How to Make a Simple Khagineh (Persian Omelette)

Thursday, December 26, 2024  Read time1 min

SAEDNEWS: Khaagineh (or Khaygineh) refers to a traditional Persian dish made by whisking egg yolks and whites together and frying them in oil. It’s one of the oldest desserts in Iranian cuisine and remains a cherished favorite on Persian dining tables.

How to Make a Simple Khagineh (Persian Omelette)

Ingredients for Simple Khaagineh

  • Preparation Time: 10–15 minutes

  • Cooking Time: 12–15 minutes

  • Freezing: Not suitable

  • Serves: 5–6

  • Flour: 35g (1/4 cup)

  • Milk: 80ml (1/3 cup)

  • Baking Powder: 3g (1 teaspoon)

  • Eggs: 3 large

  • Brewed Saffron: 15ml (1 tablespoon)

  • Vegetable Oil: 110g (1/2 cup)

Ingredients for Syrup

  • Water: 180ml (3/4 cup)

  • Sugar: 250g (1 1/4 cups)

  • Brewed Saffron: 15ml (1 tablespoon)

  • Rosewater: 15ml (1 tablespoon)

Ingredients for Garnish

  • Cinnamon: 6g (1 tablespoon)

  • Chopped Walnuts: 40g (1/3 cup)

How to Make Simple Khaagineh

  1. Prepare the Batter:

    • In a mixing bowl, combine flour, milk, and baking powder.

    • Whisk until smooth and free of lumps.

  2. Add the Eggs:

    • Add the eggs and whisk thoroughly.

    • If any flour lumps remain, strain the mixture through a sieve.

  3. Incorporate Saffron:

    • Stir in the brewed saffron and mix well.

  4. Fry the Batter:

    • Heat the vegetable oil in a 30 cm frying pan over medium heat.

    • Pour the batter into the pan and cover it with a lid for 1 minute.

    • Slice the batter into sections while still in the pan and flip each piece to fry both sides until golden brown.

  5. Prepare the Syrup:

    • In a saucepan, combine water and sugar over medium heat.

    • Stir until the sugar dissolves completely.

    • Once it comes to a boil, add the brewed saffron, remove it from the heat, and stir in the rosewater.

  6. Add Syrup to the Khaagineh:

    • Pour the prepared syrup evenly over the fried Khaagineh pieces.

    • Let them simmer briefly to absorb the syrup, then remove from heat.

  7. Garnish and Serve:

    • Sprinkle cinnamon and chopped walnuts on top before serving.

Storage

Store Khaagineh in an airtight container in the refrigerator for up to 12 hours.

Chef's Tip

For a variation, you can replace milk with sweet yogurt in the same quantity for a slightly tangier flavor. Enjoy your Khaagineh!


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