The most delicious chickpea dessert with only 3 ingredients

Nan-e Nokhodchi, meaning “chickpea bread/cookie,” are delicate and melt-in-your-mouth cookies popular in Iran, especially during Nowruz (Persian New Year). These cookies are made with chickpea flour, giving them a distinct nutty flavor and crumbly texture. While they are commonly made in Iranian bakeries using specialized equipment, this recipe provides a detailed guide to making delicious Nan-e Nokhodchi at home.

Ingredients:

• 2 cups Nokhodchi Flour (Chickpea Flour) – See note below on flour selection
• 1 cup Powdered Sugar (confectioner’s sugar)
• 1 cup Ghee or Clarified Butter (room temperature, softened)
• 1/4 teaspoon Ground Cardamom
• 1/4 teaspoon Rosewater (optional, but highly recommended)
• Pinch of Saffron threads (optional, for color and flavor)
• Pistachios or Almonds (halved or slivered, for garnish)

Equipment:

• Large Mixing Bowl
• Baking Sheets
• Parchment Paper or Silicone Baking Mats
• Rolling Pin
• Cookie Cutters (small, decorative shapes are traditional)
• Fine-mesh sieve
• Spice grinder (if using saffron threads)

A Note on Nokhodchi Flour:

The key to perfect Nan-e Nokhodchi lies in the quality of the chickpea flour.

• Iranian Bakeries: In Iran, bakeries often use a special type of chickpea flour that is very finely ground and sometimes pre-toasted. This gives the cookies a particularly smooth and melt-in-your-mouth texture.
• Homemade Option: If you have access to dried chickpeas and a high-powered blender or mill, you can make your own flour. Roast the chickpeas in a dry pan over medium heat until fragrant (about 10-15 minutes), let them cool completely, and then grind them into a very fine powder. Sift the flour multiple times to remove any coarse particles.
• Store-Bought: Outside of Iran, look for the finest possible chickpea flour (besan). Sift it several times before using. This is crucial to avoid gritty cookies. If possible, try to find flour specifically labeled as “chickpea flour” rather than “gram flour”, as gram flour is sometimes made from a different type of chickpea and may have a stronger flavor. Indian grocery stores are a good source for chickpea flour.

Detailed Preparation Steps:

1. Preparing the Saffron (Optional):

   • If using saffron, grind a few saffron threads in a spice grinder or mortar and pestle into a fine powder.
   • Soak the saffron powder in 1 tablespoon of hot water for at least 30 minutes to extract the color and flavor. This will create a vibrant saffron infusion.

2. Preparing the Dough:

   • Sift the chickpea flour into the large mixing bowl. Sifting is essential to remove any lumps and create a fine, even texture. Sift it multiple times for best results.
   • Add the powdered sugar to the bowl and sift it as well.
   • In a separate bowl, ensure your ghee or clarified butter is softened at room temperature. It should be soft enough to cream easily, but not melted.
   • Add the softened ghee to the chickpea flour and powdered sugar mixture.
   • Add the ground cardamom and rosewater (if using) to the bowl. If you’ve prepared a saffron infusion, add that as well.
   • Using your hands, gently mix all the ingredients together. The mixture will initially seem dry and crumbly. Gradually work the ghee into the flour mixture until it forms a soft, pliable dough.
   • Do not overmix the dough. Overmixing can develop the gluten in the flour (even though chickpea flour has very little gluten), resulting in tougher cookies. Mix just until the dough comes together.
   • The dough should be smooth and not sticky. If the dough is too dry, add a teaspoon of ghee at a time until it reaches the desired consistency. If it’s too wet, add a tablespoon of chickpea flour at a time.

3. Rolling and Cutting the Cookies:

   • Lightly dust a clean work surface with chickpea flour.
   • Divide the dough in half.
   • Place one half of the dough on the floured surface and gently roll it out to a thickness of about 1/4 inch (6 mm).
   • Use cookie cutters to cut out decorative shapes. Small, traditional shapes like stars, flowers, and crescents are common.
   • Gently transfer the cut-out cookies to baking sheets lined with parchment paper or silicone baking mats. Leave a little space between each cookie.
   • Gather the scraps of dough, re-roll them, and cut out more cookies until all the dough is used.
   • Repeat the process with the remaining half of the dough.

4. Decorating the Cookies:

   • Press a halved pistachio or almond onto the center of each cookie for decoration.

5. Baking the Cookies:

   • Preheat your oven to 300°F (150°C).
   • Bake the cookies for 12-15 minutes, or until they are just lightly golden around the edges. Be careful not to overbake them, as they will become dry and brittle. The cookies should still be pale in color.
   • Remove the baking sheets from the oven and let the cookies cool completely on the baking sheets before transferring them to a wire rack. Nan-e Nokhodchi are very delicate when warm and can easily break.

6. Storing the Cookies:

   • Once the cookies are completely cool, store them in an airtight container at room temperature. They will keep for several weeks.

Tips and Variations:

• Flavor Enhancements: Experiment with different flavors, such as orange zest or rosewater.
• Nuts: Grind a small amount of pistachios or almonds into a fine powder and add it to the dough for a richer, nuttier flavor.
• Vegan Option: Substitute the ghee with a high-quality vegan butter or coconut oil. Note that this will slightly alter the flavor and texture.
• Egg Yolk Glaze: For a glossy finish, brush the cookies with a lightly beaten egg yolk before baking.

Troubleshooting:

• Cookies are too dry: Add a teaspoon of ghee to the dough and mix well.
• Cookies are too crumbly: Handle the dough gently and avoid overmixing. Ensure you are using the finest possible chickpea flour.
• Cookies are spreading: Make sure your oven temperature is accurate. Chilling the dough for 30 minutes before rolling can also help prevent spreading.