I had a particularly wonderful breakfast at a modest café where the owner, who was very old but still swiftly shuttling between his stove and tables, brought me a warm loaf of nan-e barbari, a seeded loaf similar to Turkish pide, from a neighboring bakery, along with a plate of fresh feta-like cheese and tea. I was the only woman there that morning; the rest of the clients were as old as the café owner, and they were all sipping their tea through sugar cubes, as is done throughout Iran, and wrapping their cheese with folds of that delicious bread. 

Iran: The Land of Bread and Spice | SAVEUR Saturday, September 7, 2013 @ 2:52pm