Nan-e keshmeshi (raisin cookies) can best be described as the chocolate chip cookie of Iran — beloved by all but still special enough to warrant an appearance on the holiday table.
Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment.
Mix the raisins and rum (or tea) together in a medium bowl and cover tightly with plastic wrap.
Microwave on high for 1 minute and then set aside to cool. Alternatively, heat the rum (or tea) in a medium saucepan over medium-low heat until it just begins to boil, about 1 minute, and then add the raisins, mix well, and remove from the heat. Set aside to cool.
Combine the butter and sugar in the bowl of a stand mixer and mix on medium-high until fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape the bowl, then add the vanilla and mix well.
Whisk together the flour, salt, and baking soda and add to the mixture in two stages, mixing well after each addition.
Drain any excess liquid from the raisins. Add the raisins to the dough and mix until well combined.
Scoop the dough by the tablespoonful onto the prepared baking sheets, spacing the cookies about 2" apart. Bake for 12 to 13 minutes, or until light golden brown around the edges. Remove from the oven and let cool on the pan for 5 minutes before transferring to a rack to cool completely. Serve warm or cold.
Store in an airtight container for up to 1 week.
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