Sobhaneh: Persian Breakfast

Up until five years ago, breakfast was one of those wonderful habits that I never fell into. When I was younger, my maman and baba tried diligently to make this all-important meal as tempting as possible for my siblings and I, to no avail. Although they both worked full time jobs, each would wake up extra early in order to make us everything from vegetable filled frittatas to eggy crepes dusted with powdered sugar. I can only imagine their disappointment as the three of us came down one by one, and frowned upon their hard work, walking away sulking, upset by the mere insistence that we needed to eat something.

The word you’re looking for is brat. Yes, that’s it.

When I met my husband, he mentioned that his favored meal of the day was breakfast.

Now the word you’re looking for is karma. 

Yes, the first meal of the day was his favorite and under no circumstance was he willing to go without. What was interesting to me, however was the fact that it was never anything more than Iranian cheese (similar to feta), butter, and bread, followed by a glass of aromatic loose-leaf tea, sweetened by a spoonful of sugar. I remember asking him, how could he enjoy such simplicity so much? He didn’t answer but tore off a piece of legendary barbari bread, and placed a bit of cheese and butter on it, then handed it to me. The rest is history. 

Nan-e Barbari

Shobhaneh: traditional ingredients

The simplicity and versatility of this breakfast is a delicious way to start your mornings, especially if you are able to find the authentic ingredients at your local Persian grocery store. I love adding baby cucumbers, tomatoes, and aromatic herbs.  Classic jams like sour cherry, carrot, or rose are also frequently present, as well as honey and special kinds clotted cream. 

Happily, Armaan has not taken after me and can be spotted many mornings sitting in his high chair enjoying a simple cheese, butter and bread breakfast with his baba. I guess you can say the curse has been broken.