Photograph of the finished Nan-e nokhodchi

Middle East · Bánh quy bột đậu gà Nokhodchi

Nan-e nokhodchi

50 min Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Besan chickpea flour Besan chickpea flour 1.9 lb
  • Photograph of Powdered sugar Powdered sugar 1.1 lb
  • Photograph of Unsalted butter Unsalted butter 15.5 oz
  • Photograph of Cardamom Cardamom 0.8 oz
  • Photograph of Pistachios Pistachios 4.2 oz
  • Photograph of Rose water Rose water ⅓ cup

Method

  1. 1 Roast the besan chickpea flour in a dry pan for 10 minutes over low heat until the flour loses its pungent smell.
  2. 2 Roasting the flour is a crucial step; unroasted flour results in cakes with a raw bean flavor that is very unpleasant to eat.
  3. 3 Sift the roasted flour three times until it is very fine, then let it cool completely.
  4. 4 Beat the butter with the powdered sugar for 10 minutes until fluffy, then mix in the flour, cardamom, and rose water.
  5. 5 Let the dough rest in the refrigerator for 12 hours, then roll it out to a thickness of 1 cm and cut it into clover shapes.
  6. 6 Bake at 150 degrees for 14 minutes, making sure the cake doesn't brown, then top with pistachios.

With an appliance

  • Air fryer 45 min

    Replace step 6: spray oil on the parchment paper, bake nokhodchi at 165 degrees in a steamer for 9 minutes, flipping very gently after 5 minutes; the bread retains its pale color, dividing into single layers.

Start cooking