It was so wonderful to share this Persian rice cookie /Nan-e Berenji recipe & few baking tips with the amazing and talented Louisa Shafia.
“A few days ago, a cardboard box taped up by hand arrived at my door. It held a small white paper box, inside of which, nestled between layers of crinkly pink tissue paper, were the most beautiful cookies I have ever laid eyes on. Palm-sized hearts baked to pale gold perfection, stamped with an intricate swirling pattern and a bright green jewel of crushed pistachios to mark the center. Biting into the cookies revealed a sweet, spiced layer of velvety brown date filling. Whereas I would normally eat a delicious cookie as fast as possible and without much thought, these delicate pastries made me slow down, brew a pot of black tea, and sit down with my husband to enjoy them in all their delicacy.”