Knead the Dough: Dust your work surface with some chickpea flour. Transfer the dough onto it and knead for about 10 minutes. The dough will be very crumbly initially but will become more workable as you knead.
- Rest the Dough: Wrap the dough tightly in plastic wrap and set it aside at room temperature for 2 hours. Do not refrigerate the dough during this resting period.
- Prepare for Baking: Preheat your oven to 300°F (150°C). Line a baking tray with parchment paper to prevent sticking.
- Roll and Cut: On a floured work surface, roll out the dough to about 3/4-inch thickness. Using a 1-inch clover-shaped cookie cutter, cut out cookies. Place them spaced 1 inch apart on the prepared baking tray. Re-roll the scraps and repeat until all dough is used.
- Add Pistachios: Sprinkle chopped or ground pistachios generously on top of each cookie for a nutty finish.
- Bake: Place the baking tray on the middle rack of the oven and bake for 15 to 20 minutes, until the cookies turn a light golden color. Watch carefully as they can brown quickly.
- Cool: Remove the cookies from the oven and let them cool on the tray for a few minutes. Then transfer them carefully to a wire rack to cool completely, handling gently as these cookies are fragile and crumble easily.
Notes
- The dough is crumbly but softens enough to work with after kneading and resting; handle gently.
- Do not refrigerate the dough as it may harden, making it difficult to roll and shape.
- Use a fine chickpea flour to get the best texture.
- Store cookies in an airtight container at room temperature to maintain freshness.
- These cookies pair wonderfully with tea or coffee for a traditional Persian treat.
