Delight of Khagineh: A Sweet Persian Omelet For Autumn Days!

According to SAEDNEWS, Originating from Iranian Azerbaijan, Khagineh combines the heart of an omelet with the delightful sweetness of a cake. "Khagh" means egg in Azeri, reminding us that this dish is at its core, an omelet. But don’t be fooled—enjoying Khagineh is more like savoring a sweet dessert. It’s perfect for breakfast, an afternoon snack, or even as a delightful dessert treat!

Why You’ll Love It

Imagine a soft, pancake-like omelet filled with a luxurious mixture of cinnamon and cardamom-spiced walnuts and Medjool dates. On top, a golden saffron syrup brings everything together with its aromatic sweetness. To top it all off, a dollop of whipped cream infused with rosewater adds a light, floral touch. It’s not just a dish; it’s an experience!

Elevate Your Saffron Game

Saffron is a star ingredient in this recipe, and to get the most flavor and color from it, consider grinding it into a fine powder. The saffron syrup can be made ahead of time; simply store it in an airtight container in the fridge, where it will keep for about a week. You can even use any leftovers to add a splash of color and flavor to cocktails!

What You’ll Need

For the Saffron Syrup:

• 1/4 teaspoon saffron threads

• 1/2 cup granulated sugar

• 1/2 cup water

For the Filling:

• 1 cup raw walnuts

• 1/2 cup pitted Medjool dates

• 1 teaspoon ground cardamom

• 1 teaspoon ground cinnamon

• A pinch of kosher salt

For the Omelet:

• 1/2 cup all-purpose flour

• 1 tablespoon granulated sugar

• 1 teaspoon baking soda

• 1/8 teaspoon kosher salt

• 1/2 cup plain whole-milk yogurt

• 2 large eggs, beaten

• 3 tablespoons unsalted butter

For Serving:

• 1 cup heavy cream

• 1/2 teaspoon rosewater

• 3 tablespoons lightly toasted unsalted pistachios

• Dried culinary rose petals

Let’s Get Cooking!

If you’re ready to impress your friends and family, or simply satisfy your own sweet cravings, here’s a step-by-step guide to making Khagineh at home.

Cooking Steps

1. Make the Saffron Syrup: Grind the saffron threads finely. In a small saucepan, combine sugar and water, bringing it to a boil. Once the sugar is dissolved, reduce the heat and let it simmer until slightly thickened. Finally, stir the saffron in and let it cool.

2. Prepare the Filling: In a food processor, mix the walnuts, dates, cardamom, cinnamon, and salt until a crumbly mixture forms. Set aside.

3. Make the Omelet Batter: In a large bowl, whisk together flour, sugar, baking soda, and salt. Add in the yogurt and beaten eggs, mixing until just combined.

4. Cook the Omelet: In a cast-iron skillet, melt the butter over low heat. Pour half the batter into the skillet and spread it evenly. Sprinkle the filling over the batter, then cover it with the remaining batter. Cover the skillet and cook until the bottom is golden brown and the edges are set. Flip the omelet to cook the other side until light brown.

5. Whip the Cream: In a bowl, beat the heavy cream and rosewater until stiff peaks form.

6. Serve: Slice the omelet, top it with chopped pistachios and rose petals, drizzle with saffron syrup, and serve with the rosewater whipped cream.

Enjoy Your Masterpiece!

There you have it! A delicious, sweet Khagineh that is sure to impress anyone who gets to taste it. From its rich filling to its beautiful presentation, this dish is a true showstopper. So, what are you waiting for? Treat yourself and your loved ones to this sweet Persian delight—you won’t regret it!