Saed News: Khaagineh, or Khaaygineh, literally means a dish made by mixing egg yolks and whites and frying it in oil. Khaagineh is one of the oldest traditional desserts that still plays a leading role on Iranian tables.
Ingredients for Simple Khaagineh:
Preparation time: 10-15 minutes
Cooking time: 12-15 minutes
Freezing capacity: Not recommended
Serves: 5-6 people
For the Khaagineh:
Flour: 35g (1/4 cup)
Milk: 80ml (1/3 cup)
Baking powder: 3g (1 tsp)
Eggs: 3
Saffron (brewed): 15ml (1 tbsp)
Oil: 110g (1/2 cup)
For the Syrup:
Water: 180ml (3/4 cup)
Sugar: 250g (1 1/4 cups)
Saffron (brewed): 15ml (1 tbsp)
Rose water: 15ml (1 tbsp)
For the Decoration:
Cinnamon: 6g (1 tbsp)
Chopped walnuts: 40g (1/3 cup)
Preparation Steps for Simple Khaagineh:
Mix flour, milk, and baking powder together, and whisk until smooth and homogeneous.
Add eggs and whisk again. If the flour forms lumps, strain the mixture through a fine sieve.
Add the brewed saffron to the mixture and stir.
In a 30 cm pan, add oil and heat it on medium until hot.
Pour the mixture into the pan and cover it with a lid for 1 minute.
Slice the mixture in the pan and fry both sides until golden.
For the Syrup:
In a pot, combine water and sugar and heat until the sugar dissolves. After a few boils, add brewed saffron, remove from heat, and stir in rose water.
Pour the syrup over the Khaagineh and let it cook for another 1-2 minutes before removing it from heat.
For Decoration (optional):
Garnish with cinnamon and chopped walnuts.
Storage: Khaagineh can be stored in a closed container in the refrigerator for up to 12 hours.
Chef's Tip: You can substitute milk with sweetened yogurt for a variation of this recipe.
