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Shirini Keshmeshi – Persian Raisin Cookies

This recipe was originally published in December 2012, and exactly 3 years later I’ve given it a refresh – updated the text and taken new photos. Enjoy!


These cookies, called Shirini Keshmeshi (which translates from Farsi to ‘Sweets with Raisins’) are super easy and delicious. Even for the reluctant baker, they are damn near foolproof and a great cookie to take to a friend’s or put out when a somebody stops by for an afternoon visit. In fact, you probably already have all the ingredients in your pantry – my kind of recipe!

Shirini Keshmeshi (Persian Raisin Cookies)

Shirini Keshmeshi (Persian Raisin Cookies) – pillowy, raisin-y with a touch of rosewater. Perfect with tea!

For those of you who grew up in Persian families, you are already familiar with these cookies. Thin yet pillowy and speckled with raisins, Shirini Keshmeshi are typically served with tea. Use small raisins, either black or golden depending on your preference. Or go crazy and use both, just don’t forget the tea.

Shirini Keshmeshi (Persian Raisin Cookies)

Shirini Keshmeshi (Persian Raisin Cookies) – sink your teeth into these chewy beauties!


Tip: For even more flavorful cookies, use homemade vanilla extract – it’s super easy to make! Click for the recipe.

Shirini Keshmeshi - Persian Raisin Cookies
Recipe type: Dessert
Cuisine: Persian
Prep time: 
Cook time: 
Total time: 
Shirini Keshmeshi, a classic Persian raisin cookie - soft and chewy, filled with raisins and scented with a touch of rosewater.
  • 1 cup unsalted butter, melted
  • 1 teaspoon vanilla
  • ½ teaspoon golab (rosewater)
  • 1¾ cup sugar
  • 4 eggs
  • 2 cups raisins (try to find regular size raisins, not the jumbo ones if possible)
  • 2⅓ cup all-purpose flour
  1. Mix up the butter, rosewater (golab), vanillaand sugar until combined.
  2. Add the eggs, one at a time, and mix until smooth.
  3. Fold in the raisins.
  4. Fold in the flour a bit at a time – this part takes some elbow grease but take your time.
  5. Chill the dough in the fridge for at least 15 minutes while preheating your oven to 350 F degrees.
  6. Scoop out the dough and roll them into balls about the size of a ping-pong ball and place on a cookie sheet lined with wax paper, with plenty of room between, these cookies spread out a LOT.
  7. Bake for 14-16 minutes or until the edges of the cookie are golden brown. Remove from oven and allow to cool before removing from baking sheet.
  8. Serve and enjoy!


{ 21 comments… add one }
  • Anonymous December 2, 2012, 10:03 pm

    Shrini Keshmeshi?!! Can’t go wrong with a name like that!! Very, very fine!!


  • Paola gnom-gnom December 4, 2012, 1:29 pm

    I LOVE persian desserts (had a good Persian friend growing up!) so it is such a delight to find a recipe! Thank you.

    • ahu December 4, 2012, 1:54 pm

      Awesome! I was pleasantly surprised at how easy it is as well 🙂 enjoy!

  • Dining Alone December 5, 2012, 12:53 pm

    They look very airy and yummy. I am terrible at baking so I am always looking for simple recipes.

    • ahu December 5, 2012, 6:24 pm

      I’m a horrible baker as well, but these were pretty damn easy! I don’t even have a mixer ! 🙂

  • Cocoa and Lavender December 5, 2012, 1:44 pm

    Ahu – these do look simple and so tasty! Anything with rosewater gets our vote. Ad it is good, too, because I am always looking for simple Persian desserts after I make a Persian meal. Thanks – will report back when I try them! ~ David

    • ahu December 5, 2012, 6:26 pm

      Thank you David! Me too – I even add rose water to ice cream 🙂 ! Do let me know how it works out!

  • Cathleen December 6, 2012, 8:59 pm

    Wow, this sound delicious! I just bought a HUGE bag of raisins just waiting to be used. I think I should start here 🙂

    • ahu December 8, 2012, 4:43 pm

      Thanks Cathleen! Definitely a great way to use up raisins 🙂 Let me know how they come out!

  • lisa is cooking December 7, 2012, 10:24 am

    They look so pretty with the raisins! And, they sound like a perfect snack with a cup of tea.

    • ahu December 8, 2012, 4:44 pm

      Thanks Lisa! I’m about to have one with some tea right now!

  • Amy (Savory Moments) December 28, 2012, 8:07 am

    Interesting cookie, especially with the addition of rosewater with the raisins.

    • ahu December 28, 2012, 1:14 pm

      Thanks! It’s a subtle flavor but adds real depth to the cookie. I love it. 🙂

  • Liana Krissoff May 3, 2013, 12:05 pm

    I just made these to have at the end of a little Persian-ish dinner party, and they’re great! Have to try not to eat them all before guests arrive.

  • Elham March 2, 2015, 3:09 pm

    Hi I’m a persian girl I live in Iran and also I love baking desserts; cake keshmeshi is yummy and my favourite.

  • Elham March 21, 2015, 8:32 am

    Is not crunchy ! In past time it was very crunchy . Anyway thanks

  • Kari December 7, 2015, 11:23 am

    These look yummy!

  • Aarika December 7, 2015, 9:21 pm

    These look so yummy! I am so excited to find a recipe that includes rose water. I have some in my fridge, but I didn’t know what to do with it. I look forward to trying your recipe!

  • FreeBSD VPS May 10, 2016, 5:28 am

    I m very, very confused. I took one look at the photo, and got excited. These look exactly like the Persian saffron cookies I ve only rarely been able to find. But you re not using saffron!

  • Carrie June 7, 2016, 6:55 am

    These look so light and airy! I have never tried baking with rosewater, so will have to give this one a go! Thanks for sharing.

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