Nan-e Berenji

“Nan-e berenji, a Persian rice flour cookie, is delicate and light,” says Andy Baraghani. His version cuts the sugar by a third and tops the cookies with poppy seeds, black sesame, finely ground pistachios, and freeze-dried raspberries for color. Traditionally eaten alongside bitter bergamot tea, this version is slightly less sweet so that it can stand on its own.

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