Pakareh

Ingredients

Quantities below make about 8 pieces (Estimated)

• flour gluten 500 g
• dough 120 g
• local filling ingredients 120 g

Quantities and nutrition on this page are estimates unless the source gives measured values.

Method

1. Combine the flour and dry ingredients; gradually add the listed liquid until a dough forms.

2. Knead until reasonably smooth and elastic.

3. Cover and rest the dough briefly.

4. Divide the dough, add the filling, and shape the pieces.

5. Fry until golden on both sides, then drain excess oil.

6. Cool on a clean cloth or rack and serve fresh.

Cook's notes

Keep the frying oil at a steady medium temperature; cool oil makes the bread greasy, while overly hot oil darkens the outside before the center cooks. Drain on a rack after frying.

Background

This item is associated with Hormozgan and the Persian Gulf islands, where seafood, dates, spices, thin breads, and long-standing Indian Ocean trade influences are prominent.

Nutrition

Diet

• Vegetarian
• Vegan — Depends on the version
• Lactose free — Depends on the version
• No walnut, almond or pistachio — Depends on the version

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: IR0338 · Evidence: B (Officially supported)

Open the source page https://visitiran.ir/en/province/hormozgan-province