Nan-e nokhodchi

What to get ready

• Besan chickpea flour 880 g
• Powdered sugar 480 g
• Unsalted butter 440 g
• Cardamom 24 g
• Pistachios 120 g
• Rose water 80 ml

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.