Iranian Rice Cookies (Nan–e Berenji)

For the Syrup

• ³⁄₄ cup sugar
• ¹⁄₄ tsp. rosewater

For the Cookies

• ³⁄₄ tsp. sugar
• 1 egg yolk
• 1 cup rice flour
• ¹⁄₃ cup clarified butter or ghee
• 2 ¹⁄₂ tbsp. canola oil
• ¹⁄₂ tsp. cardamom powder
• ¹⁄₄ cup syrup
• 1 tbsp. poppy seeds

Instructions

1. Make the syrup: Combine sugar and ¼ cup water in a 1-qt. saucepan over high; stir until sugar has dissolved, about 3 minutes. Remove from heat and add rosewater. Cool until ready to use.
2. Make the cookies: Heat oven to 350°. Combine sugar and yolk in a bowl and beat with a hand mixer until creamy; set aside. In another bowl, combine rice flour, clarified butter, oil, and cardamom; add yolk mixture and mix until evenly combined. Add syrup and mix until combined. Set aside to cool. Roll dough into ⅛ oz. balls, about ¾” thick, and place on parchment paper-lined baking sheets. Gently flatten each ball; using the grooved sides of a meat mallet (alternatively, use a fork), press grooves into cookies to create a pattern. Sprinkle with poppy seeds and bake, rotating halfway through, until cooked, about 10 minutes. Allow to cool on the baking sheets as cookies are quite delicate while hot.