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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

Instructions:

  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.

Tips: 
– 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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