Dish

Nan-e shirmal

Nan-e shirmal is made by mixing flour, milk, sugar, and saffron to form a dough, which is then left to rise for several hours. The dough is then rolled out into thin circles and is brushed with a mixture of egg yolk and saffron. The bread is then baked in a hot oven until it is golden brown and crispy. Nan-e shirmal can be served plain or with a variety of toppings, such as honey or jam.

Asian cuisine› Arab cuisine› Iranian cuisine

Bread› Flatbread

Origins and history

Nan-e shirmal has been a staple of Persian cuisine for centuries, and is believed to have originated in the northern regions of Iran. It was traditionally eaten as a dessert or snack, and was often served with a side of tea or coffee. Today, nan-e shirmal is enjoyed throughout Iran and is often served in restaurants and at home.

Dietary considerations

Nan-e shirmal is suitable for those who follow a vegetarian or omnivorous diet, but may not be suitable for those with gluten allergies or sensitivities.

Variations

There are many variations of nan-e shirmal, with different regions and families having their own unique recipes. Some variations include adding other ingredients to the dough, such as rose water or cardamom, or using different types of flour such as rice flour or semolina.

Presentation and garnishing

Nan-e shirmal can be presented in a variety of ways, depending on the occasion and setting. It can be served on a plate with the toppings arranged neatly around it, or wrapped in foil or paper for a portable snack. It can also be garnished with fresh herbs or a sprinkle of powdered sugar for added flavor.

Tips & Tricks

To make the perfect nan-e shirmal, be sure to use high-quality ingredients and fresh saffron. Knead the dough well to ensure a smooth and pliable texture, and be sure to brush the bread with plenty of egg yolk and saffron for the best flavor. Experiment with different toppings and variations to find your perfect recipe.

Side-dishes

Nan-e shirmal can be served with a variety of side dishes, such as fresh fruit or nuts. It can also be used as a base for desserts, such as bread pudding or French toast.