Nan-e Nokhodchi (Persian Chickpea Flour Cookies)
Local name: نان نخودچی
In short: Delicate, melt-in-the-mouth cookies of roasted chickpea flour, powdered sugar, cardamom and rose water, topped with pistachio. It takes about 58 min in total and makes 10 servings.
- Prep
- 30 min
- Cook
- 28 min
- Resting
- 15 min
- Total
- 58 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 215 kcal
Nan-e nokhodchi are the small, crumbly chickpea cookies that Persian families bake for Nowruz and serve with tea all year. They are gluten-free by nature, made with finely ground roasted chickpea flour, powdered sugar and a little oil, and scented with cardamom and rose water. They dissolve on the tongue and break if handled too early, so let them cool completely on the tray.
Instructions
- Dry-roast the chickpea flour in a skillet over medium-low heat for 8 to 10 minutes, stirring constantly, until it smells nutty and turns a shade darker. Cool for 15 minutes.
- Sift the roasted flour with the cardamom into a large bowl. Add the powdered sugar and mix well.
- Add the oil and rose water and knead lightly for 2 minutes, until the dough holds together when squeezed in your fist. Rest for 15 minutes.
- Heat the oven to 150°C (300°F) and line two baking trays with parchment paper. Roll the dough into balls of about 12 g (1 heaped teaspoon) and flatten each into a disc 3 cm (1 1/4 in) wide.
- Press a piece of pistachio into the center of each cookie. Bake for 15 to 18 minutes, until set and still pale with barely golden edges.
- Cool the cookies completely on the trays for at least 20 minutes, since they are very fragile when warm. Store in an airtight tin.
Tips
- Roasting the flour is the key step. Raw chickpea flour tastes beany, while properly roasted flour smells nutty. Stir constantly and take it off the heat as soon as it darkens slightly.
- The dough should hold when squeezed in your fist. If it is too dry, add 1 tsp oil at a time.
Questions and answers
Why do my nokhodchi cookies crumble?
They are fragile until fully cooled, so leave them on the tray for 20 minutes before moving them. Pressing the dough firmly when shaping also helps.
How long do nan-e nokhodchi keep?
In an airtight tin they keep for 2 weeks. Humidity makes them soft, so store them in a dry place.
Are nan-e nokhodchi gluten-free?
Yes, as long as your chickpea flour is certified gluten-free. Flour processed in shared facilities can carry traces of wheat.
How long does it take to make Nan-e Nokhodchi (Persian Chickpea Flour Cookies)?
About 58 min in total: 30 min of preparation and 28 min of cooking.
How many calories are in Nan-e Nokhodchi (Persian Chickpea Flour Cookies)?
About 215 kcal per serving, with 5 g of protein, 24 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 215 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 24 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 10 mg |
Estimated values, calculated from the ingredients.
