Ancient Persian “Brunch”

This one was a real treat to prepare and to eat: a classic spread of Persian inspired dishes for a late breakfast that will also satisfy you through lunch and beyond.

Maybe I’m wrong, but I don’t think there’s a literal translation in Farsi or any ancient Iranian language for “brunch”, but the classic early meal of an egg dish with lots of bread, and an assortment of spreads, jams, and garnishes to graze and pick over certainly fits any interpretation of the concept.

We’ve got a home cook’s version of classic SANGAK bread, cooked on hot pebbles to give it a grooved surface perfect for some sour plum and pomegranate jam, stewed figs and spices, and some freshly made KAYMAK, or what the English call clotted cream. To balance those sweet flavors, we’ve got some salty and briny garnishes on the side, as well as a a dish called NARGESI, a sort of frittata made from fried greens and onions.

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Kaymak (Clotted Cream)

How had I never tried this stuff before?

You could file this luxurious dairy recipe under the nomad section, but the Persians carried it with them into civilized life, and called it Kaymak. Pure, heavy cream is cooked low and slow overnight to separate the milk fat. The resulting product is like a cousin to butter, only creamier and a deeper, toastier flavor from the oven.

The technique  takes some time, but is ridiculously simple and easy. Clotted cream is most famously put on Biscuits, scones, and bread but why stop there? Use this spreadable, dairy delight in anything you  butter on or in! Continue reading “Kaymak (Clotted Cream)”