Pastries and Breads

Recipe: Baklava

Iranian pastries were refined during the foodie Qajar era of the nineteenth century. Although these pastries are very delicate, the recipes that follow are simple and well worth trying. As for the bread, perhaps only the parisienne baguette can compete with nan-e barbari.

Credits: All photos and recipes from New Food of Life: Ancient Persian & Modern Iranian Cooking & Ceremonies or Silk Road Cooking: a Vegetarian Journey, copyright Najmieh Batmanglij 1986-2004. Courtesy of Mage Publishers, 1032 29th St. NW, Washington, DC 20007.