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.





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