Persian Rice Cookies (Nan-e berenji)

Make sugar syrup: In a small saucepan, combine sugar and water. Bring to a boil over medium-high heat, reduce the heat and let it simmer for [timer minutes=3]3 minutes[/timer]. Remove from heat, stir in rose water, and cool completely. The syrup should be like thick maple syrup. Use ½ cup syrup for the recipe.

Mix egg yolks: In a small mixing bowl, beat the egg yolks with 2 teaspoons sugar until creamy.

Make cookie dough: In a medium mixing bowl, combine ghee, oil, ground cardamom, and rice flour. Mix well. Add the egg yolk mixture and mix. Then add ½ cup sugar syrup, and knead until the dough is not sticky.

Shape cookies: Roll a tablespoon of dough into a ball, flatten slightly, and place on the baking sheet. Repeat with remaining dough, spacing cookies at least 2 inches apart. Tip: Alternatively, roll the dough to ½-inch thick and cut out cookies with a cutter.

Decorate: Make patterns with a fork or cookie mold. Sprinkle with poppy seeds or press a slivered pistachio into each cookie. 

Bake: Bake in the center of the oven until cookies show delicate cracks but remain white, about [timer minutes=10]10-15 minutes[/timer].

Cool and serve: Remove from the oven and cool cookies completely on the baking sheet. Sprinkle with ground pistachios. Carefully lift cookies from the sheet and arrange on a platter or store in an airtight container.