the persian breakfast tray

comforting and decadent

persian breakfast will always hold a special place in my heart. it’s so nostalgic and sentimental to me, reminding me of home and family. the perfect mix of sweet and savoury, it’s the kind of breakfast that makes you feel comforted and satisfied, especially if you’re someone who loves a bit of both to start the day.

a typical persian breakfast table is filled with cheese, herbs, jams and so on, but this tray version is the perfect way to enjoy it by yourself, or with someone you love.

i recently shared a video on another platform showing how i prepare this breakfast tray, and i was overwhelmed with the most precious comments! so many people said they’d love to try it or that it brought back childhood memories for them, which was so special to read. and so it made me want to introduce it properly for you all here too :)

this breakfast is eaten in small bite-sized pieces. you grab some bread, add some cheese, herbs, walnuts, wrap it up and enjoy with some tea. and just like this, you keep building bite-sized pieces until you’ve overdosed on cheese, jam and tea.

this guide is non-exhaustive, but a very good place to start if you want to make your own persian breakfast tray. let’s get into the flavours that make this breakfast so comforting and meaningful <3

savoury

cheese: persian cheese (panir) is the most traditional option. it’s a soft, creamy, and mildly tangy cheese with a smooth texture and a delicate flavour. it’s similar to feta but softer, creamier, and less salty. but feta can definitely be substituted, and it’s what i used in the picture above!

herbs: mint, dill, green onions, red radish. they add so much freshness to the tray and balance out the creaminess of the cheese.

persian bread: barbari, lavash, sangak.

barbari is a thick, chewy flatbread with a golden crust and distinct ridges, perfect for pairing with cheese or dips.

lavash is a soft, thin flatbread that’s versatile for wraps, often enjoyed fresh or crisped.

sangak is a tangy, nutty flatbread baked on hot stones, known for its bumpy texture and perfect for pairing with persian meals.

soaked walnuts: they’re soaked in warm water so they’re softer and less bitter.

sweet

jam: rose, sour cherry, carrot. rose jam is one of my recent favourites and pairs so beautifully with black cardamom tea. my mum makes the most decadent carrot jam at home with her own recipe. i’ll definitely share a recipe if any of you are interested <3

halva: tahini-based halva is a sweet, nutty spread made from sesame paste (tahini) and sugar. it has a toasty, earthy flavour that’s both comforting and indulgent.

dates with tahini: a classic pairing in persian cuisine, where the natural caramel sweetness of dates harmonises beautifully with the earthy, nutty richness of sesame.

clotted cream in honey: the dreamiest duo. very addictive. (my favourite)

tea: any black tea but typically earl grey or ceylon with 1-3 crushed cardamom pods. plus saffron rock sugar to sweeten (optional).

enjoy <3!!