Naan Barbaree – Crusty Persian flatbread with nigella and sesame seeds

نون بربری

Naan barbaree 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 city of Babol by the Caspian Sea. I remember visits to my Da-yee (uncle) and zan da-ee (aunt) where for breakfast you would be greeted with some locally produced salted butter, feta cheese, a variety of homemade jams and the intoxicating aroma of the freshly baked barbaree bread from the bakery just around the corner. While the trusted samovar would be gurgling quietly in the background offering hot and strong freshly brewed black tea all day long.

Beam me up Scotty, I want to be back there!

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Continue reading “Naan Barbaree – Crusty Persian flatbread with nigella and sesame seeds”

Moraba-ye Beh – Quince jam with rosewater

مربای به

Let there be jam! Homemade jams are such an integral part of Persian culture and cuisine. Quince is one of those rare and sometimes underappreciated tart and crisp fruits that are best enjoyed either cooked in a stew or made into a jam.

Continue reading “Moraba-ye Beh – Quince jam with rosewater”