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 https://www.aheadofthyme.com/2017/03/nan-e-nokhodchi-persian-chickpea-cookies/ Pastry Ratios (Adjusted by weight) Vegetable oil: 95 g Confectioners’ sugar (sifted): 105 g Finely ground cardamom: 2 g Rose water: 7 g Fine chickpea flour: 215 g Pistachios (ground or very finely chopped): 18 g Professional Mixing Tip Whisk oil + sugar until fully smooth (no graininess). Add rose water + cardamom. Fold in chickpea flour gently — stop as soon as it comes together. Rest dough 15–20 minutes before shaping (critical for chickpea flour hydration).