Nān Barbari

During childhood visits to the Caspian Sea, we would always spend time with my uncle and aunt, Dāyi Reza and Zan Dāyi Badri. Each morning, we were welcomed by the irresistible aroma of fresh bread from the nearby bakery. Nān barbari was the perfect companion to locally produced butter, creamy feta cheese, and an array of homemade jams, creating the most spectacular breakfast spread.