These Persian rice cookies (nan e berenji) from Azlin Bloor of LinsFood are light and delicate. Fragrant with rosewater and decorated with poppy seeds, they have a pleasant grainy texture. Oh, and they’re gluten free! Mix together 320g (11¼ oz) of rice flour, 1 teaspoon of cornflour (cornstarch) and ⅛ of a teaspoon of ground cardamom and … Continue reading Persian rice cookies