Persian Breakfast Spread
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From yourstrulyani
A Persian breakfast spread is all about balance and beauty: crisp herbs, briny cheese, sweet halva, and warm flatbread, all stored fresh and ready in a Frigidaire® 4-Door French Door Refrigerator. It’s a no-cook meal that feels generous and grounding, whether you’re sharing with friends or easing into the day solo. Just add strong tea and a stick of nabat for a little saffron sweetness.
- Recipe Card
Recipe Card
ingredients
- Sangak bread (or lavash or any flatbread), warmed if desired
- Feta cheese (or other brined cheese), sliced
- Halva (tahini-based, sliceable)
- Walnuts, raw or lightly toasted
- Fresh herbs – mint, tarragon, basil
- Radishes, quartered
- Persian cucumbers, halved
- Cherry tomatoes (or sliced tomatoes)
- Boiled eggs
- Persian tea (strong black tea)
- Nabat (saffron-infused crystallized sugar)
Method
Step 1
Rinse and dry the herbs, radishes, cucumbers, and tomatoes. Quarter the radishes, halve the cucumbers, and slice larger tomatoes if using.
Step 2
Cut the cheese and halva into small, shareable pieces.
Step 3
Arrange the herbs, vegetables, cheese, halva, walnuts, and boiled eggs on a large tray or serving board.
Step 4
Gently heat the sangak or lavash, then tear or cut into pieces for serving.
Step 5
Brew strong Persian black tea and serve with a stick of nabat for sweetness.
Step 6
Layer and pair however you like; feta with herbs and cucumber in one bite, halva and walnut in another. The spread is meant for grazing and savoring.