PersianNan-e komaj
Sweet date-filled bread
نان کماج · Thick sweet Khorasan bread with turmeric, cumin and a date layer
In Khorasan and Kerman, nan-e komaj is the bread of guests and holidays: thick, soft, golden with turmeric, scented with cumin and layered with a ribbon of date paste and cinnamon. In villages around Mashhad it is baked in big rounds for Nowruz and religious feasts and cut into wedges with tea. It is sweet but not cake-like, sitting somewhere between bread and pastry. A common mistake is spreading the date paste right to the edge, which lets it leak and burn on the tray. Chef's tip: soften the dates with a spoon of hot water and a little butter before spreading; stiff date paste tears the dough.
- Prep
- 160 min
- Cook
- 35 min
- Difficulty
- Medium
- Serves
- 10
- Per serving
- 340 kcal
Ingredients
For the dough
- 1 ⅛ lb strong white bread flour
- ¼ oz instant dried yeast
- 2 ⅛ oz sugar
- 1 tsp ground turmeric
- 1 tsp cumin seedslightly crushed
- 1 tsp salt
- 1 ¼ cups warm milk
- 2 ⅛ oz buttermelted
For the filling
- 9 oz soft stoned dates
- 2 tbsp hot water
- ⅔ oz buttersoft
- 1 tsp ground cinnamon
To finish
- 2 tbsp milk
- 1 tbsp sesame seeds
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Method
0/7 doneStep 1: Mix the 1 ⅛ lb strong white bread flour, ¼ oz instant dried yeast, 2 ⅛ oz sugar, 1 tsp ground turmeric, 1 tsp cumin seeds and 1 tsp salt. Add the 1 ¼ cups warm milk and 2 ⅛ oz butter and knead for 10 minutes, until smooth and elastic. Cover and leave for 1½ hours, until doubled.
100 minStep 2: Mash the 9 oz soft stoned dates with the 2 tbsp hot water, ⅔ oz butter and 1 tsp ground cinnamon into a soft, spreadable paste.
5 minStep 3: Divide the dough in half. Roll each into a 26 cm round. Lay one on a tray lined with baking paper and spread the date paste over it, leaving a 2 cm border clear.
10 minStep 4: Lay the second round on top and press the edges firmly together. Press a pattern over the top with a fork or the rim of a glass, cover and leave for 30 minutes to puff.
30 minStep 5: Heat the oven to 375°F (350°F fan). Brush the top with 2 tbsp milk and sprinkle with 1 tbsp sesame seeds.
5 minStep 6: Bake for 30–35 minutes, until deep golden, risen and hollow-sounding when tapped underneath. Cover loosely with foil if it browns too fast.
35 minStep 7: Cool on a rack for at least 20 minutes, then cut into wedges. It keeps 3 days wrapped.
20 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 8 g
- Carbs
- 60 g
- Fat
- 8 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nan-e komaj take?
- About 195 minutes in total: 160 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of sugar?
- Caster sugar, same amount.
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