How to make Nan-e Khamei

Why cooks start here

Nan-e Khamei is cooked the way cream puffs cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Nan-e Khamei, a beloved Persian treat, is the home-cooked cousin to the more formal cream puffs found in patisseries. This version reflects the way a Persian family cook brings it to the table, where the generous use of butter and hand-judged salt are key. While the origins of this dish are humble, it is often enjoyed during intimate gatherings, where the focus is on sharing simple, delightful pleasures. The golden exterior gives way to a cloud-like interior, filled with softly whipped cream perfumed with vanilla. Each bite is a harmonious blend of buttery richness and airy lightness, making it a cherished indulgence. Best enjoyed fresh, these pastries offer a comforting taste of Persian home cooking traditions.