They say breakfast is the most important meal of the day, and Iranians don’t take this lightly. From the types of bread, to the heavy meat dishes and tea etiquette, we break down how to eat breakfast like an Iranian to help you fit right in with the locals.
Traditional Persian Breakfast
Bread in Iran
The ultimate staple of a traditional Iranian breakfast is bread, which is bought fresh daily. Cities may have specific local varieties, but the three standard ones are: noon-e barbari, an long, oval shaped bread with deliciously chewy and doughy ends, noon-e sangak, wheat flatbread baked on rocks, and noon-e tâftoon, a large, round, white flatbread.
Accompaniments
Sweet items such as butter, jam (especially sour cherry, carrot, or quince), clotted cream, and honey pair particularly well with barbari bread, and savory items like feta cheese, sliced cucumbers and tomatoes, and walnuts go especially well with sangak bread.
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