Acorn Pan Bread

Women of the nomadic tribal Bakhtiari region cook this dark brown, delicious, and mineral-rich bread (a little of it goes a long way—you don’t need to eat much). It’s one of the oldest breads known to us. The acorns are gathered at the end of autumn. The green outer shell is removed, the brown shell broken, and the inner heart allowed to dry. The dried hearts are then ground into flour, and sometimes mixed with a little wheat flour to make the bread. The Bakhtiaris call this bread kalagy