Persian Rosettes, or Nan Panjareh, are delicate deep-fried cookies made with a light batter and rosette iron. Similar to funnel cakes but crispier, these traditional Persian sweets are dusted with powdered sugar and perfect for special occasions.
I love to bake and I love desserts! I have equally zero will power when it comes to Persian sweets. I love Persian baklava and saffron cookies with raisins (shirini kishmishi). These rosettes are another family favorite.
Persian desserts were highly influenced by the French. So it is not surprising to see typically French desserts like rosettes, cream puffs and rolettes on the Persian dessert table.
Persians call rosettes, nan panjareh, which translates to ‘window cookies.’ I love making them during the holidays because they look like snowflakes. And we get zero snow here in San Diego, so these sweet delights will have to do.
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Recipe highlights
- Simple: Rosettes may seem to be a complicated recipe to make, but they really are not. The technique is simple, and you get the hang of it pretty quickly. You do need a rosette iron to make these, but a deep fryer is not necessary.
- Persian rosettes: One big difference between the Persian nan panjareh and the French version is that the Persian batter has no sugar in it. The sweetness is added after the cookies are fried with the powdered sugar dusted at the end. The Persian batter also has some rosewater in it adding a subtle floral tone.
- Flavor: These crispy delights are similar in flavor to funnel cakes, except not as chewy, since they are thinner. The rosewater flavor is more of an undertone and not too strong or in your face. We usually serve them dusted with powdered sugar, but you can also top them with a little whipped cream and fresh berries.
Ingredients you need
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- Rosewater: Persian rosettes have the addition of rosewater in the batter. This gives a slight floral fragrance to the cookies. It is optional, but I highly recommend it. You can make your own rosewater or buy it online or at middle eastern markets.
- Oil for frying: You can use any oil for frying, like canola, corn, vegetable or peanut oil. You can also deep fry with extra virgin olive oil.
- Kitchen Staples: Eggs, milk, cornstarch, all purpose flour, powdered sugar.
- Garnishments: Besides powdered sugar, you can also garnish your rosettes with chopped pistachios and/or crushed dried rose petals.
Step-by-step directions
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- Heat the iron. The rosette iron must be heated in the hot oil prior to dipping it into the batter. This allows the batter to stick to the intricate design of the rosette mold. So dip the rosette forms into the hot oil for about 10-20 seconds to heat up
- Dip into batter. Shake off excess oil then dip into the rosette batter. Do not fully immerse into the batter. You do not want the batter to go over the top of the rosette iron as it will be difficult to remove during the frying process.
- Dip into hot oil. Immediately transfer it to the deep fryer and fully immerse it in the hot oil.
- Shake cookie off. Allow it to fry for a little bit, then gently shake the cookie off the iron to continue cooking until golden brown. You want the cookies to lightly brown before you attempt shaking them off the iron.
- Drain the cookies. Once golden, remove from the hot oil and let it drain on paper towels. If you are not using a deep fryer that has a basket for easy removal, I like using this Stainless Steel Spider Strainer when I need to scoop something out of the hot oil.
- Dust with powdered sugar. Place the rosettes open side down so that the oil can drain out of your rosettes. Once the cookies are dry, dust with powdered sugar. You can also make a simple icing (powdered sugar with water) and drizzle that over your rosettes instead.
Recipe tips and FAQs
I have made these for school winter parties, as well as special holidays like Christmas, Hanukkah and for the Persian New Year, nowruz (the first day of spring).
If you do not have a deep fryer, do not fret. I fry up my rosettes using a small pot filled with oil and it works out great. Just pay attention the oil as it sometimes gets a little too hot. If the oil gets too hot, your rosettes burn quickly.
The one piece of equipment that is essential for making nan panjareh is the rosette iron. Your iron can have make one or two rosettes at a time, depending on how many arms you have. I have an iron with two arms, which means I can get through the frying process faster!
Your rosette iron set usually comes with an assortment of attachments. I like using the above pictured pieces, a star and a flower. They are super festive for this time of year, looking like snowflakes dusted with snow.
Storing/Freezing Instructions
TO STORE: Because this is a deep fried treat, rosettes are best enjoyed the day they are prepared. Their crispiness will last for 2-3 days, depending on the humidity in the air. Store them in a loosely covered container at room temperature.
TO FREEZE: I do not recommend freezing these pastries.
Rosettes are a traditional pastry found in many countries: Sweden, Norway, Finland, Turkey, Mexico, Sri Lanaka, Malaysia and Iran. Similar to the funnel cake, a hot iron form is dipped into batter then deep fried. Once done, it is usually dusted with powdered sugar.
If your rosette loses its crispiness after a day or two, you can reheat them in the oven or toaster oven. Toast them lightly on a piece of foil or baking sheet as they will drip oil it absorbed during the deep frying process.
In order to form the intricate shape of the rosette, preheat your rosette iron in hot oil for about 20 seconds then dip into the batter. The heat of the iron will keep the batter on the form. Then place your rosette iron into the hot oil to deep fry. If your batter went over the top of the rosette form, your cookie will not shake off. Use the tip of a sharp knife to cut off any crispy batter on the top of the iron and help pry the cookie off the rosette iron.
Persian Rosettes | Window Cookies (nan panjareh)
Ingredients
- ⅔ cup cornstarch
- 1 cup all-purpose flour
- 1 cup milk
- 4 large eggs
- 1 tablespoon rosewater
- 3 cup extra virgin olive oil *
- 1 cup powdered sugar
- 3 tablespoon finely chopped pistachios optional
- 1 teaspoon crushed dried rose petals optional
Instructions
- Using an electric mixer, combine cornstarch, flour and milk until a thick paste is formed.
- In a second bowl, whisk together eggs and rosewater.
- Stir egg mixture into the flour mixture until combined thoroughly.
- In a heavy stainless-steel pot with high sides or deep fryer, heat oil to 380ºF/193ºC:
- 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.
- 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.
- 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.
- Quickly submerge batter-covered rosette iron into the hot oil. Bubbles will form and surround your rosette.
- 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.
- Using a slotted spoon, chopsticks or small strainer remove rosette from hot oil and place rosettes open face down on a tray lined with paper towels to remove excess oil.
- Reheat rosette iron in hot oil and continue frying the rosettes in the same manner until batter is finished up.
- Periodically, remove any fried bits from your oil. Add more oil, as needed.
- If rosettes are browning too quickly and burning, reduce the heat of the oil.
- Once cooled, transfer rosettes to serving platter and dust with powdered sugar and if you like, pistachios and crushed rose petals.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
where did you buy these old from? i check on amazon but they look very thin,and small.
The set on Amazon that I link to is what I use. The rosette molds are not thin or small. The iron molds are over 2.5 inches wide and the final rosettes are even larger. I’ve had this set for over 20 years.
I enjoyed reading your post. Isn’t it wonderful to come from such a diverse background? I remember eating Nan Panjareh in Iran, but I can’t remember what occasion/holiday/place they were tied to exactly…you know how you associate funnel cakes with fairs here in the US and Sabzee Polo and Mahi is the dish you make for Norooz?…I can’t remember if we made/bought Nan Panjareh for certain holidays or not. I’ll have to ask my mother and let you know. Do you know what Samanoo is? My grandmother always made it for Norooz. It has a very strong and unique taste…kind… Read more »
I have never made Samanoo, but I know other Persian bloggers who have. It is made from wheat. Here’s a recipe from Azita over at Turmeric and Saffron: http://turmericsaffron.blogspot.com/2010/03/samanoo.html. I usually just buy a jar at my local Persian market for Norooz! I don’t think standard metal cookie cutters could handle the heat of frying. They tend to be thin and malleable. The rosette molds are much more sturdy. I saw some at Target a few weeks ago and they are also available on Amazon.
Rosettes always look so great, don’t they? Love them! Never tried them myself — probably should one of these days. Still haven’t tried frying with EVOO, but you’ve convinced me that’s the way to go. Really great read about your background — thanks.
Hey, Laura! First time posting here but I had to share that your cookies will be perfect for Hanukkah because it’s traditional to eat fried foods, e.g. latkes and Israeli sufganiyot (little doughnuts). Clearly, your Jewish side is connecting with holiday oil!
Laura, they are beautiful. I loved this post xx
Thank you, Liz!
Well, better late than never! Thank you for sharing your very varied and fascinating family history with us. I had presumed Persian Muslim and had no idea of the Bahai or Jewish parts . . . methinks your children are very, very lucky to grow up in a family where religious and racial tolerance and understanding as so to speak ‘inborn’ And I have to quietly smile at your Mom taking you to the Presbyterian Church to find peace and solace during difficult times . . . as the years passed I myself found the Lutheranism into which I was… Read more »
There are quite a bit of non-Muslim Persians out there, especially outside of Iran. The Baha’i community were targeted in Iran, as it is a newer religion, post-Islam and considered heresy. My Dad’s side of the family is from Lithuania – not too far from your Estonia!
*big smile* At the moment I am back sitting on the ‘It’s a small world after all’ ride in Disneyland! Between us we and our ancestors do cover a fair slice of it . . . Thank you for your note and happy celebrations . . . .
Hi Laura, I enjoyed your story, especially sharing similarities across various beliefs!! Regardless of beliefs we ALL share one very important practice FEEDING OTHERS!! On a day to day basis as well as celebrations we express our love for those we feed through our preparation of their food. I look forward to more stories and recipes from you as you promote acceptance of others through food!!
Thank you, Judy! Seriously, if we could all find common ground on a plate of pastries, what a sweet world it would be! Thank you for checking out my blog!
Dear Laura,
they are very creative and original cookies, I love them!! And your pictures, as always, are stunning!! What kind of camera/lense do you use?
Great work indeed! Congrats!!
Hugs!
Marisa
Hi Marisa! Thank you again, for your sweet words. I used a Nikon D7000 nowadays and I primarily shoot with my 50mm Nikon lens. I know a lot of bloggers also use the 100mm lens, but you have to work pretty far away from the subject matter to shoot with it.
Thank you very much Laura!
Marisa