Photograph by Laura Murray, food styling by Sue Li
“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.
