Nan-e Nokhodchi (Persian Chickpea Cookies with Pistachio)

 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).

bake for 15 to 20 minutes