Persian Breakfast

One of my favorite things about visiting my father-in-law in Tehran is breakfast. The simplicity, taste, texture and ritual of it.

Simplicity: 3 or 4 ingredients (it started as 3, but my daughter introduced the 4th – honey):

  • Flat, almost paper-thin bread (the closest thing I can find here is lavash)
  • Feta, not Greek feta, Bulgarian is the closest
  • Walnuts, freshly cracked is ideal (in Iran they come from my father-in-law’s trees)
  • and Arielle’s addition…honey

Taste & Texture: salty, creamy, crunchy, and with the honey, sweet


  • Tear off a piece of bread
  • Spread it with some feta
  • Place a nut or two on top
  • Drizzle with some honey, if you are using it.
  • Roll up the piece of bread
  • Enjoy!
  • Repeat…

Not to forget the tea, always the delicious Persian tea! Although I have to admit that here I typically have my cup of coffee with it. But somehow I end up sipping it slower and enjoying it more.






One Comment Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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