This recipe comes from Fariba Nafissi of Zozo Baking, an Iranian confectionery that delivers sweets across the United States. With just 10 minutes of baking time, they are a breeze to make, make the house smell divine, and a great reason to break out your cookie molds.
Note: To brew saffron, grind 1 teaspoon saffron threads, throw in an ice cube, let it melt, and use that. —Louisa Shafia
50 cookies, for a 1/2" mold (less if using a larger mold)
(2 cups + 2 tbsp) rice flour
( 1 cup + 2 tbsp) powdered sugar
(1/2 cup) butter, softened
1 1/2 tablespoons
(2 tbsp) black poppy seeds
In This Recipe
Pre-heat the oven to 300° F and cover the baking tray with parchment paper. Set aside.
In a food processor, mix the egg yolk, sugar, and softened butter together until smooth, add rose water, cardamom powder, and rice flour, and mix until you have a soft dough. If needed, add more flour.
Wrap the dough in plastic wrap, dust your work surface with rice flour, and roll out your dough until it is a half-inch thick. Use a round cookie cutter to cut the dough and press with a cookie mold (if you have one)—they're still great without it. (You could use the rim of a glass.)
Use a food-safe brush to decorate the middle of the cookies with saffron, sprinkle the tops with poppy seeds, place on the baking tray leaving an inch in between, bake for 300°F for 8-10 minutes or until golden brown.
Remove from the oven and let it cool completely before moving them. Keep them in an airtight container and store them in the fridge.
My cookbook The New Persian Kitchen is a winner of Food52's Piglet award. I love cooking Iranian rice and hearing people crunch on the crispy tahdig from the bottom of the pot. I'm passionate about sharing the ingredients and techniques for making Persian food in my writing, cooking classes, and online store, Feast By Louisa where you can find my Persian Spice Set, Tahdig Kit, and other goodies.