Kalaneh (کلانه) is a traditional Iranian stuffed flatbread, particularly typical of the Iranian Kurdistan region and Kermanshah province in western Iran.
It is a thin bread made from unleavened dough, usually filled with various types of fillings and baked on a hot metal griddle or pan. Kalaneh is especially popular in spring when fresh herbs are readily available.
Kalaneh has been a traditional dish of Kurdish families for generations. Thanks to its simple recipe and the availability of ingredients, kalaneh represents an important part of the cuisine in Iranian Kurdistan. The base of kalaneh is a simple unleavened dough made from flour, water, and salt. The dough is rolled out into very thin flatbreads, which are then filled with various types of fillings.
Typical fillings include fresh spring herbs, curd or fresh cheese, meat, or mushrooms. After being filled, the flatbreads are folded and carefully sealed at the edges. The filled kalaneh is baked on a hot metal griddle or pan without oil, or with only a minimal amount of fat. Once baked, kalaneh is often brushed with melted butter or ghee, which enhances its flavor and aroma.
Kalaneh is traditionally eaten freshly baked and still warm, when it tastes its best. It is sometimes served with yogurt or yogurt-based sauces, which can be flavored with garlic, herbs, or spices. The traditional Iranian yogurt drink, doogh, is also a popular accompaniment.
I tried kalaneh at a specialized Kurdish bistro in Esfahan. One portion of the flatbread filled with meat, herbs, and vegetables cost 2,500,000 IRR (2.80 EUR).
Bon appétit!
