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Posted by on Dec 10, 2013 in Persian پارسی, Food, Recipes, Kotlet کتلت - Kuku کوکو- Kufteh کوفته | 0 comments

Khahgineh (Sweet Omelet)

Khahgineh (Sweet Omelet)

It never ceases to amaze me how just a few simple ingredients can turn the ordinary into the extraordinary. Khahgineh, with a bit of cardamom and chopped walnuts, is probably the most scrumptious 5-minute meals I’ve ever enjoyed.

wed.From what I gather, back in the old days, Iranians prepared this sweet omelet for newlyweds, the morning after the wedding night to help recover their bodies from a night of  <ahem> intimate physical activity. I had mine this morning before hitting the gym, for a rather different style of physical exertion.

Ingredients (serves 1-2):

  • 2 eggs
  • 1 date, sliced
  • 1 walnut, shelled & chopped
  • 1/3 cup of water
  • 1/4 tsp ground cardamom
  • 2-3 tsp honey
  •  butter
  • pinch of salt

Optional Fixins:

  • pinch of saffron

Time~ 8 min


  1. Syrup or Shahd: In a small pot mix hot water with honey, ground cardamom and saffron if you have. Boil for 5 minutes.
  2. Meanwhile break the eggs in a bowl, add a pinch of salt, and whisk well with a fork ’till it froths. For even fluffier texture add a tiny pinch of baking powder.
  3. In a medium skillet heat the butter over med-high ’til it melts and spreads evenly.  Pour in the batter, reduce heat, and cook covered ’til the bottom has completely set (1-2 mins) then add the chopped date and walnut and continue cooking ’till the top to sets too.
  4.  Gently turn the batter over.
  5. Slice into 8 pieces using the edge of a spatula and pour over 3/4 of the syrup.
  6. Continue to cook for another minute or two ’til the eggs have absorbed most of the syrup.
  7.  Serve and pour over the rest of the syrup.

– Alternatively make the date and walnut part of the boiled syrup.
– Traditionally eaten with flatbread/naan but you can enjoy them like pancakes.

now meyl befarmaid ( a polite way of inviting someone to eat)

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