Naan Sangak – Persian flatbread

نان سنگک Bread is deeply integrated into Persian culture, and many types of flatbread appear on the Persian table to accompany breakfast, lunch and dinner. One of these is Sangak, which is truly unique in both its flavor and its baking techniques. Sangak is the Farsi word for the little rocks or pebbles which ultimately…

Koloucheh, Fuman style -Sweet pastries with creamy walnut and rosewater filling

This beauty is another of the Caspian Sea region’s contributions to Persian cuisine. Not only is this pastry unique to this region, but also the two provinces that border the Sea – Gilan, and Mazandaran – each have their own versions. Though a walnut paste is the most common filling, possible alternatives include dates, bananas,…

Naan Barbari – Crusty Persian flatbread with nigella and sesame seeds

Naan barbari is one of the most popular flatbreads in Persian cuisine, most frequently consumed at the breakfast table to scoop up some creamy butter and homemade sour cherry jam or aromatic quince rose water jam! Though we would certainly have this bread in Tehran, I mostly associate it with trips up north to the…