It is often flavored with cardamom, garnished with poppy seeds and formed into flat disks.

[2] Nan-e berenji dates back 150 years ago during the Qajar period.

Travelers and pilgrims to and from Kermanshah on the Silk Road were looking for specific food which would last longer and also contain nutrients.

In response, locals made sweets with rice, which was the leading food of the travelers.

[3] According to legend, King Jamshid discovered sugar on the Persian new year, Nowruz.