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.
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
- pinch of salt
- pinch of saffron
Time~ 8 min
- Syrup or Shahd: In a small pot mix hot water with honey, ground cardamom and saffron if you have. Boil for 5 minutes.
- 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.
- 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.
- Gently turn the batter over.
- Slice into 8 pieces using the edge of a spatula and pour over 3/4 of the syrup.
- Continue to cook for another minute or two ’til the eggs have absorbed most of the syrup.
- 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)