Cody Ma, co-owner of Azizam, emphasizes the importance of authentic Iranian bread, saying, "We really wanted to highlight bread from Iran outside of lavash, which is why we make both barbari and cloud-like shirmal." This shows their desire to showcase diverse Iranian baking traditions beyond common stereotypes, particularly in an American context.
The technique involved in making Azizam's shirmal elevates its texture, as Kendra Vaculin illustrates: "Saffron and a pinch of turmeric add vibrant color and a subtly sweet, honey-like scent... the exterior gets some aesthetic love as well." This suggests a refined approach to baking that values both taste and presentation.
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