Cooking time
45 Minutes
Heat a fan oven to 220°C (430°F) or 240° C (475°F) in a conventional oven. Bake the bread for 15 to 18 minutes until lightly browned. Remove from the oven and let cool on a rack.
Nane Barbari (Persian Conquerors’ Bread) (see recipe below)
100g (½ cup) chopped prunes
50g (¼ cup) chopped onions
25g (2 tbsps.) chopped carrots
60g (¼ cup) vegetable stock
1 sprig of thyme
Salt and pepper, to taste
50g (3 tbsps.) olive oil
100g (1/2 cup) diced onion
50g (1/4 cup) diced leek
40g (1/3 cup) parsley, finely chopped
40g (1/3 cup) coriander leaves, finely chopped
40g (1/3 cup) scallions, finely chopped
40g (1/2) mint, finely chopped
2 dried Persian lemons broken in pieces, with the seeds removed
lemon juice, to taste
15g (1 tbsp) preserved lemon confit
250g (1 cup) water
10g (2 tsps.) instant yeast
480 ml (2 cups) warm water
560g (4 2/3 cups) all-purpose flour
12g (2 ¼ tsp) salt
28 ml (1 ¼ oz) canola oil
8g (1/2 tbsp) all-purpose flour
4g (3/4 tsp) sugar
5 ml (tsp) canola oil
A handful of sesame or nigella seeds