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!