Nokhodchi is a delicate and melt-in-your-mouth Persian cookie made with chickpea flour, cardamom, and butter. These bite-sized, clover-shaped treats are naturally gluten-free and a staple during Nowruz (Persian New Year) and other celebrations. Their nutty, subtly sweet flavor and soft texture make them a favorite alongside Persian tea. The use of chickpea flour dates back to ancient Persia, where it was valued for its nutritional benefits and unique texture.
These buttery, crumbly cookies became widely associated with Persian tea culture, often served alongside other Nowruz sweets like Baqlava, Sohan, and Koloocheh. Over time, Nokhodchi evolved into a staple Persian pastry, beloved for its soft, melt-in-your-mouth consistency and fragrant cardamom aroma.
Traditionally shaped into small clovers (symbolizing good luck and renewal), Nokhodchi continues to be a cherished homemade and bakery treat, passed down through generations in Persian households.
Ingredients
2 cups chickpea flour (fine-textured)
½ cup powdered sugar
½ cup unsalted butter, softened
½ tsp cardamom powder
1 tbsp rosewater (optional, for fragrance)
2 tbsp pistachios (finely ground, for garnish)
Directions
Prepare the Dough:
In a large bowl, cream together butter and powdered sugar until smooth. Add cardamom and rosewater, mixing well. Gradually sift in chickpea flour, kneading gently until a soft dough forms. Cover the dough and let it rest for 2-3 hours at room temperature for the best texture.
Shape the Cookies:
Preheat oven to 160°C (320°F) and line a baking sheet with parchment paper. Roll out the dough to about 1 cm (½ inch) thickness. Using a clover-shaped cookie cutter (or any small cutter), cut out the cookies and place them on the baking sheet.
Bake the Nokhodchi:
Bake for 12-15 minutes until the edges are lightly golden (do not overbake). Let the cookies cool completely before handling, as they are fragile when warm.
Garnish & Serve:
Sprinkle with ground pistachios for decoration. Serve with Persian tea (chai) and enjoy these delicate, nutty cookies. Store in an airtight container for up to two weeks.
