📝 About This Recipe
Rot is a beloved Afghan sweet bread, traditionally served during celebrations, engagements, or as a sophisticated accompaniment to afternoon tea. This dense, cake-like bread is infused with the aromatic warmth of ground cardamom and topped with a striking contrast of crunchy nigella and sesame seeds. Its unique texture—somewhere between a soft brioche and a firm pound cake—makes it an unforgettable staple of Afghan hospitality.
🥗 Ingredients
Dry Ingredients
- 4 cups All-purpose flour (sifted)
- 1 1/2 cups Granulated sugar
- 2 tablespoons Baking powder
- 1 1/2 tablespoons Ground cardamom (freshly ground for best aroma)
- 1/4 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter (melted and slightly cooled)
- 1 cup Whole milk (lukewarm)
- 2 pieces Large eggs (at room temperature)
- 1 tablespoon Rose water (optional, for floral notes)
Topping and Glaze
- 1 piece Egg yolk (for egg wash)
- 1 tablespoon Milk (to mix with egg yolk)
- 1 tablespoon Nigella seeds (Siyah Dana)
- 1 tablespoon White sesame seeds
- 1 tablespoon Slivered pistachios (optional garnish)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Grease a 12-inch round baking pan or a standard 9x13 inch rectangular pan with butter or parchment paper.
-
2
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, ground cardamom, and salt until perfectly combined.
-
3
In a separate medium bowl, whisk the 2 eggs lightly. Gradually stir in the melted butter, lukewarm milk, and rose water.
-
4
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a sturdy spatula or your hands, mix until a thick, sticky dough forms.
-
5
Knead the dough gently for about 2-3 minutes inside the bowl. It should be much thicker than cake batter but softer than traditional bread dough.
-
6
Transfer the dough into the prepared baking pan. Use damp fingers or a spatula to press it down evenly until it is about 1 inch thick.
-
7
In a small bowl, whisk the egg yolk with 1 tablespoon of milk. Brush this glaze generously over the entire surface of the dough for a golden finish.
-
8
Using the tines of a fork, create a decorative pattern on the surface. Traditional patterns include a cross-hatch design or concentric circles of small holes.
-
9
Sprinkle the nigella seeds and sesame seeds evenly over the top. If using pistachios, add them now, pressing slightly so they adhere.
-
10
Place the pan on the middle rack of the oven and bake for 35-40 minutes. The top should be a deep golden brown and a toothpick inserted into the center should come out clean.
-
11
For an extra shiny crust, you can turn on the broiler for the last 1-2 minutes, but watch it very closely to prevent burning.
-
12
Remove from the oven and let the Rot cool in the pan for at least 15 minutes before transferring to a wire rack. This allows the crumb to set properly.
-
13
Slice into diamonds or squares and serve warm or at room temperature.
💡 Chef's Tips
For the best flavor, use freshly ground cardamom pods rather than pre-ground powder; the difference in aroma is staggering. Do not over-knead the dough; you want to mix just until combined to ensure the bread remains tender rather than tough. If the dough is too sticky to handle, lightly oil your hands with vegetable oil instead of adding more flour. Ensure your baking powder is fresh, as this bread relies heavily on it for its specific dense-yet-lifted texture. Store leftovers in an airtight container for up to 3 days; it actually tastes even better the next day as the cardamom flavors deepen.
🍽️ Serving Suggestions
Serve alongside a steaming pot of Afghan green tea (Chai-e-Sabz) infused with cardamom. Pair with a side of fresh paneer (Afghan style cheese) and grapes for a traditional breakfast. Enjoy as a dessert with a dollop of thick cream or Qaymaq. Lightly toast leftovers and spread with a bit of honey or apricot preserves. Offer it as a welcoming snack to guests alongside a bowl of dried fruits and nuts.