Iran (IMNA) – The registration recognizes a long-standing culinary tradition that combines local food practices with religious beliefs, remembrance of deceased family members and community solidarity.
According to Fariba Kahani, an official responsible for intangible heritage registration at the South Khorasan Department of Cultural Heritage, Tourism and Handicrafts, Nan-e Roghan-Jushi is traditionally prepared on the 14th day of Sha’ban, the eighth month of the Islamic lunar calendar, as part of the local observance known as Barat.
Under this custom, families who have lost a loved one during the preceding year prepare the bread as an act of charity in memory of the deceased. The freshly made bread is then distributed among relatives, friends and neighbors, reinforcing social ties and the tradition of sharing food within the community.
The preparation of Nan-e Roghan-Jushi involves combining flour, water, turmeric, aromatic ingredients such as coriander seeds, and sourdough. The dough is left to rest for approximately 90 minutes to two hours before being divided into small portions, flattened and fried in hot oil.
Beyond its culinary significance, the tradition represents an important part of the province’s cultural and social heritage. Its preparation brings together religious observance, charitable giving and family participation, while preserving knowledge of traditional cooking methods.
The skill has historically been transmitted from mothers to daughters, with women playing a central role in maintaining and passing down the practice across generations.
The inscription highlights the importance of safeguarding traditional food preparation techniques as part of Iran’s living cultural heritage, particularly customs that preserve collective memory, strengthen family relationships and encourage solidarity among local communities.
The registration also draws attention to the regional variations of the bread. According to Kahani, it has historically been known as Chalpaki in Birjand, while the names Taavei and Sirooki are used in Qaenat and Bashruyeh, respectively, reflecting differences in local naming and preparation practices.
After frying, the bread is traditionally removed from the oil once both sides are cooked. It is commonly served with sugar, although some people prefer to eat it without any sweetener.
The cultural significance of Nan-e Roghan-Jushi is closely connected to the Barat observance, which has a long history in South Khorasan. The distribution of traditional foods and charitable offerings during this occasion is part of a broader local custom of remembering the deceased and sharing food with others. The Barat observance itself was previously registered as a national intangible cultural heritage element in 2012.
The decision to register the bread-making skill was based on its anthropological value, religious significance and continued practice among local communities, according to the provincial heritage official. Its preservation also highlights the role of women and intergenerational knowledge in maintaining the region’s traditional food culture.
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