Komaj Sen

A small Iranian whole-wheat loaf filled with dates, walnuts and cinnamon, with cumin in the dough.

Preparation: 30 min · Cooking: 25 min · Total: 2 hr 45 min · 2 servings

Ingredients

• 195 g Whole-wheat flour for dough
• 100 g Soft pitted date paste
• 20 g Chopped walnuts
• 0.25 tsp Ground cinnamon
• 2 g Instant yeast
• 5 g Reserved whole-wheat flour for dusting
• 100 ml Initial warm water
• 1 tsp Ground cumin
• 1 tsp Sugar
• 0.25 tsp Fine salt
• 1 tbsp Vegetable oil
• Additional potable water only if needed; measure actual additions (optional)

Instructions

1. Keep the flour allocation separate

   For one small loaf use 195 g flour in the dough and reserve 5 g for dusting: 200 g total. The filling uses 100 g date paste. For half use 97.5 + 2.5 g flour; fourfold uses 780 + 20 g and makes four base-sized loaves. Use the scaled ingredient list for 1–8 servings; all step quantities describe the 2-serving base. For 1 serving halve every ingredient; for 8 use four times every ingredient. Keep the same food thickness and use more pans or batches, not a deeper vessel. Temperatures and per-batch first-check times do not multiply.

   For half use 97.5 + 2.5 g flour; fourfold uses 780 + 20 g and makes four base-sized loaves.

2. Mix a pliable dough

   Mix dough flour, 2 g instant yeast, 1 tsp sugar, 0.25 tsp salt and 1 tsp cumin. Add 100 ml warm water and 1 tbsp oil. Follow the yeast label for water warmth; add measured extra water a teaspoon at a time only if needed for pliability.

   Follow the yeast label for water warmth; add measured extra water a teaspoon at a time only if needed for pliability.

3. Knead until smooth

   Knead on a clean surface from 8 minutes until the dough is pliable and smooth. Do not add unlisted oil or flour.

   Do not add unlisted oil or flour.

4. Proof under a clean cover

   Cover and let rise from 90 minutes until visibly expanded. Yeast activity and room temperature vary; a timer alone does not prove the dough has risen.

   Yeast activity and room temperature vary; a timer alone does not prove the dough has risen.

   Proof under a clean cover: 5400 seconds

5. Mix the date filling

   Combine 100 g date paste, 20 g chopped walnuts and 0.25 tsp cinnamon into a spreadable filling. Keep it separate from raw flour utensils.

   Keep it separate from raw flour utensils.

6. Fill and seal two dough sheets

   Preheat the conventional oven to 180°C. Use only the reserved 5 g flour to roll two equal sheets. Set the base on a temperature-rated lined tray. Spread filling leaving a clean 1 cm border, then seal with the top sheet and score shallow diamonds.

   Spread filling leaving a clean 1 cm border, then seal with the top sheet and score shallow diamonds.

7. Bake the filled loaf

   Bake at 180°C from 25 minutes until the dough layers are fully baked and the surface golden. Larger quantities use several same-thickness loaves and trays, not one thicker loaf.

   Larger quantities use several same-thickness loaves and trays, not one thicker loaf.

   Bake the filled loaf: 1500 seconds

8. Cool and inspect a cut piece

   Let cool until safe to cut, then inspect a cooled test piece for no gummy or raw dough layers. Continue baking if needed. Never taste raw dough; refrigerate the baked loaf and use within 2 days.

   Never taste raw dough; refrigerate the baked loaf and use within 2 days.

Tips

• Use the scaled ingredient list for 1–8 servings; all step quantities describe the 2-serving base. For 1 serving halve every ingredient; for 8 use four times every ingredient. Keep the same food thickness and use more pans or batches, not a deeper vessel. Temperatures and per-batch first-check times do not multiply.

Common mistakes

• Use clean utensils and separate raw ingredients from ready-to-eat food. Refrigerate perishables at 4°C or colder; discard after more than 2 hours at room temperature, or 1 hour above 32°C.

Substitutions

• Keep the specified ingredients, preparation states and measured quantities; no unmeasured substitution is approved for this master.

Storage

Cover and refrigerate at 4°C or colder; use within 2 days, never beyond ingredient use-by limits. These are selected household limits, not validated shelf life. Cool cooked food promptly in shallow portions and refrigerate within 2 hours, or 1 hour above 32°C.

Reheating

Reheat once until steaming throughout and 74°C in the centre; do not rely on surface warmth.

About this recipe

A small Iranian whole-wheat loaf filled with dates, walnuts and cinnamon, with cumin in the dough.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.