Golden in Minutes: How to Make a Simple Persian Khaagineh

According to SAEDNEWS, Khaagineh is a classic Persian preparation in which egg yolks and whites are beaten together and cooked in oil. Recognized as one of the most ancient sweets in Iranian cuisine, it continues to hold a special place on Persian tables today.

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!