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Asal-o-khameh
Asal-o-khameh (عسل و خامه): Persian clotted cream and honey on warm flatbread
On Friday mornings in Tehran and Isfahan, families queue at the bakery for hot barbari or sangak, then come home to a treat: thick clotted cream, called khameh or sarshir, drizzled with honey and scooped up with the warm bread, alongside glasses of black tea. The mistake is serving it with cold bread; the warmth is what softens the cream into the honey. Honey is not suitable for babies under one. Chef's tip: let the cream sit out for 10 minutes and spread it first, then drizzle the honey in a thin stream so you get sweet ribbons rather than a puddle.
- Total time
- 8 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 1 barbari or sangak flatbreador a large naan
- 3 tbsp runny honey
- ⅔ oz walnuts (optional)roughly broken
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Method
0/3 doneStep 1: Warm 1 barbari or sangak flatbread in a hot oven or dry frying pan for 2–3 minutes until soft and fragrant. Tear or cut into pieces.
3 minStep 2: Spread 4 oz clotted cream (sarshir) in a shallow dish and drizzle 3 tbsp runny honey over in ribbons. Scatter with ⅔ oz walnuts if using.
Step 3: Scoop the cream and honey onto the warm bread and eat straight away with black tea.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 27 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does asal-o-khameh take?
- About 8 minutes in total: 5 minutes to prepare and 3 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of runny honey?
- Maple syrup or golden syrup, same amount.
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