Today, I’m thinking about Iran.

But before some of you run for the hills, assuming that this post is political, it’s not.

Let’s back up.

As I sit here juggling both my full-time job, my passion project of The Bauernhaus, and the rest of my everyday responsibilities, I feel the same stresses that most people do. Especially lately in the workplace. Deadlines, endless tasks, conversations with condescending colleagues (who definitely deserve the “WTF?!” I just muttered to myself while muted on Microsoft Teams). And the meetings… oh, the meetings, and more meetings to talk about the meetings. All of which, could have been an goddamn email.

I get annoyed. I complain. I stew, and overthink.

But then, somewhere between pouring my second glass of wine and turning on a serial killer documentary to calm my nerves, I realize, is this even important?

I begin to reflect about the current state of the world: division, war, death, destruction… words that are not synonymous with happiness, joy or peace.

“Wow, I’m stupid”, I think to myself.

It’s not to say that we all don’t deserve the right to feel disappointment, frustration, and irritation, but it certainly puts it into perspective when compared to the lives of innocent people ending before their time, or living in utter fear for their future.

It feels especially meaningful to share this recipe today, as it coincides with Eid al-Fitr (the end of Ramadan) a time when friends and families gather to share meals and give gifts in celebration after spending weeks fasting and giving up daily luxuries. Might sound familiar, as this is nearly identical to the period of Lent leading into Easter, or even more ironic, Passover, a celebration of how oppressed people finally gain their freedom. Different traditions, different names, but the same human instinct to pause, reflect, and come together.

But this year, I can’t help but wonder how that celebration feels for many in Iran and it’s neighbouring countries, where joy and uncertainty may be sitting side by side at the table.

So, today I’m choosing to think back to December, when work took me to Dubai for the very first time. It was a wild mix of business and exploration in a city that pulses with diversity. I was surrounded by people from Iran, Saudi Arabia, and all over the Middle East, walking alongside Australians, Europeans and North Americans, all sharing the same tables and passing around dishes that were the results of centuries of trade routes and cultural exchange.

The beginning of the trip began in Ras Al Khaimah, about an hour north of Dubai. The food was as rich as the culture, in an area surrounded by dessert and literal camel sanctuaries. My love for saffron and warm spices, pistachios, herbal teas and freshly picked dates were so easily available and woven into every meal.

Standing barefoot on the beaches of Ras Al Khaimah in December, the warm sun on my skin, looking out across the Strait of Hormuz toward Iran, it felt impossibly close. Now it feels eerily distant.

So that’s where today’s recipe takes root. A Persian inspired cardamom and saffron banana bread, based on a delicious custard desert I had at a Iranian restaurant in RAK.

It’s not traditional, as I’m certain no bakers in ancient Middle East were baking banana bread (since bananas were still minding their own business in Southeast Asia at the time). But cooking has always been a little bit of cultural borrowing and a little bit of improv.

This loaf is soft, moist, and keeps for a week, unrefrigerated. Enjoy the hint of saffron and cardamom, with a tasty cherry liqueur, rose and pistachio glaze on top. If you don’t have saffron, you can simply leave it out, or substitute turmeric instead.

Cardamom & Saffron Banana Bread

Prep:

Preheat oven to 160°C Fan
For your loaf pan, grease with butter, then dust flour on top of the butter, tapping out the excess
Or line your loaf pan with parchment paper for easy removal

Ingredients:

For the Batter

2 ripe bananas, mashed
2 eggs, room temperature
80 g sugar (1/3 cup)
80 ml neutral oil (1/3 cup)
2 tablespoons Greek yogurt, sour cream, or Schmand
1 tablespoon honey
190 g flour (1½ cups)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cardamom
Pinch of salt
2 tablespoons warm milk
1–2 teaspoons Rose water or Kirschwasser
Small pinch saffron (optional, steeped in the warm milk for 5 minutes)
2 to 3 cardamom pods (optional, steeped in the warm milk with saffron, if using)

Instructions:

1. Prepare the Wet Ingredients

In a large bowl:

Mash bananas until smooth.
Whisk in eggs, sugar, oil, yogurt (or Schmand), and honey.
Stir in the warm milk (with saffron and cardamom if using) and Rose water or Kirschwasser.

Mix until fully combined and smooth.

2. Mix the Dry Ingredients

In a separate bowl, whisk together:

Flour
Baking powder
Baking soda
Cardamom
Salt

3. Combine

Gently fold dry ingredients into the wet mixture.
Do not over mix. Stop when no dry flour remains.

The batter should be thick but still pourable.

4. Bake

Pour into prepared cast iron loaf pan.
Smooth the top.
Bake at 160°C for 45–55 minutes.

Check at 40 minutes.

If the top browns too quickly, loosely tent with foil.

Let cool in the pan for at least 20–30 minutes before removing.

Rose water or Kirschwasser Glaze

Ingredients:

30g Powdered sugar (1/4 cup)
1–2 teaspoons Rose water or Kirschwasser
Small splash of milk
Optional: tiny pinch saffron for color

Directions:

Whisk until thick but pourable.
It should ribbon slowly from a spoon.

Drizzle over completely cooled bread.

Optional Add-ons

Sprinkle lightly with:

Finely chopped pistachios
Crushed dried rose petals
Tiny pinch flaky sea salt
A few strands of saffron

Conflict vs. Comfort: Persian Inspired Cardamom & Saffron Banana Bread