Persian Saffron Sweet Bread (Nan-e Gisu)
Indulge in the tradition of Yalda Night with this saffron sweet bread, known as nan-e gisu (or nan-e shirmal). I usually make this bread for the celebration of the winter solstice—a time when ancient Persian customs illuminate the triumph of light over darkness, accompanied by family gatherings, festive feasts, and the recitation of poetry.
While I didn't grow up with this tradition, my husband and his family warmly embraced and included me in the celebration. I am slowly learning the art of cooking authentic Persian cuisine from my mother-in-law as well as how to speak farsi. The sofreh table fabric underneath the bread in these pictures is from my wedding.
Baking Tip: For the glaze, dissolve crushed saffron in a tablespoon of water. Combine the mix with an egg yolk to achieve a beautiful golden color on the final bake.
Ingredients:
12 g (1 tbsp) yeast
60 ml (1/4 cup) warm water
3 eggs
300 g (1 1/2 cups) white sugar
30 g (1 1/2 tbsp) honey
10 g (2 tsp) ground mahlab
(Substitute for mahlab: 1 tsp almond extract + 1 tsp ground cardamom)
300 ml (1 cup) whole milk
240 ml (1 cup) vegetable oil
660 g (5 1/2 cups) flour
10 g (2 tsp) baking powder
Eggwash & Finishing Touch:
1 egg yolk
1/4 tsp ground saffron
1 tbsp water
2 tbsp white or black sesame seeds
Directions:
In a small bowl, dissolve yeast, 1/4 cup of water, and a pinch of sugar; set aside for 5-10 minutes.
In a stand mixer bowl, combine yeast mixture, eggs, oil, honey, sugar, and mahlab (or mahlab substitutions); whisk until smooth. Slowly incorporate flour and baking powder into this mix for 10-15 minutes, using either a dough attachment or a wooden spoon.
In the refrigerator, allow the dough to rest overnight in a large, oiled bowl, covered with a towel or clingfilm.
The next morning, uncover the bowl and let sit on counter for 30 minutes.
Flour a surface and divide the dough into 2 parts (this mixture will yield 2 loaves). Working with one dough at a time, divide it into 3 equal parts. Roll each of these into ropes about 10-12 inches in length. Transfer the 3 ropes to a baking tray lined with parchment paper and loosely plait into a braid. Repeat the process for the remainder of the dough for your second loaf.
Let these two loaves prove in a warm place for an hour. Preheat your oven to 350°F (180°C).
Combine 1 tbsp of water with 1/4 tsp of ground saffron. Mix with a fork until dissolved. Add 1 egg yolk to this mixture and combine. Brush this mixture onto your loaves. Sprinkle with sesame seeds.
Bake your loaves one at a time for 35-45 minutes. (If you insert a toothpick into your loaf, it should come out clean.) Transfer to a wire rack to cool. Enjoy your saffron sweet bread! If you don’t want to use your second loaf, I would recommend saving it for later. Once your loaves are fully cooled, cut into 1-inch wide slices, put into Ziploc storage bags, and place in the freezer for later use.
“In the oven of life, let patience be your yeast, love your sweetener, and faith your rising agent; bake with joy, and savor the delicious masterpiece of your journey.”