These Persian chickpea flour cookies, called nan-e nokhodchi, are a very traditional dessert, most commonly served during Persian New Year celebrations on the 1st day of Spring. They often grace the celebratory haftseen table, alongside other shirini Irani (Persian cookies). They are perfect when enjoyed with a hot glass of Persian tea.
Nan-e nokhodchi are made with just four ingredients, including chickpea flour, making them naturally gluten-free cookies. The type of chickpea flour will effect the overall texture of your cookies. I prefer my flour finely ground, and always make sure that it is kept in a sealed bag or airtight container for optimal freshness. That also goes with the cardamom.
Nan Nokhodchi can also be made vegan by using good quality vegetable shortening. In my recipe testing, there was no compromise in flavor or texture when made with vegetable shortening, so it is really a matter of preference.
You may notice that I don't add rose water to these cookies. To achieve the perfect texture, I avoid adding any extra moisture. This is also the reason I use clarified butter or ghee, which has had the water removed. You'll be surprised at how soft and buttery these traditional cookies are.
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Ingredients for Persian Chickpea Cookies
Please see recipe card for exact measurements
- homemade clarified butter, ghee, or good quality vegetable shortening (vegan option)
- powdered sugar
- cardamom powder
- fine chickpea flour
- saffron or orange food coloring (optional, see below)
Equipment
- stand mixer or hand mixer with a large bowl
- cookie cutter
- parchment paper or plastic wrap
- baking sheet, baking tray, or cookie sheet
- a kitchen scale (or measuring cups)
Top Tip
Avoid overbaking shirini nokhdochi. They will harden and hold their shape after they have fully cooled, between 1- 2 hours. Touching them early can cause breakage.
Did You Make the Recipe?
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Persian Chickpea Cookies (Nan-e Nokhodchi)
Ingredients
- 105 grams clarified butter, ghee, or good quality vegetable shortening ½ cup
- 105 grams powdered sugar 1 cup
- 1 teaspoon ground cardamom powder Up to 2 tsp
- 210 grams finely ground chickpea flour 1 ¾ cups
- 1 teaspoon liquid saffron
Instructions
Make the Cookie Dough
- Cream the Butter and Sugar: In the bowl of a stand mixer, beat the clarified butter or ghee with the powdered sugar on medium high for 3 minutes. The mixture will be clumpy at first, but will lighten in color and become creamy.
- Add Dry Ingredients: Add the cardamom powder and chickpea flour and mix until combined. The dough will resemble coarse sand.
- Form the Dough: Pour the mixture onto a clean work surface and knead with your hands for 4-5 minutes. Form the dough into a smooth disk, then wrap it tightly in plastic wrap or parchment paper.
Chill the Dough
- For Same-Day Baking: Chill the dough in the refrigerator for 1 hour and 45 minutes. 15 minutes before you are ready to form the cookies, take the dough out and let is soften at room temperature.
- For Next-Day Baking: Chill the dough in the refrigerator overnight. 30 minutes before you are ready to form the cookies, take the dough out and let is soften at room temperature.
Form and Bake Cookies
- Preheat Oven: Preheat your oven to 320°F (160°C).
- Roll and Cut: On a clean surface, roll out the dough to about 1 cm thickness. Use cookie cutters to cut out desired shapes. Place the cookies close together but not touching on a parchment lined baking sheet. Decorate with liquid saffron or leave plain.
- Bake: Place cooking tray in the oven, and immediately lower the oven temperature to 300°F (150°C). Bake for 8-10 minutes. The cookies will appear underbaked and crumbly.
- Cool: Let the cookies cool completely on the baking sheet for at least 1 hour, but preferably 3 hours to overnight, before touching them. They will harden as they cool.
Video
Notes
- For a vegan option, substitute vegetable shortening for the clarified butter or ghee.
- Avoid adding any extra moisture to this dough
- Experiment with different cookie cutter shapes for a fun presentation.
- Store leftover cookies in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 1 week. They can be wrapped and frozen for several months.
