Nan E Nokhochi Persian Cookies
Delight in the exquisite flavors of *Nan e Nokhochi*, the beloved Persian chickpea cookies that melt in your mouth with every bite. Made with roasted chickpea flour, these tender, gluten-free treats are infused with fragrant cardamom and a hint of rosewater, delivering a floral and aromatic sweetness that feels both delicate and decadent. Ghee or softened butter lends a rich, crumbly texture, while optional pistachio slivers add a pop of color and nutty garnish. Perfect for festive gatherings or as an everyday indulgence, these cookies are easy to prepare in just 35 minutes and pair beautifully with a hot cup of tea. Whether you're exploring Persian cuisine or simply looking for a unique dessert, this recipe is sure to impress. Keywords: Persian chickpea cookies, Nan e Nokhochi, gluten-free desserts, Persian sweets, cardamom cookies.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Chickpea flour (roasted)
- 100 grams Powdered sugar
- 1 teaspoon Cardamom powder
- 100 grams Ghee (clarified butter) or softened butter
- 2 tablespoons Rosewater
- 2 tablespoons Pistachio slivers (optional, for garnish)
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
In a large mixing bowl, sift the roasted chickpea flour to remove lumps and ensure the flour is fine and smooth.
Add the powdered sugar and cardamom powder to the bowl, and mix well to combine the dry ingredients.
Gradually incorporate the softened ghee (or butter) into the dry mixture. Use your hands or a spatula to mix until the dough starts to come together and has a soft, crumbly texture.
Add the rosewater to the dough and gently knead until it forms a soft, pliable dough. Be careful not to overwork the dough, as this can alter the delicate texture.
Roll the dough into small balls, about 1-inch in diameter, and place them on the prepared baking sheet, leaving a small amount of space between each cookie.
Lightly press each dough ball with your index finger or the back of a spoon to create a small indentation in the center.
If desired, garnish each cookie with a sliver of pistachio for an added pop of color and flavor.
Bake the cookies in the preheated oven for 15-20 minutes, or until they are firm but pale in color. Avoid overbaking, as these cookies should not brown.
Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container. They will continue to solidify as they cool.
Serve these delicate Nan-E Nokhochi cookies with tea or as a sweet treat for special occasions.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 120.5 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1866 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
