SAEDNEWS: Qeysava is a tasty Azerbaijani dessert made in two varieties—one with dates and one with dried apricots (qeysi). Its name comes from the apricot filling. Often served for breakfast, Qeysava is made with simple ingredients, easy to prepare, and has an incredible flavor that’s definitely worth trying.
According to the culinary section of SaedNews, Qeysava Khorma, also known as a date omelet, is a popular and delicious breakfast from Tabriz. This dish is made by combining eggs, dates, a bit of walnuts, and cinnamon. The recipe for Qeysava Khorma is simple, and besides breakfast, it can also be enjoyed as a light dinner or a snack.
12 dates (or fresh dates, known as “ratab”)
1 tablespoon walnut powder
1 teaspoon cinnamon powder
2 eggs
Sesame seeds, as needed
Salt, as needed
Vegetable oil or butter, as needed
Qeysava Khorma is a wholesome and tasty Tabrizi breakfast, made with easily available ingredients. Follow these steps to prepare this traditional dish:
Start by removing the pits from the dates and placing them in a saucepan. Add 1 cup of water and cook over low heat for 10–15 minutes until the dates are soft. If the dates have skin, it’s best to remove it for a smoother texture and better taste.
Once the dates are soft and mashed, add the chopped walnuts. Stir for a few minutes, then add butter or oil. Mix well until the butter melts and combines thoroughly with the dates.
Reduce the heat and cover the saucepan. Let the mixture cook gently for 10–15 minutes to thicken. Remove the lid and stir again.
Add cinnamon powder to the mixture and stir well. Then add the eggs with a pinch of salt. Stir until the eggs are fully cooked. Finally, transfer the Qeysava Khorma to a serving dish and garnish with sesame seeds and chopped walnuts. Serve warm with fresh bread for a delightful breakfast.
For extra flavor, you can add a pinch of cardamom or rose petal powder along with cinnamon.
If using fresh dates (ratab), peeling is optional.
Beat the eggs in a separate bowl before adding them to the mixture for a smoother texture.
Some people make Qeysava Khorma using only dates and eggs; nuts and spices are optional.
In Tabriz, this dish is traditionally prepared in autumn and winter to boost energy.
For richer flavor, use local butter or ghee.
Chop walnuts coarsely rather than grinding them into a fine powder for a pleasant texture.
Salt is optional.
For an apricot variation, replace dates with dried apricots.
Garnish with toasted walnuts or almonds for added flavor.
Add a little ginger for a subtle kick.
For extra richness, drizzle melted butter over the dish before serving.
Adjust the quantity of dates and eggs according to taste.
To create a more attractive shape, press the mixture into a mold lined with plastic wrap before transferring to a serving plate.
Optionally, mix eggs with a little milk before adding to the dates for a creamier texture.
Qeysava Khorma is a nourishing and flavorful breakfast that combines the natural sweetness of dates with the richness of eggs and walnuts—a perfect start to the day.
