In the UK, Amir Parsa was a chemical engineer researching the fabrication of printed circuit boards, and in Iran he had his own chemical manufacturing company. But when he moved to the U.S. seven ...

On the Taste Atlas list, Nan-e Barbari took third place, followed by Butter Garlic Nan from India in second place and Roti Canai from Malaysia topping the list. Iran’s Nan-e Sangak and Nan-e Shirmal ...

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven. The result? A deep golden brown bottom crust. Read more ...

As a food editor, eating all kinds of things – both delicious and disastrous – is part of the job description. Not everything that goes into my mouth ends up in a review or article, but some things ...

One of our most dramatic-looking breads is nan-e barbari, a 35 cm oblong. A defining characteristic of the barbari, apart from its shape, is that its surface is spread with roomal, a flour and water ...

This Persian meal combines juicy, aromatic Koobideh kabobs with crisp, golden Barbari bread topped with sesame and nigella seeds. The kabobs are made with simple spices and a touch of saffron water, ...

The Persian word for bread is “nan” which you can find in great works by nearly all top Iranian poets and literary men, both modern and classics such as Ferdowsi, Khwaja Abdullah Ansari, Rumi, Saadi, ...