Persian Herb Bread (Nan-e Sabzijat)

In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the surface, cover, and let stand for about 5 minutes, until foamy and activated.

Gently stir the yeast mixture. Add the flour, salt, and black pepper, mixing until a soft, slightly sticky dough forms.

Cover the bowl and place it in a warm, draft-free spot. Let the dough rise until doubled in size.

Grease a 10 × 30 cm rectangular baking tin and lightly dust it with flour.

Gently fold the chopped herbs into the risen dough, being careful not to deflate it. Transfer the dough evenly into the prepared tin.

Using a sharp knife, make a few shallow slashes on the surface. Cover and let rise again for about 30 minutes.

Preheat the oven to 400°F (200°C). Bake for about 35 minutes, until the bread is golden and cooked through.

Remove the bread from the tin and allow it to cool slightly before slicing and serving.