Other savoury dishes
Kalaneh
کلانه
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Provincial
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- thin dough 150 g
- pichak wild allium 150 g
- local scallions 150 g
- butter dairy 60 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Method
Clean, chop, or otherwise prepare thin dough, pichak wild allium, local scallions, butter as required.
Lightly sauté onion, garlic, or spices if they are part of the recipe.
Add the main ingredients and cook using the listed method: cook on a saj.
Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.
Rest briefly and serve with the traditional accompaniments.
Cook's notes
Roll the dough very thin and use a fully heated saj. Brush butter or clarified fat onto the hot bread after cooking so the aroma stays fresh.
Background
Kalaneh is a signature Kurdish food, especially associated with the season when wild greens emerge. Saj cooking and seasonal herbs connect it closely with rural and mountain life in Kurdistan.
Nutrition
| Energy | 385 kcal |
|---|---|
| Protein | 18 g |
| Fat | 17 g |
| Carbohydrate | 40 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0161 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods