Turmeric, Cumin + Date Buns

Name: Turmeric, Cumin + Date Buns (Nan-e Komaj-e Mahan)
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: Makes 12 buns
Cuisine: Iranian
Ingredients: ¾ cup/150 g sugar; 1 egg yolk, lightly beaten with 1 teaspoon milk and 1 teaspoon rose water; 2 teaspoons ground turmeric; 4 tablespoons oil or butter; 1 egg; ¼ cup/60 ml oil or ghee; 1 tablespoon poppy or sesame seeds; 2 teaspoons ground cumin; 20 Medjool dates, any remaining hard stalk parts removed, pitted and chopped; 1⅓ cups/320 ml warm water (100°F/38°C); 2 tablespoons cumin seeds; 1 teaspoon fine sea salt; 5½ to 6 cups/660 g to 720 g unbleached all-purpose flour and ¼ cup/30 g for dusting; 1 envelope or 2¼ teaspoons/7 g active dry yeast

Nan-e Komaj-e Mahan

Preparation info

Makes
12
buns

Difficulty
Easy
Ready in
3 hr

Appears in

Cooking in Iran

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.

Ingredients

dough

1 envelope or 2¼ teaspoons/7 g active dry yeast
1⅓

Asia
Iran
Tabriz
Bread
Vegetarian

Method

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.
Sift together 5½ cups/660<