bereshtook

gluten-free, eggless no-oven cookies with chickpea flour

Iranians use chickpea flour in their celebratory New Year’s Eve sweets, known as Nokhodi. Most famous is a type of oven-baked chickpea sweet that, despite my many attempts, I could never get quite right. The mixture is said to be run through a meat grinder three times and rested in the fridge overnight for the best results. I am so fond of Nokhodi that I had to create this recipe.

ingredients

• chickpea flour 125g (1 cup)
• ground cardamom 6g (1 tbsp)
• ground cinnamon 2g (1 tsp)
• chopped or slivered pistachios 60g (1/2 cup)
• icing sugar 70g (1/2cup)
• unsalted butter 113g (1/2 cup)

preparation

• place the flour in a thick-bottomed pan over a medium heat
• stir constantly for 4-5 minutes, making sure it doesn’t catch around the edges
• add the butter and let it melt gently, stirring constantly
• take the pan off the heat and add the cardamom, cinnamon and icing sugar
• stir until well combined
• cover the surface of a 23cm (9 inch) square cake tin with foil or a baking sheet with a few centimetres of overhang
• transfer the batter into the tin and spread it evenly, flattening the surface with the back of a spatula
• alternatively, you can use small silicon molds
• consider wearing oven gloves or some kind of protective clothing, as the flour and butter mixture gets extremely hot
• press the pistachio nuts into the mixture and refrigerate until firm
• cut with a sharp knife into bite-sized squares
• if you use silicon molds, put the pistachios in the molds first and then spoon in the batter press well and even the surface
• unmold them once they’re cooled and firmed up in the fridge
• these cookies stay for weeks in the fridge and they also freeze perfectly for months

  order catering

If you wish to organise a casual luncheon, a business gathering or a joyfull wedding in Belgium or The Netherlands, please take a look at the catering options and contact me to see how we can turn your event into a memorable happening.

  private dining

Have me cook for you in your own kitchen, preparing your chosen dishes. And if you feel like it, join me whilst cooking. Read more about private dining.

  my cookbook

All 50 recipes in my cookbook have 5 major ingredients, carefully chosen to respect the original dishes on which they are based. You can easily order my cookbook online or come pick it up. Participants to a workshop get a €5 discount.

  join a workshop

Join others and learn how to cook and bake a four-course Persian meal. Or make it private. All workshops are held in Belgium or The Netherlands and participants get a €5 discount on my cookbook.

  my recipes

You can find many recipes on the website. Most recipes use Persian cooking essentials like indigenous herbs, spices, nuts and fruits. You can also find 50 recipes in my cookbook.

  discover Iran

Many cities in Iran are on the UNESCO heritage list. Read some culinary travel stories on how I experience my country or learn more about its culture and history.

  shop

Iran has so many indigenous spices and other typical products that you can buy with me in any quantity.

  food photography

My professional approach of food photography makes your recipes and food products shine in cookbooks, product packaging, online use, catalog or menus.

  updates & contact

Follow me on Instagram or LinkedIn to view my latest updates. In case of any questions or reservations please do not hesitate contacting me.