Persian Rosettes aka Window Cookies (nan panjereh)

Persian Rosettes aka Window Cookies (nan panjereh)

Although the Rosette can be found in many countries and cultures, these delicate cookies from Iran are scented with rosewater and dusted with powdered sugar. Recipe by Laura Bashar of Family Spice



  1. Using an electric mixer, combine until a thick paste is formed:
    • 2/3 cup cornstarch
    • 1 cup all-purpose flour
    • 1 cup milk
  2. In a second bowl, whisk together:
    • 4 eggs, large
    • 1 TBS rose water
  3. Stir egg mixture into the flour mixture until combined thoroughly.
  4. In a heavy stainless-steel pot with high sides or deep fryer, heat to 380ºF/193ºC:
    • 3 cup extra virgin olive oil , *
  5. It is extremely important that the oil is hot and ready. Test the oil by adding a drop of batter to the hot oil. If it bubbles and turns golden brown in about 20 seconds, the oil is ready.
  6. Submerge your rosette iron completely into the hot oil and hold it down for 2 minutes until the iron is piping hot. If the iron is not hot, the rosette batter will not stick to the irons.
  7. Once heated, dip the hot iron into the batter. DO NOT COVER THE TOP OF THE ROSETTE MOLD WITH BATTER!! Allow the batter to go up the sides of your rosette form, but do not cover the top or you will not be able to remove the rosette from the iron.
  8. Quickly submerge batter-covered rosette iron into the hot oil. Bubbles will form and surround your rosette.
  9. After 5-10 seconds, gently shake the rosette off the iron and continue to fry until golden, flipping the cookie over to brown evenly. Use a knife or chopsticks to help slide the rosette off the iron. Rosette should be golden and finished frying in about 30 seconds.
  10. Using a slotted spoon, chopsticks or small strainer remove rosette from hot oil and place on a tray lined with paper towels to remove excess oil.
  11. Reheat rosette iron in hot oil and continue frying the rosettes in the same manner until batter is finished up.
  12. Periodically, remove any fried bits from your oil. Add more oil, as needed.
  13. If rosettes are browning too quickly and burning, reduce the heat of the oil.
  14. Once cooled, transfer rosettes to serving platter and dust with:
    • 1 cup powdered sugar
    • 3 TBS pistachios , finely chopped (optional)
    • 1 tsp crushed rose petals, dried , (optional)

Persian Rosettes aka Window Cookies (nan panjereh) Detail

Prep Time: 10 mins
Cook Time: 1 hour
Inactive Time: 10 min cooling time
Difficulty: Intermediate
Servings: 24
Serving Size: 1 rosette

Serving Suggestions: Rosettes keep for 2-3 days in an airtight container. They will soften slightly, depending on how humid the environment is. You can crisp them up again in a toaster oven prior to serving if this happens.

Cooking Tips: * Yes, you CAN fry with extra virgin olive oil. Read more here. You can also use vegetable oil, if you prefer.