17
Feb

I have a story in the Saveur March issue about Iranian food. My first ever Iranian meal in London may have been an impossibly glamourous one at Ava Gardner‘s house (cooked by an Iranian friend of hers) which I describe at the beginning of my piece or it may have been an almost equally glamourous one at Alidad‘s house (cooked by his mother). Both meals were totally delicious. Since then, I have had many more fabulous Iranian meals — it is one of my favourite cuisines. Anyhow, the story is not yet online but it will eventually, like my previous one on Ramadan and Emirati food. Until then, I thought I would post a clip of bakers making lavash (or perhaps it’s nan-e taftoon; the difference is slight with the latter being a little thicker) in Tehran. Like elsewhere in the Middle East, bread is an essential part of Iranian meals and they have several different kinds. This one can be baked on a hot plate like the one in the top clip or in a tannur oven as in the clip below.

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