Among the many time-honored traditions used to ring in Nowruz is a 13-day celebration known as Haft-Sin or 7 Sin (also known as Haft-Seen and Sofreh Haft-Sin). There are seven distinct elements of this celebration, all of which symbolize hope, renewal and prosperity for the coming year: Sabzeh (wheat, barley or lentil sprouts), Somagh (sumac spice), Serke (vinegar), Seer (garlic), Samanu (sweet pudding made from wheat germ), Sib (apple) and Senjed (dried oleaster fruit).

Nan-e berenji are traditional cookies made with rice flour. They are often baked in the days leading up to Nowruz and served throughout the holiday to celebrate the discovery of sugar by King Jamshid.

NAN-E BERENJI

Prep Time: 25 mins
Chill Time: 6 hrs
Bake Time: 10 mins
Cool Time: 10 mins
Servings: 24 cookies

These light gluten-free cookies are flavored with rosewater and cardamom to deliver a delicate, delicious ending to any meal. According to Shadi Hasanzadenemati for the Food Network, “traditionally, one forms balls from the dough, then presses them with a Persian cookie stamp that leaves a curved ridged design on top of the cookie, but you can achieve a similar effect using a spoon.”

Ingredients

2/3 cup confectioners’ sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 large egg yolks
2 tsp rosewater
1 tsp ground cardamom
2 cups rice flour, plus more if needed
Black sesame seeds or poppy seeds, optional

Instructions

1. Beat the confectioners’ sugar and butter in a large bowl with an electric mixer until creamy. Add the yolks and mix until creamy and smooth, about 1 minute. Add the rosewater and cardamom and mix until combined, about 1 minute.
2. Add the rice flour and stir using a rubber spatula until you have a soft dough that’s still a bit moist, about 3 minutes. If needed, add more rice flour 1 tablespoon at a time. Transfer the dough to a clean bowl, cover tightly with plastic wrap and refrigerate until firm, 4 to 6 hours.
3. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
4. Scoop 1/2 tablespoon of the dough and roll it into a ball. Place the ball on the prepared baking sheet and gently press it into a 1/2-inch-thick disc. Repeat with the remaining dough, spacing the discs 2 inches apart. Using the edge of a small spoon, gently make a series of curved indentations on top of each disc, radiating out from the center. Sprinkle with sesame seeds (if using).
5. Bake until the edges start to lightly brown, 8 to 10 minutes. Let cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack. The cookies keep, refrigerated in an airtight container, for up to 4 days.

Nutrition Facts
100 kcal | Fat: 4g | Saturated Fat: 3 g | Carbohydrates: 14 g | Sugar: 3g | Protein: 1g | Cholesterol: 25 mg | Sodium: 1mg