Komach sehen (spiced date pie) recipe
Food, understandably, plays such a central part of the month of Ramadan. This recipe, from the province of Kerman in Iran, celebrates the use of fruits, which are enjoyed to replenish sugars and are high in energy, as well as spices for the soothing qualities. Turmeric, fennel seeds and nigella seeds add fragrance to this date pie. You could also add cinnamon, cardamom powder and nutmeg.
You will need a 22–25cm (9–10inch) flan dish.
Tip: you can replace the sprouted wheat with plain (all-purpose) flour, but the dish will be called just komach.
Ingredients
- 150 g sprouted wheat flour
- 250 g plain (all-purpose) flour
- 175 g pitted dates
- 220 g oil or ghee or melted butter
- 125 ml water
- 1 tbsp yogurt
- 1 tsp yeast
- 1 tsp turmeric
- 1 tsp fennel seeds
- 1 tsp nigella seeds
- 1 tbsp crushed walnuts, optional
- 5.3 oz sprouted wheat flour
- 8.8 oz plain (all-purpose) flour
- 6.2 oz pitted dates
- 7.8 oz oil or ghee or melted butter
- 4.4 fl oz water
- 1 tbsp yogurt
- 1 tsp yeast
- 1 tsp turmeric
- 1 tsp fennel seeds
- 1 tsp nigella seeds
- 1 tbsp crushed walnuts, optional
- 5.3 oz sprouted wheat flour
- 8.8 oz plain (all-purpose) flour
- 6.2 oz pitted dates
- 7.8 oz oil or ghee or melted butter
- 0.5 cup water
- 1 tbsp yogurt
- 1 tsp yeast
- 1 tsp turmeric
- 1 tsp fennel seeds
- 1 tsp nigella seeds
- 1 tbsp crushed walnuts, optional
Details
- Cuisine: Iranian
- Recipe Type: Pie
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 6
Step-by-step
- In a pan, warm the oil with turmeric, nigella seeds and fennel seeds, then set aside to cool.
- Mix the flour, yeast, yogurt and infused oil together. Add your water gradually to bring the dough together. If the dough is dry, add more water.
- Knead for 5 minutes or until the dough is no longer sticky. Cover it and rest for half an hour.
- Split the dough into two balls and roll it slightly bigger than your flan dish.
- Oil your pie dish and place one layer inside it. Top it with the pitted dates and walnuts, leaving about 0.5cm (0.1inch) around the outside. Sprinkle the cardamom, cinnamon and nutmeg powder (if using) on top.
- Place the second layer of the rolled dough on top and push the edges to close the pie.
- Brush the top with oil or ghee and cut it into diamond shapes. Bake at 180°C/350°F/gas mark4 for 30 minutes or until golden brown.
This recipe is by Marwa Alkhalaf of Nutshell Covent Garden. For your Irani fix, order Nutshell at Home here or make a booking for when they reopen in May.
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