Turmeric, Cumin + Date Buns

Nan-e Komaj-e Mahan

Preparation info
  • Makes


    • Difficulty


    • Ready in

      3 hr

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets

By Najmieh Batmanglij

Published 2020

  • About

All over Iran, there are variations on a type of bun or bread called komaj, that all use either saffron or turmeric and a mixture of their locally abundant seeds and spices. In Tabriz they add ginger and yogurt to the dough, and saffron, yogurt, and sugar to the egg wash, and call it ishly kuleh nan.



  • 1 envelope or teaspoons/7 g active dry yeast
  • 1⅓


  1. For the dough: In bowl of an electric mixer, dissolve the yeast in the water, add the sugar, cover and allow to rest for 10 minutes undisturbed. Add 3 tablespoons oil and the egg, and mix until creamy.
  2. Sift together 5½ cups/660<