Made all year round, but especially popular during Nowruz, Ab-E-Dandon literally translates as melt in your mouth biscuits! With flavours of pistachio and cardamom, they taste great served with green tea and are a welcome addition to any event.

Ingredients - Makes approximately 12-14 biscuits 

400 g plain flour

110 g icing sugar

1/2 level tbs baking powder

½ tsp of ground cardamom

280 ml vegetable oil

1 tbs rosewater

1-2 tsp pistachio nuts, ground


Preheat oven to 200 degrees (gas mark 6). Sieve the flour, sugar, baking powder and the cardamom together in a bowl. Warm the oil in a pan and then slowly mix into the flour and other ingredients. Add the rosewater.

Work and mix thoroughly on a medium speed for 10 minutes. Cover and leave to rest for half an hour. Form the dough into round balls about the size of a large walnut. Make an indent in the centre with your thumb.

Place the biscuits on a greased baking sheet and cook in the oven for about 10-12 minutes. Do not let the biscuits brown- they should remain pale and the top should crack and be crumbly.

Remove from the oven, sprinkle with ground pistachio and allow to cool. These keep well in an air tight container if you have any left! 

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