Sprouted Wheat Flour, Date + Walnut Pie

Komaj-e Sen-e Kermani

Preparation info
  • Makes

    1 x 9 in

    -diamter pie
    • Difficulty


    • Ready in

      3 hr

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets

By Najmieh Batmanglij

Published 2020

  • About

We tasted this delicious pie at a local bakery in Kerman. They make it in a pie dish in professional kitchens, but at home komaj is traditionally made in a komajdun, a copper pot with a lid, which is where the pie’s name in Persian comes from. The pie is placed in the pot with coals heaped on the lid, and cooked over low heat on the stovetop for an hour (a type of ancient oven). I’ve used a sheet pan, instead of the round copper tray they use in parts of Kerman. This is an anc