Big bunches of fresh herbs (parsley, coriander, dill, chives) chop very fine. Beaten eggs whisk with flour, baking powder, turmeric, salt and pepper. Herbs fold in. Optional: walnuts, barberries and a small amount of saffron. The mix pours into a hot oiled pan; cooks gently 5 minutes; flips (or finishes in the oven). Cut into squares; served at room temperature or chilled.
Dried sliced Persian shallots (sold at Iranian shops, looks like small papery brown discs) cover with cold water and rehydrate overnight (8-12 hours). Drained and patted dry; chopped fine. Strained thick yogurt whisks in a bowl; the chopped rehydrated shallots fold in; a pinch of salt and a small splash of cold water adjust the consistency. Rests for 1 hour for flavours to integrate. Served with a drizzle of olive oil.
A medium-hydration yeasted dough (about 65% hydration) of bread flour, yeast, salt, water and a small amount of oil rises for 1 hour. Divides into 2; each piece shapes into a long oval (about 35 cm x 15 cm) and proofs for 30 minutes. The roomal glaze cooks separately: flour-and-water-and-baking-soda whisks and brings to a boil, it sets into a glossy paste. Each loaf gets brushed all over with the warm glaze; deep parallel ridges press in with fingertips (4-5 ridges per loaf running lengthwise); sprinkled with sesame and nigella seeds. Slides onto a hot stone (or upside-down baking tray) preheated to maximum; bakes for 12-15 minutes until deep gold.
Tomato and cucumber are deseeded and diced into 5 mm cubes. Onion (preferably purple/red) dices to match. Lime juice, olive oil, dried mint, salt and pepper dress; the salad rests for 10 minutes for the flavours to mingle. Doesn't keep, the cucumbers weep within an hour.