Dish

Nan-e barbari

Nan-e barbari has a soft and chewy texture, with a slightly sour taste that comes from the fermentation of the dough. It is often topped with sesame seeds or nigella seeds, which add a nutty flavor and a crunchy texture. This bread is a good source of carbohydrates and fiber, and is low in fat and sugar. It is suitable for vegetarians and vegans, but may contain gluten.

Asian cuisine› Arab cuisine› Iranian cuisine

Bread› Flatbread

Origins and history

Nan-e barbari has been a staple food in Iran for centuries, and is believed to have originated in the city of Tabriz, located in the northwest of the country. It is often served with traditional Iranian dishes, such as kebabs, stews, and soups. In some regions, it is also used as a wrap for sandwiches or as a base for pizza-like dishes.

Dietary considerations

Nan-e barbari is a good option for those who are looking for a low-fat, low-sugar bread. However, it is not suitable for those who are gluten intolerant or have celiac disease. It is also not recommended for people who are on a low-carbohydrate diet.

Variations

There are many variations of nan-e barbari, depending on the region and the ingredients used. Some recipes call for the addition of milk, yogurt, or eggs, while others use different types of flour, such as barley or rye. Some versions are also flavored with spices like cumin or coriander.

Presentation and garnishing

Nan-e barbari is typically served plain, but can be garnished with sesame seeds, nigella seeds, or herbs like thyme or oregano. It is often served warm, straight from the oven or griddle.

Tips & Tricks

To get the best results when making nan-e barbari, it is important to use high-quality ingredients and to knead the dough thoroughly. The dough should be allowed to rise for at least an hour before baking, and the bread should be baked at a high temperature to achieve a crispy crust.

Side-dishes

Nan-e barbari is often served with a variety of side dishes, such as hummus, baba ghanoush, or tabbouleh. It can also be used as a wrap for sandwiches or as a base for pizza-like dishes.

Drink pairings

Nan-e barbari pairs well with a variety of drinks, such as tea, coffee, or yogurt-based drinks like doogh. It is also a good accompaniment to traditional Iranian drinks like sharbat or sekanjabin.