These are lovely little 'short' cookies that melt in your mouth. Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi) is a crumbly, melt-in-your-mouth cookie, made with fragrant flavours of rose water and cardamom. Sift chickpea flour into the bowl and beat on low for 1 minute until the dough is no longer sticky. After shaping the dough, place them on a baking tray. Nan-e Nokhodchi can be made throughout the whole year but it is usually made for Nowrouz, the Persian New Year. Sprinkle chopped pistachios on top of each cookie. They crumble and melt as soon as they enter the mouth, and the cookies pair well with tea. Combine the oil, sugar, cardamom and rose water in bowl. About half an inch is the ideal thickness for the cookie. Let's celebrate Persian New Year with these beautiful chickpea cookies! Notes: Having made them once (and not being traditional :-), I would try the following modifications: (a) add a pinch of salt, (b) add another flavor --- rose water is recommended in some recipes --- I could also see clove or nutmeg or star anise. Iranians believe that these pastries can bring good fortune. Dust your work surface with some chickpea flour and knead the dough for 10 minutes until it is more workable. Add sifted chickpea flour, combine to form a dough. Persian chickpea cookie or Nan-e Nokhodchi is a light gluten-free cookie that is one of the most favourite sweets for the Persian New Year. Iranians tend to visit all their relatives during the Nowrouz holidays. Let the dough rest at a cool temperature for at least 2 hours. Cut out cookies using a 1-inch clover-shaped cookie cutter and place the cookies on the. Then carefully transfer to a wire rack to cool completely. I once tried using regular chickpea flour from my local bulk store, but it just didn't taste the same. Required fields are marked *. The dough should rest for a few hours to make a better cookie. To make Persian chickpea cookies first, you should mix powdered sugar and ghee until it forms a creamy mixture. Decorate the tops of the cookies by pricking them with the tines of a fork or by pressing the back of the tines horizontally onto the cookies. You should add 1 tsp of “brewed saffron” at the end. After the baking is over let the cookies cool and then transfer them gently to your serving dish. Dust your work surface with some chickpea flour and knead the dough for 10 minutes until it is more workable. Persian chickpea cookies | Nan-e Nokhodchi. However, it has found its way to other cities and become one of the most favourite sweets for all Iranians. One of these sweets is Nan-e Nokhodchi. PERSIAN CHICKPEA COOKIES WITH PISTACHIO (NAN-E NOKHODCHI) #vegetarian #vegan, better than takeout thai drunken noodles #dinner #vegetables, Homemade Sweet and Sour Chinese Chicken Balls #dinner #appetizers, Baked Shrimp (with Garlic Lemon Butter Sauce) #dinner #lunch, ROSE LAVENDER HONEY ICED LATTES #drinks #summerdrink, Cranberry Pistachio Shortbread #desserts #christmas, 2–3 tablespoons chopped or ground pistachios. Let's celebrate Persian New Year with these beautiful chickpea cookies! "Nokhodchi" is a traditional Persian cookie baked mostly around the new year (which is the 1st day of spring) They're made with fine chickpea flour and have a hint of cardamom & pistachio.♥ -@bakingistherapy. Your email address will not be published. Cut out cookies using a desired small cutter. This dough is very "short" and needs to be well kneeded. They’re perfect for non-vegan potlucks. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Chickpea Cookies (Nan-e Nokhodchi) Remove cookies from oven and let it cool on tray for a few minutes. Let the cookies cool completely before moving them. Cut across both ways to make 1/2 cubes. This is made with fine chickpea flour which results in a crumbly, melt-in-your-mouth cookie, coupled with the amazing flavours of rose water, cardamom and pistachio. Re-roll and repeat until all the dough is used up. Decorate the tops of the cookies by pricking them with the tines of a fork or by pressing the back of the tines horizontally onto the cookies. Powered by the Parse.ly Publisher Platform (P3). The cardamom, rose water, and nutty smells that are filling my kitchen right presently is fundamentally my concept of paradise. Then carefully transfer to a wire rack to cool completely. Be careful when you transfer the cookies as they crumble very easily. They're made with fine chickpea flour and have a hint of cardamom & pistachio.♥ -@bakingistherapy. Easy ROAST LAMB WITH VEGETABLES is tender, juicy, When you are craving roast turkey but don't want t, Soft and tender, easy ROASTED PUMPKIN WEDGES WITH, Wholesome and healthy PUMPKIN ENERGY BITES are pac, Persian Rice Cookies with Poppy Seeds (Nan-e Berenji), Ghotab / Qottab Pastry (Traditional Iranian Almond and Walnut-Filled Crescents), Jam-Filled Thumbprint Cookies with Almond Glaze, Combine the oil, sugar, cardamom and rose water in bowl. One of the greatest Norouz conventions is preparing flavorful desserts. Roll out the dough on a dusted work surface until it is 3/4-inch thick. Use powdered pistachios to decorate the cookies. Total Carbohydrate Nowrouz sweets are usually small. Sprinkle chopped pistachios on top of each cookie.