Shirmal

Shirmal

Nowruz, meaning “new day” in Persian, is the Persian New Year—a 13-day celebration that begins around March 21st (this year, on March 20th), coinciding with the spring equinox. It symbolizes renewal, rebirth, and harmony with nature, marking the arrival of spring with traditions that evoke joy and fresh beginnings.

From Bon Appétit, we have a recipe for Shirmal, a fluffy, sweet bread that works well with both sweet and savory accompaniments. Rich and fragrant, Shirmal is a leavened bread that originated in Persia, but is also popular in parts of India and Pakistan. The use of saffron and turmeric imparts a beautiful golden hue and subtle aromatic notes, while its milk base creates a soft, pillowy texture. The sesame seeds sprinkled on top provide a delightful textural contrast and nutty flavor. This Shirmal promises to be a flavorful and visually appealing addition to any meal; the proportions below will result in four small loaves.

  1. Whisk ¼ cup whole milk, 3 Tbsp. (23 g) all-purpose flour, and ¼ cup water in a small saucepan to combine. Place over medium heat and cook, whisking constantly, until thickened, 1–2 minutes (the mixture, known as a “tangzhong,” will continue to thicken as it cools). Transfer to a small bowl and let cool.
  2. Heat 1 tsp. granulated sugar and remaining ½ cup whole milk in a clean small saucepan over medium, swirling to dissolve sugar, until milk is just beginning to bubble at the edges of the pan, about 1 minute. Remove from heat and add ¼ tsp. saffron threads, crushing between your fingers as you add. Let sit for 2 minutes, then stir in 1½ tsp. instant yeast and 2 tsp. granulated sugar.
  3. Whisk 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ¼ tsp. ground turmeric, 5 Tbsp. (63 g) granulated sugar, and remaining 2 ¾ cups (344 g) all-purpose flour in the bowl of a stand mixer, then attach to a mixer fitted with the dough hook. Add 1 large egg, tangzhong, and yeast mixture and mix on medium-low speed until a dough forms. Add 4 Tbsp. unsalted butter, cut into pieces, room temperature, a piece at a time, mixing after each addition until incorporated before adding more. Increase speed to medium and knead dough 15 minutes (it should be smooth and soft). Remove bowl from mixer and cover tightly with plastic wrap; let dough sit until slightly risen, about 30 minutes (it can sit up to 1 hour).
  4. Divide dough into 4 pieces and form into smooth balls. Place on a parchment-lined baking sheet and flatten into 5"-diameter disks. Using a bench scraper, firmly press down on dough to create evenly spaced lines in one direction and then the other to make a grid pattern (do not use a knife or press so hard you split the dough). Cover with plastic wrap; let dough sit until slightly risen, about 1 hour (it can sit up to 1½ hours).
  5. Place a rack in the top third of the oven; preheat to 375°F. Whisk 1 large egg yolk, remaining 1 large pinch of saffron threads, crushing between your fingers as you add, remaining 1 tsp. granulated sugar, and 1 tsp. warm water in a small bowl until smooth. Lightly brush the tops of each loaf with egg wash, then sprinkle with black and white sesame seeds. Bake shirmal until puffed and golden brown, 15–17 minutes. Transfer to wire racks and let cool before serving.