by fariba Rajabi
Nowruz (meaning New Day) is the name of our Persian New Year. It marks as the first day of spring and the beginning of the year in our Iranian Calender. As new year approaches in Persian culture, all house wives clean their homes, dust everything, buy spring flowers, and new clothes. We set up haftseen sofre every year and pray for health, peace and wealth for everyone.In this blog I share our 1395’s haftseen and chickpea cookie recipe.
Among these traditions, making specialty Nowruz cookies and sweets.
I made my own chickpea cookies this year for my sofre haftseen and wanted to share the recipe with you. this is a traditional cookie and a must have at every Persian home in new year.
Now that I am writing this blog, only few hours left to the new year and official start of spring. Let’s make our Nowruz celebration a happier one by spending it together. Wish you a more than ever Happy Nowruz!
“We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year’s Day. “Edith Lovejoy
some pistachios, silver cut
500g chickpea flour, sifted 2times
200gr icing sugar
100gr unsalted butter
150g hydrogenated (ghee oil)
half teaspoon salt
1teaspoon powdered cardemon.
Mix salt and cardemon with sifted flour and setaside. I combined butter, oil , sugar, cardamom, and salt in the bowl of a stand mixer. I beat on low speed to combine, then increased the speed to high and continue for about 10 minutes, until light and creamy. Meanwhile I scraped down the bowl so all the batter is well mixed. You don’t need the mixer anymore. I dded chickpea flour in sections and knead with hand until the dough is no longer sticky and comes into a ball. You might need to add a little bit more flour until the dough comes together and it is kind of sticky.
I covered the dough with a large sheet of plastic wrap and refrigerated for 12 hours; this will make the dough easier to cut and form better. Leave the dough out to reach the room temperature and knead a little more until it is soft and pliable. Using a rolling pin, I rolled out the dough into a half an inch sheet. I used a small 1 inch star-shaped cookie cutter to form the cookies, spacing them 1/2 inch apart on the baking sheets,and insert of pistachio pieces vertically at the centre of each cookie.
Of course, I preheated oven to 300 degrees and lined 2 baking sheets with parchment paper.
I baked my cookies, on the middle oven rack, for 25 to 30 minutes or until the cookie bottoms were lightly golden color. Then, transferred the baking sheet to a wire rack to cool.
Remeber that these cookies crumble easily, so handle them with extra care. The cookies can be stored in an airtight container for up to 3 days or frozen for up to 1 month. So, make a batch, store and enjoy when you wish!
Note that the oil used in this cookie must be solid and soft. Do not use liquid oil or melted butter.