Daily conversations   Food & Restaurant   Travel & Car   Family   Home   Occupations   Kitchen   Week days & Seasons   School   Numbers   Colours   Parts of human body   Things   Persian language   Persian alphabet   Persian grammar   Persian Music   Persian foods   Persian poems   Iranian scientists   English words of Persian origin   Free Downloads   Support   Feedback   Upload your video   Search	Category  »  Persian foods >> Desserts                        Naan-Berenji Ingredients: (4 servings) fine rice flour, 500 grams very fine sugar, 200 grams cooking oil, 250 grams rosewater, 1/2 cup eggs, two small Directions: Mix oil, sugar and egg yolks and beat until soft. Beat egg whites separately until they thicken. Add rosewater, flour, and eggwhites to the mix and stir well. Pour the mix in a plastic bag and keep in the refrigerator for 24 hours. Spread the dough on a flat non-stick surface to a thickness of 0.5 cm. Cut with a cookie-cutter, and cook in the oven at 300F for 15 to 20 minutes. Colour should not change much. thx to: itto.org Sholeh-Zard Naan-Gerdooee Related links: Khoresht Aaloo Bastani Akbar-Mashti Naan-Gerdooee Sholeh-Zard Sekanjebin Add this page to Your Favorites   Sholeh-Zard Naan-Gerdooee
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