Full Breakdown
The Rise of Diljan: An Afghan Bakery in New York's Culinary Landscape
12/8/2025, 8:21:48 PM
Founders and Concept
Diljan, a new Afghan bakery located on Hicks Street in Brooklyn, is the brainchild of Ali Zaman and Mohamed Ghiasi, two Afghan American restaurateurs. Both in their twenties, Zaman and Ghiasi previously opened Little Flower, a halal coffee shop in Astoria, which gained popularity among local figures, including Mayor-elect Zohran Mamdani. Their latest venture focuses on naan-e panjayi, a traditional Afghan flatbread, aiming to showcase the depth of Afghan cuisine beyond the commonly recognized kabab.
Culinary Innovation
The bakery's culinary direction is led by Ford, who was enlisted to revamp the pastry menu at Little Flower before joining Diljan. Ford's approach to creating naan-e panjayi involved researching Afghan wheat varieties and sourcing stone-ground flours from American mills that mirror those used in Afghanistan. His experimentation with the bread's texture and flavor has been guided by feedback from Zaman, Ghiasi, and their families, ensuring authenticity in every batch.
Ford emphasizes a commitment to traditional Afghan flavors, steering clear of trendy pastry clichés. He aims to distinguish Diljan by offering unique items that reflect Afghan culinary heritage rather than conforming to popular Western bakery standards.
Menu Highlights
Diljan's menu features a variety of innovative offerings, including a puffy, golden naan-e panjayi served with cream-cheese dips inspired by the founders' childhoods. One dip combines beef bacon and scallion, while another incorporates sour-cherry jam. Additionally, the bakery presents pastries like the Saffron Shah, which is filled with a rich pastry cream and shaped to evoke historical emblems, and sheer pira, an Afghan milk fudge flavored with cardamom and orange-blossom water.
Official Statements & Responses
Ford has articulated his vision for Diljan, stating, “We won’t be selling anything that we call a croissant,” highlighting the bakery's focus on authenticity. He further noted the importance of breaking away from the dominance of Italian and French baking traditions in New York, advocating for greater representation of diverse culinary practices.
Criticism & Opposition
While the bakery has received positive attention, some critics argue that the focus on traditional Afghan flavors may not resonate with a broader audience accustomed to more familiar Western pastries. The challenge remains for Diljan to balance authenticity with the evolving tastes of New York's diverse food scene.
What's Next
As Diljan continues to establish itself within New York's competitive bakery landscape, the founders plan to expand their offerings and engage with the local community to promote Afghan cuisine. Their journey reflects a growing trend of immigrant-owned businesses enriching the culinary diversity of the city.
Verbatim Quotes
- “I think people just think Afghan food is, like, kabab, and it’s way more than that,” — Ali Zaman, Co-founder of Diljan
- “There are so many Italian and French bakeries because that’s the standard, but I think there should be more people being immersed in this kind of baking.” — Ford, Head Baker at Diljan
- “It has to be deeper,” — Ford, on the need for unique Afghan flavors in pastries.
