Eyde Azizan Mobarak! Happy Norooz! During the Persian New Year (Norooz), the air is filled with the scent of spring and the joy of Eyd Didani (visiting loved ones). If you’ve ever stepped into a Persian home during Norooz, you know that Nan-e Nokhodchi— Vegan & Gluten-Free Chickpea Cookies, those iconic, clover-shaped are the stars of the Haft-Sin table.
In Iran, stopping by the local bakery to grab a fresh box of these treats for Did va Bazdid (visiting friends and family) is a cherished tradition. But there is something even more special about bringing a tray of homemade, melt-in-your-mouth Persian cookies to a celebration.
WHY YOU’LL LOVE THESE CHICKPEA COOKIES
- Naturally Dietary-Friendly: Traditionally made with chickpea flour (Nokhodchi), these cookies are naturally vegan, gluten-free, dairy-free, and egg-free.
- Minimal Ingredients: You only need 5 simple ingredients to create magic.
- Irresistible Texture: Infused with aromatic cardamom and topped with crunchy slivered pistachios, they have a unique, buttery texture that dissolves the moment they hit your tongue.
- Simple Method: Knead, roll, rest, and bake. It’s that easy!
Whether you’re celebrating the Persian New Year or just looking for a healthy, nutty snack to pair with a hot cup of Persian tea, these cookies are a crowd-pleaser for both kids and adults.
So, let’s bring the taste of a Persian spring into your kitchen and celebrate the New Year with your loved ones!
WHAT IS DID VA BAZDID? THE HEART OF NOROOZ TRADITIONS
Did va Bazdid (Eyd Didani): The Art of Visiting and Being Visited
At the heart of Norooz (Persian New Year) lies a beautiful ritual known as Did va Bazdid (or Eyd Didani). Translated literally, it means “visiting and being visited.” It is a two-week celebration of connection, community, and renewal.
Tradition Meets the Modern World: From Seeing to Hearing
In the past, families lived in the same neighborhoods. Today, many of us are spread across different continents. Because of this, a new term has emerged: Eyd Shenidani”, to hear and be heard.” Whether it’s a physical visit, a long phone call, or a video chat across time zones, the goal remains the same: wishing loved ones a Happy New Year and staying connected.
The Golden Rule: Respecting Our Elders
The two-week holiday follows a specific social etiquette. We always begin by visiting the eldest members of the family—grandparents first, then parents. The rule is simple: the younger generation visits the older generation. In the following days, the circle expands to include aunts, uncles, cousins, neighbors, and colleagues. It’s a marathon of hospitality, tea, and, of course, Nan-e Nokhodchi!
A Time for Healing and Forgiveness
Beyond the sweets and tea, Did va Bazdid serves a deeper purpose. It is the time to resolve old conflicts, let go of grudges, and start the year with a clean slate. It’s a beautiful moment of reconciliation that brings families closer together.
Eydi: Sweetening the New Year
No visit is complete without Eydi—New Year gifts. While these are often sweets to “sweeten” the coming year, children especially look forward to this part of the tradition! I remember the excitement of receiving gold coins or banknotes from my elders as a child. Whether it’s a small token or a box of handmade cookies, Eydi is a symbol of generosity and love.
THE SECRETS TO PERFECT NAN-E NOKHODCHI: TIPS & TRADITIONS
A Taste of Qazvin
This delicious treat, often called Shirini Nokhodchi, originates from the historic city of Qazvin—the same birthplace as my beloved Shirini Badami. Whether you call them Nan-e Nokhodchi or Noon Nokhodchi, these cookies are a true Persian heritage recipe.
THE ICONIC SHAPE
Traditionally, these cookies are cut into a cloverleaf shape. In Iran, bakers use a specific clover-shaped cutter that can be hard to find in the West (I was lucky enough to have my sister-in-law bring me one from Iran last year!).
Don’t worry if you don’t have the traditional mold! You can get creative with any small cookie cutters you have at home. Popular modern shapes include:
- Flowers 🌸
- Hearts ❤️
- Diamonds 💎
- Paisley (Boteh) 💧
BAKING TIP: THE PERFECT “MELT”
Precision is key when baking with chickpea flour. To get that signature texture, keep a close eye on your oven:
- Underbaked: If they aren’t baked long enough, the flour remains slightly “raw,” causing the cookies to stick to the roof of your mouth.
- Overbaked: If they stay in too long, they lose their delicate pale color and become too dark and crunchy.
- The Goal: A perfectly set cookie that holds its shape but dissolves instantly on your tongue.
GARNISH WITH A FLOURISH
These cookies are naturally high in protein and fiber, making them a “guilt-free” indulgence. To make them look as good as they taste, decorate them traditionally:
- Slivered Pistachios: For a beautiful green crunch.
- Saffron Dots: A tiny drop of saffron water in the center for a royal touch.
- Sesame Seeds or Rose Petals: For an extra layer of aroma and texture.
THE SWEET TRADITIONS OF NOROOZ: SEVEN SWEETS FOR A LUCKY YEAR
Beyond the beautiful Haft-Sin table and festive main courses like Sabzi Polo ba Mahi (Herbed Rice with Fish) or Reshteh Polo, baking is the heart of our New Year preparations.
In Persian culture, we believe that eating sweets at the start of the year invites happiness and “sweetness” into our lives for the months to come. According to legend, the mythical King Jamshid discovered sugar on the very first Norooz! To honor this, it is customary to celebrate with seven specific sweet treats.
THE MOST POPULAR PERSIAN NOROOZ SWEETS
If you are looking to create an authentic Persian Shirini spread, these are the must-have delicacies:
- Cake Yazdi – Cardamom Rose Water Muffins کیک یزدی
- Saffron Zoolbia زولبیا
- Toot – Colorful Persian Marzipan
- Persian Rosette Pastry – Nan Panjereeh
- Shirini Latifeh – Snowbites with Rose Cream
- Shirini Pofaki Gerdoee: Light and airy gluten-free walnut meringues.
- Shirini-e Zaban: “Puff Pastry Tongues”—crispy, glazed layers of flaky pastry.
- Shirini Keshmeshi: Classic Persian raisin cookies.
- Ghorabieh: Persian Almond Macarons—rich, nutty, and soft.
INGREDIENTS NAN-E NOKHODCHI
250g (approx. 2 cups) Chickpea Flour, Roasted is best,see tips below
3 tbsp White Rice Flour
100g (approx. ¾ cup) Powdered Sugar
125g (approx. ½ cup) Vegetable Shortening or Vegan Margarine (like Sojola)
1 tsp Cardamom, freshly ground
INGREDIENTS FOR THE TOPPING
2 tbsp Pistachios, slivered or chopped
STEP-BY-STEP INSTRUCTIONS
PREP THE FLOUR
If you cannot find pre-roasted chickpea flour, simply toast regular chickpea flour in a dry pan over medium heat for 2–3 minutes. Watch it closely—it should smell nutty but must not turn dark!
The Secret Ratio: Remove 3 tbsp of the chickpea flour and replace it with 3 tbsp of rice flour. Sift this mixture twice to ensure there are no lumps.
CREAM THE BASE
In a large bowl, cream your vegetable fat and sifted powdered sugar. Use a hand mixer and beat for 10 minutes until the mixture becomes pale and fluffy. Add the ground cardamom halfway through.
THE “CRUMBLE” STAGE
Sift the flour mixture into the bowl. Start mixing—the dough will look very crumbly at first. Don’t worry! Knead by hand for 7–8 minutes until it turns into a smooth, homogenous mass.
Pro Tip: If you have a meat grinder, pass the dough through it once; it will become perfectly supple instantly! If it’s still too dry, add a tiny teaspoon of fat at a time.
THE 12-HOUR REST (Essential!)
Place the dough between two sheets of plastic wrap. Roll it out to a thickness of 1.5 cm – 2 cm (about ¾ inch). Let the dough rest at room temperature for 12 hours. This allows the flavors to develop and the flour to hydrate.
CUT AND SHAPE
Preheat your oven to 160°C (320°F). Remove the top layer of plastic wrap. If the surface isn’t perfectly smooth, gently roll it one more time, but do not knead the dough.
Use your favorite small cookie cutters. If the dough sticks, dip the cutter in a little chickpea flour.
Carefully place the cookies on a baking sheet lined with parchment paper.
GARNISH AND BAKE
Press a slivered pistachio into the center of each cookie. Bake for 12–15 minutes.
The Golden Rule: Watch them like a hawk! They should be set but not browned. Underbaked cookies will stick to your teeth; overbaked ones will lose their delicate melt.
THE “NO-TOUCH” COOLING PHASE
This is the hardest part: Let the cookies cool on the tray for at least 4 hours. Do not touch them while warm, or they will crumble into dust! Once completely cold, they will be stable enough to move, yet will still dissolve beautifully on your tongue.
Serve with a cup of hot persian tea.
Befarmayid
Susan
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Nan-e Nokhodchi – Vegan & Gluten-Free Chickpea Cookies
Iconic, clover-shaped chickpea cookies are the stars of the Haft-Sin table.
Ingredients
INGREDIENTS NAN-E NOKHODCHI
- 250 g approx. 2 cups Chickpea Flour Roasted,see tips below
- 3 tbsp White Rice Flour
- 100 g approx. ¾ cup Powdered Sugar
- 125 g approx. ½ cup Vegetable Shortening or Vegan Margarine ,e.g Crisco
- 1 tsp Cardamom freshly ground
INGREDIENTS FOR THE TOPPING
- 2 tbsp Pistachios slivered or chopped
Instructions
STEP-BY-STEP INSTRUCTIONS
PREP THE FLOUR
-
If you cannot find pre-roasted chickpea flour, simply toast regular chickpea flour in a dry pan over medium heat for 2–3 minutes. Watch it closely—it should smell nutty but must not turn dark!
-
The Secret Ratio: Remove 3 tbsp of the chickpea flour and replace it with 3 tbsp of rice flour.
-
Sift this mixture twice to ensure there are no lumps.
CREAM THE BASE
-
In a large bowl, cream your vegetable fat and sifted powdered sugar.
-
Use a hand mixer and beat for 10 minutes until the mixture becomes pale and fluffy.
-
Add the ground cardamom halfway through.
THE “CRUMBLE” STAGE
-
Sift the flour mixture into the bowl.
-
Start mixing—the dough will look very crumbly at first. Don’t worry!
-
Knead by hand for 7–8 minutes until it turns into a smooth, homogenous mass.
-
Pro Tip: If you have a meat grinder, pass the dough through it once; it will become perfectly supple instantly! If it’s still too dry, add a tiny teaspoon of fat at a time.
THE 12-HOUR REST (Essential!)
-
Place the dough between two sheets of plastic wrap. Roll it out to a thickness of 1.5 cm – 2 cm (about ¾ inch).
-
Let the dough rest at room temperature for 12 hours. This allows the flavors to develop and the flour to hydrate.
CUT AND SHAPE
-
Preheat your oven to 160°C (320°F).
-
Remove the top layer of plastic wrap. If the surface isn’t perfectly smooth, gently roll it one more time, but do not knead the dough.
-
Use your favorite small cookie cutters.
-
If the dough sticks, dip the cutter in a little chickpea flour.
-
Carefully place the cookies on a baking sheet lined with parchment paper.
GARNISH AND BAKE
-
Press a slivered pistachio into the center of each cookie.
-
Bake for 12–15 minutes.
-
The Golden Rule: Watch them like a hawk! They should be set but not browned. Underbaked cookies will stick to your teeth; overbaked ones will lose their delicate melt.
THE “NO-TOUCH” COOLING PHASE
-
This is the hardest part: Let the cookies cool on the tray for at least 4 hours. Do not touch them while warm, or they will crumble into dust!
-
Once completely cold, they will be stable enough to move, yet will still dissolve beautifully on your tongue.
Recipe Notes
Serve with a cup of hot persian tea.
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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