Nan-e Shirmal - Persian Saffron Bread

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (30g) ground almonds 1/4 cup (30g) ground almonds
• 1/4 teaspoon saffron threads, dissolved in 1 tablespoon warm milk 1/4 teaspoon saffron threads, dissolved in 1 tablespoon warm milk
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) warm milk 1/4 cup (60ml) warm milk
• 2 tablespoons honey 2 tablespoons honey
• 1 teaspoon dried yeast 1 teaspoon dried yeast
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon rosewater 1/2 teaspoon rosewater
• 1/4 teaspoon salt 1/4 teaspoon salt
• Slivered almonds, for garnish Slivered almonds, for garnish

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 10g (Saturated Fat: 1g)
• Carbohydrates: 28g (Sugar: 5g)
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, ground almonds, saffron milk, olive oil, honey, cardamom, rosewater, and salt. Mix well.
3. 3.
   Add the frothy yeast mixture to the bowl and knead the dough for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1-2 hours, or until it doubles in size.
5. 5.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. 6.
   Punch down the risen dough and divide it into 6 equal portions. Shape each portion into a round ball and flatten it slightly.
7. 7.
   Place the flattened dough balls onto the prepared baking sheet, leaving some space between them. Sprinkle slivered almonds on top for garnish.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the bread turns golden brown.
9. 9.
   Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, crush them slightly before dissolving in warm milk.
• Ground almonds — If you prefer a smoother texture, you can use almond flour instead of ground almonds.

Tips & Tricks

• For a richer flavor, you can substitute the olive oil with melted butter or ghee.
• To enhance the aroma, sprinkle a pinch of ground cardamom on top of the bread before baking.
• Serve Nan-e Shirmal warm with a drizzle of honey or alongside savory dishes like kebabs or stews.

Serving advice

Nan-e Shirmal is best enjoyed warm, either on its own or with a spread of butter or cream cheese. It pairs wonderfully with a cup of Persian tea or a refreshing glass of mint-infused yogurt drink.

Presentation advice

To showcase the beautiful golden color of Nan-e Shirmal, serve it on a wooden cutting board or a decorative plate. You can sprinkle some powdered sugar on top for an elegant touch.