Noon Barbari (Persian Bread) & Nazkhatun (Eggplant dip)


NazkhatunI have been meaning to make this bread and this dip for sometime now. In March I had visited my parents in Kuwait and we ate nazkhatun at a Persian restaurant. It was delicious and an instant hit on our table. It does need a special ingredient – pomegranate molasses which adds this amazing flavor to the dip and make it unique. The dip has this tart flavor from the molasses and the freshness from mint – all this complimented with the smokiness of eggplant (which comes from grilling the eggplant) makes one dynamic combination of flavors. Although I didn’t but you can also add some pomegranate seeds in the dip for sudden bursts of flavor.

The bread – noon barbari  is a lot like naan, the Indian bread you mostly  get at the restaurants….and I am pretty sure that the word  noon is connected with naan somewhere…

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