lavash

No dinner in an Iranian household is complete without polo, or rice. And no pot of polo is complete without tahdig, the crisp crust whose name means “bottom of the pot.” Tahdig is a highlight of Persian cuisine, and it can be made of rice, potatoes, lettuce or bread, as it is here. If you can’t get your hands on lavash bread, use a thin flour tortilla to line the bottom of the pot. Tahdig is easiest to prepare in a nonstick pot, but you could also prepare it in a cast-iron Dutch oven by reducing the heat to low and extending the cooking time to 50 minutes.

Polo Ba Tahdig (Persian Rice With Bread Crust)

basmati rice

salt

saffron threads

lavash bread or 8-inch flour tortilla

neutral oil,

unsalted butter

Place the rice in a large bowl and cover with water. Swirl the rice around to release some starch, then drain the bowl and fill again. Repeat several times, until water runs clear, then cover with ample water again and add 1 tablespoon salt. Let soak for 30 minutes.

In the meantime, fill a large soup or stockpot with 6 quarts water. Cover and bring to a boil. Add 7 tablespoons salt (the water should be very salty) and stir to dissolve.

Use a small mortar and pestle to grind the saffron into a fine powder with a pinch of salt. Set aside.

Use a large fine-mesh sieve or colander to drain the rice well. Add rice to the pot and stir gently, then return sieve to the sink. Cook rice, checking the grains frequently for doneness. When the rice breaks easily between your fingers when pressed but is not so soft that it falls apart, it’s done. Most Persian or Indian basmati rice will take about 7 to 8 minutes to reach this point, but different brands will cook differently, so keep a closer eye on the rice than on the clock.

Working quickly, drain rice into the sieve and rinse with cold water until cool to remove excess starch and keep rice from overcooking. Taste the rice and adjust seasoning with salt as needed. Let the rice continue to drain.

Use the lid of an 8-inch or 9-inch nonstick pot or cast-iron Dutch oven as a guide to trim the lavash bread into a slightly larger circle. It’s fine to use more than one piece of bread and patch things as needed. Alternatively, use a tortilla, which needs no trimming.

Place the pot over medium heat and add the oil. Carefully lay bread atop the oil and cook until it starts sizzling and turns a light golden color, about 30 seconds. Use tongs to flip bread and let it sizzle for another 30 seconds before adding the rice. Use a spatula to gently spread the rice evenly across the pot. Use the handle of the spatula to poke 6 to 8 holes in the rice down to the bread — this will encourage steam to escape from the bottom of the pot and yield a crisp crust.

In a small saucepan set over low, heat the butter and the prepared saffron until butter melts. Drizzle over the rice. Wrap the lid of the rice pot with a clean dish towel, using the corners of the towel to tie a knot atop the handle. Cover the pot with the lid — the cloth should not touch the rice, but rather absorb steam as the rice cooks to keep it from getting soggy.

Reduce the flame to medium-low (or low, if using cast-iron) and cook for about 48 minutes, rotating the pot a quarter turn every 12 minutes or so to ensure an evenly golden tahdig (add 12 more minutes for cast-iron). The rice will be done when the grains are elongated and dry and the edges of the crust turn a light golden brown.

To serve, place a large platter or plate over the pot, gather your courage, praise your ancestors and flip the rice. It should drop onto the plate in one piece. Serve immediately. If not serving immediately, remove the tahdig to a separate platter to keep it from getting soggy as the rice continues to release steam.

This lavash bread recipe is easy, reliable and made with simple ingredients. Lavash is soft and perfect for wraps and sandwiches. Learn how to make lavash at home with this how-to tutorial. 

Easy Lavash Bread Recipe

water

milk

tbsp vegetable oil

sugar

instant yeast

all purpose flour (plus more for dusting the surface)

In a large bowl mix water, milk, oil, sugar, salt and instant yeast.

Slowly add in the flour and mix using your hands or stand mixer until the dough comes together. This would take between 8 to 10 minutes. The dough will be a bit sticky.

Rub a bit of oil all over the dough and place it in a large bowl. Cover and let it rise for 40 minutes. (I usually let mine rise in an &quot;off&quot; oven)

After 40 minutes, gently deflate the dough and divide it into 20 pieces. shape each piece into a ball. Cover them all with a kitchen towel so they don&#039;t dry as you cook them.

Heat a nonstick pan over medium heat. Flour your surface and your rolling dough very well. Place a dough ball on the surface and roll it out to be very thin.

Place it on the hot pan and cook for 45 seconds to one minute. There will be bubbles. Flip and cook on the other side for about 30-45 seconds. Place the bread on a plate and cover with a kitchen towel.

Repeat with the remaining dough.

The heart and soul of the Iranian table, this humble and satisfying meal is a simple combination of briny cheese, fresh herbs, walnuts and flatbread. Taken together, they make a perfect bite, known as loghmeh in Persian. A summer platter can include cooling watermelon, crunchy grapes and crisp Persian cucumber. Think of the suggestions below as an open canvas and add your preferred summer fruits and vegetables. Enjoy this for breakfast or brunch with a cup of hot black tea, as an afternoon snack, or as a beautiful, refreshing and light dinner with a glass of your favorite beverage. This is meant for those long, lazy summer nights when all you want to do is nibble and get lost in good conversation with good friends.

Naan-o Paneer-o Sabzi (Bread, Feta and Herb Platter)

walnut halves

Salt

feta cheese,

Persian basil lemon basil

mint

scallions,

watermelon,

radishes,

Persian cucumbers,

grapes

Traditionally, walnuts are soaked to remove their bitterness and to make them crisp and more digestible. If you’d like to soak them, place them in a medium bowl and add a pinch of salt and enough ice-cold water to cover by 2 inches. Cover and soak in the refrigerator for 1 hour and up to 24 hours. Drain the walnuts. 

Arrange all the ingredients as casually or as artistically as you like on a platter and serve. To create a loghmeh (perfect bite): Take a piece of bread, place some feta in it, then pluck a couple of basil and mint leaves and set over the cheese, along with a piece of scallion and a walnut half. Roll up or fold over the lavash and eat. Follow with bites of watermelon, radish, cucumber and grapes.

Dooymaaj is a nostalgic Iranian childhood snack of dried, days-old bread — it’s an effort to not waste a single crumb — combined with fresh herbs, cheese and walnuts. The ingredients are bound with a splash of milk and a drizzle of butter, then rolled into balls and enjoyed as an afternoon treat. This refreshing, zesty, herb-filled bread salad is an homage to the beloved snack. Use any flatbread you like, but crisp lavash bread holds up particularly well against the creamy and tangy buttermilk dressing. This is hearty enough to be served on its own as a light meal or alongside grilled chicken or fish, such as <a href="https://cooking.nytimes.com/recipes/1022310-joojeh-kabab-ba-holu-saffron-chicken-kababs-with-peaches">chicken</a> or  <a href="https://cooking.nytimes.com/recipes/1022437-saffron-salmon-kababs">salmon kababs</a>.

Dooymaaj Salad

lavash bread (8 1/2-by-11 1/2-inches each)

mint leaves (from 1 small bunch), coarsely chopped

lemon

scallions, thinly sliced

feta cheese (2 ounces)

walnut halves, coarsely chopped

red wine vinegar

kosher salt (Diamond Crystal), plus more if needed

black pepper,

olive oil

buttermilk

Prepare the bread for the salad: Position a rack in the center of the oven and heat oven to 400 degrees. Place the bread directly on the rack and toast until crisp, about 3 minutes. Don’t let it take on color or burn. Let cool completely, then break into 2-inch pieces. It’s better if the pieces aren’t uniform. Use immediately or store in an airtight container for up to 3 days.

While the bread toasts and cools, make the dressing: In a medium bowl, whisk together the vinegar, dried mint, salt and pepper until the salt is dissolved. Drizzle in the olive oil and add the buttermilk, whisking well to combine. Use immediately or refrigerate for up to 4 hours.

Finish the salad: Place the parsley, mint, basil, scallions, feta and walnuts in a large bowl. Scatter the toasts on top. Add three-quarters of the dressing and gently toss to combine. The salad should be generously and evenly dressed. If needed, add the remaining dressing, taste and adjust seasonings. Serve right away so the lavash stays crisp.

Serve these crisp chunks with ready-made dips.

Garlic lavash

garlic cloves

extra virgin olive oil

sea salt

Lavash is an unleavened flatbread common to Armenia and most of the Middle East, Transcaucasia, and Western Asia regions.

Lavash

flour (, sifted)

water ((at 95 F / 36˚C))

water spray bottle ((with lukewarm water))

Stand mixer

Add the flour into the bowl of a stand mixer and make a well in its center.

Add the salt into the center of the well and start kneading at medium speed, gradually incorporating the water.

Kneading must be very fast and the dough must be soft and homogeneous.

The dough must come off the edges of the bowl.

Leave the dough in the bowl and cover it with plastic wrap.

Let it rest in a warm place away from drafts for 30 minutes.

Finely spread the dough on a lightly floured work surface and fold it in 4, by folding the sides inwards. Let it rest again for 30 minutes in a warm, draft-free place.

Repeat this process 4 times in total with 4 rest periods in order to make the dough very elastic.

Preheat the oven to 430 F (220˚C) for 30 minutes (if oven baking is chosen)

Divide the dough into 3 or 4 dough pieces and roll them up.

Roll out the dough very thinly, to about 1/16 inch (1,5 mm) thick. Give it a square, rectangular, round, or oval shape of your choice.

Place each bread one at a time on the hot oven baking sheet and bake for 4 to 5 minutes.

Baking in an oven

Place each bread one at a time on the very hot griddle and bake each bread for about 2 minutes on each side

Baking on a griddle

Place each bread one at a time on the very hot pan and bake for about 2 minutes on each side.

Baking on a pan

Heat the pizza stone for one hour in an oven at 430 F (220˚C).

Bake each lavash on the stone in an oven at 375 F (190˚C) for 4 to 5 minutes.

After baking, lightly spray each lavash with warm water.

Baking on a pizza stone

The star of this herb-flecked Persian-style rice recipe, by the actor and food blogger Naz Deravian, is the lavash tahdig — a crisp, buttery layer of toasted lavash flatbread at the bottom of the pot. Break it into pieces and use it to garnish the platter of rice, making sure everyone gets a piece. The rice itself is highly fragrant, scented with dill, mint and whatever other soft herbs you can get, along with heady saffron. You need to find thin flatbread to make this; the kind used for wraps is a good bet. It will take some time to clean all the herbs, but don't worry about taking off each leaf. Using tender stems and sprigs is perfectly fine.

Sabzi Polo (Persian Herbed Rice)

white basmati rice

Kosher salt, as needed

greens

mint leaves

basil leaves (preferably lemon basil)

fresh fenugreek, leaves only (optional)

butter

grapeseed or olive oil

saffron, plus a small pinch, ground with a mortar and pestle

dill

spring garlic (optional)

In a large strainer, rinse the rice until the water runs clear, mixing it with your fingers as you rinse. Put the rinsed rice in a bowl and add 2 cups cold water and a handful of kosher salt (about 1/4 cup). Let sit for at least 1 hour.

In the bowl of a food processor, combine herbs. Process, in batches if necessary, until coarsely chopped. (You should have about 6 cups; set aside 3/4 cup of the chopped herbs to use as garnish.) 

In a large pot bring 12 cups water and another handful salt (about 1/4 cup) to a boil. Drain rice and add to pot. Stir once very gently; return to a boil and cook until the grains are about halfway cooked (tender but with a firm spine), 3 to 5 minutes, skimming off any foam. Drain rice, give it a quick rinse with cold water, and spread it out on a platter or rimmed baking sheet until needed.

In a medium bowl or pot, melt 4 tablespoons butter; reserve.

In a large nonstick skillet with a cover, or shallow pot over low heat, melt remaining 4 tablespoons butter and add grapeseed oil.  Swirl the pan to make sure the melted butter covers the entire surface and sides of your skillet. If not, add more butter. 

Add a small pinch saffron and large pinch salt to the butter and swirl around. Place lavash so it covers the bottom and halfway up the sides of the skillet in a single layer, overlapping only slightly where needed. (You can tear the lavash into pieces.)

Sprinkle a third of the rice over the lavash. If rice is clumpy, break apart with your fingers. Top with half of the chopped herbs. Sprinkle 1 tablespoon dried dill over fresh herbs. Repeat with another layer each of rice, herbs and dried dill, mounding layers in a pyramid-like shape. Top with final third of rice, and place spring garlic, if using, around the edges of the skillet.

Using the handle of a wooden spoon, poke several holes in the rice to allow the steam to escape. Pour reserved melted butter and 2 tablespoons hot water over rice. Cover and raise heat to medium. Cook for 10 minutes, or until steam is visible around the edges of the lid. (Don't go anywhere! The tahdig can burn very quickly.)

Reduce heat to medium-low. Lift lid and cover skillet with a clean kitchen towel. Return lid to skillet and cook for 10 minutes.  

Reduce heat to very low. If you have a heat diffuser, place it under the skillet and cook for 20 to 30 minutes, or until rice is done and tahdig is golden brown. If you don’t have a diffuser, watch the pot carefully so the tahdig doesn’t burn. If you smell burning, turn the heat off and let the pot sit off the heat until rice is done.

Meanwhile, in a medium bowl, combine 1/4 teaspoon saffron and 1 tablespoon hot water. When rice is done, set aside spring garlic; reserve. Gently transfer 1 cup rice to the saffron mixture, toss to color the rice yellow, and set aside. 

Taste rice for doneness. If needed, gently stir in more salt. 

To serve, spoon half of the green herb rice onto a serving platter, taking care to not disturb the tahdig at the bottom of the skillet. Add half the reserved fresh herbs. Repeat the layers of rice and herbs. Top with saffron rice and garnish with spring garlic. Lift out the tahdig, break into pieces and serve on the side.

<p>This recipe was adapted from <em>Mawdoo3.com</em>, and explains how to make original Lebanese shawarma. Instead of being grilled on a rotating skewer, the meat is first saut&eacute;ed in a pan, and then cooked with water. This recipe suggests serving the shawarma in a classic pita bread, garnished with tahini-based sauce and fresh vegetables.</p>

Shawarma

FOR THE SHAWARMA

beef

garlic, mashed

vinegar

tbsp shawarma seasoning blend

dry coriander, ground

cinnamon

turmeric

¼ tsp black pepper

tbsp salt, adjust

tomato,

green pepper,

onion

tbsp sumac

parsley

pickles, sliced

pita bread

FOR THE SAUCE

tahini

yogurt

lemon juice

tbsp vinegar

tsp crushed cumin

Домашен лаваш без глутен - толкова много вкусотии може да приготвите с него

Лаваш без глутен

400 мл гореща

сода - 1 ч.л.

Пресяваме брашното в купа. Добавяме солта и бакпулвера. 

Смесваме содата с оцета и сипваме при брашното. 

Смесваме зехтина с горещата вода и лимоновия сок и наливаме по малко в купата, като разбъркваме. Омесваме меко тесто. Покриваме го и го оставяме за 10 минути. 

След това разрязваме тестото на около 10 части и оформяме топки. 

Разточваме всяка топка на набрашнен плот на много тънка плоска питка. 

Загряваме тиган на умерена температура и започваме да печем лаваша. 

Всяка питка се обръща по 5-6 пъти, като обръщаме на 2-3 секунди. 

Подреждаме изпечените питки лаваш без глутен в чиния, а когато изстинат, може да се опаковат във фолио и да се използват в рамките на 1-2 дни.

Lavash is a paper-thin, pillowy-soft flatbread that’s a beloved staple of Middle Eastern cuisine. I’ve adapted the traditional Armenian method to make a lavash recipe that’s easy to accomplish at home. Tender and fragrant, this versatile flatbread is perfect for wraps, dips, alongside soup, meat, fish and more.

Lavash Bread

bread flour, (plus more for dusting)

whole milk

honey

Extra-virgin olive oil, (for oiling your hands and the bowl)

Mix the dough. Into a large mixing bowl, add the flour, yeast, and salt. Mix with a wooden spoon as you slowly add the water, milk, and honey.

Knead the dough. When the dough becomes too difficult to mix with the spoon, turn the dough over onto a clean, lightly floured surface. Lightly oil your hands with about 1/2 teaspoon of olive oil and gently knead just until the dough comes together (it will be sticky), about 3 minutes or so.

Set aside to rise. Wipe the mixing bowl clean or rinse and dry it very well. Lightly oil the bottom and sides of the bowl with about 1 teaspoon olive oil. Place the dough in the bowl and oil the dough with about 1/2 teaspoon olive oil. Cover the bowl with a clean kitchen towel and set it aside in a warm spot for about 45 minutes.

Divide the dough. Use oiled fingers to gently punch the dough down, then divide it into 12 small balls of equal size. (It helps to weigh the dough balls. Mine weighed around 1 1/2 ounces each.)

Get ready to cook the lavash. Set the portions onto a floured surface. Cover with a clean cloth as you work on rolling and cooking each lavash.

Roll. Work with one ball of dough at a time, keeping the remaining portions covered as you go. Set the dough on a floured work surface and lightly dust the top with flour. Flatten it with your hands, then use a rolling pin to roll it out as thinly as possible. You should end up with a thin disc that’s about 8-inches in diameter.

Cook. Heat a large non-stick skillet over medium heat. Carefully place one lavash in the pan and cook for about 30 to 40 seconds (some bubbles should appear and the bottom should have some golden brown spots). Use a spatula to turn the lavash over and allow it to cook on the other side for another 30 to 40 seconds, or until bubbles form and you see golden brown spots.

Cover and repeat. Transfer the cooked lavash to a large tray and cover with a clean towel (this will keep the bread from getting crispy). Repeat with the remaining dough until you have cooked all the lavash. Serve warm or store for later (see storage tips).

Oh my gosh these were too good to be true. A giant DELICIOUS pan of crispy generously topped nachos all to myself for 575 calories. I'M IN.

Personal Pan of Macro-Friendly Nachos with Honey Cilantro Chicken

cheese

tsp 10 g cotija cheese

3.5 oz 100 g shredded honey cilantro instant pot chicken*

100 g fresh quick homemade pico* (or store-bought!)

avocado (40 g)

tbs 30 g homemade cilantro lime

tbs 30 g diced fresh mango

extra cilantro!

salsa verde

½ a large white onion

tbs honey

tbs liquid smoke

garlic

tsp chili powder

1.5 tsp kosher salt

oregano

tsp cumin

paprika

chicken breasts

ranch dressing mix

fat free milk (Fairlife has lowest carbs)

jalapeno seeded

lime

cilantro

Mix together everything but the chicken.

Combine sauce and chicken in instant pot. Close and set to manual for 12 minutes.   I let the steam release for a while and open it… not that careful about when and it’s always fine!

Top 12 lavash recipes from across the web

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Polo Ba Tahdig (Persian Rice With B...

Easy Lavash Bread Recipe

Naan-o Paneer-o Sabzi (Bread, Feta ...

Dooymaaj Salad

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Lavash

Sabzi Polo (Persian Herbed Rice)

Shawarma

Лаваш без глутен

Lavash Bread

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Make-Ahead Egg, Spinach and Feta Wr...

Top 12 lavash recipes from across the web

The most viewed lavash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Polo Ba Tahdig (Persian Rice With B...

Easy Lavash Bread Recipe

Naan-o Paneer-o Sabzi (Bread, Feta ...

Dooymaaj Salad

Garlic lavash

Lavash

Sabzi Polo (Persian Herbed Rice)

Shawarma

Лаваш без глутен

Lavash Bread

Personal Pan of Macro-Friendly Nach...

Make-Ahead Egg, Spinach and Feta Wr...

The most viewed lavash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine