Ingredients
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4
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1/3
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2
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Directions
Honey and Cream – Iranian Breakfast,In early 2008 we spent a few days in the northwest Iranian city of Tabriz. We wanted to go to Tehran but all the roads were closed by snow so instead we got to know Tabriz. One of our favourite routines became going for breakfast at tiny restaurants that served honey, freshly drained from the honeycomb, along with a thick, spreadable cream and warm bread for breakfast. So simple yet so delicious. The bread should be like a plain naan bread and you can serve this with either sugary tea (no milk for Iranian style) or plain hot milk. A lighter version of this is yogurt with honey mixed in. Iranians also like honey and butter together on bread. Honey and just about anything is good!,While I was working in Afghanistan from 2008-2013 the locals had this for breakfast. I went searching here in the states for the type of thick, spreadable cream they had. It came in a carton and you squeezed it out. The closest thing so far Ive found is Vermont Creamery Creme Fraiche, but that is a bit tangy compared to what I had in Afghanistan. Its also very difficult to find a bread as good as they had there. Stonefire Naan is similar. Rounding up those items and attempting to recreate that breakfast was fun though. Thanks for the recipe.,I can’t vouch for how the naan bread goes with it, but clotted and cream and honey are simply delicious together. Especially when you make it with: 1 – Clotted cream made from the milk of either Jersey or Guernsey cows due to their high butterfat content (as well as the A2 protein which is more easily digestible by most people), and 2 – Raw honey since it retains most of its mineral, vitamins, and enzymes. Most supermarket-bought honey has been adulterated and is more akin to liquid sugar.
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Steps
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1
Done
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Put the Cream in a Small Bowl to One Side and the Honey on the Other Side of the Bowl. |
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2
Done
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Lightly Warm Your Bread. |
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3
Done
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Mix the Cream and Honey Together and Spread on Your Bread. |
