RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cookies: Persian Rice - dairy
Another recipe from the article on Persian recipes for Purim in The Jewish Week, NY, of February 26, 1999; "New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" (Mage Publishers, 439 pp., $44.95) by Najmieh Batmanglij. These sound lovely! Ruth RICE COOKIES ~~~~~~~~~~~~ Syrup ----- 12 cups sugar 2 cup water 4 tablespoon rose water Batter ------ 3 egg yolks 1 tablespoon sugar 1 cup clarified butter 2 cup corn oil 12 teaspoons cardamom powder 3 cups rice flour 2 tablespoons poppy seeds 1. Prepare syrup: Combine sugar and water in a pot, bring to a boil and simmer 4 minutes, being careful not to overboil. Remove from heat and stir in rose water. Set aside to cool; it should be room temperature and not too thick. Set aside w cup and bottle the remainder for future use. 2. Preheat oven to 350 and line cookie sheet with parchment. In warm mixing bowl combine egg yolks with sugar and beat until creamy. In another bowl combine clarified butter, the oil, cardamom and rice flour. Mix well a few minutes, then add yolk mixture. Add the 3/4 cup syrup and knead well a few seconds, until dough no longer sticks to your hands. Allow to cool. 3. Roll a spoonful of dough into a ball the size of a hazelnut, flatten slightly and place on baking sheet. Repeat, leaving 22 inches between each. With fork or open end of a thimble draw geometric patterns on the cookies and sprinkle with poppy seeds. Place in center of oven and bake 10 to 15 minutes. The cookies should be white when done. 4. Remove from oven and let cool, then arrange in pyramid on footed cake dish (the cookies crumble easily, so remove very carefully). Makes about 3 dozen. www.thejewishweek.com/jwcurr.exe?9902268
