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Recipes / Nasim Alikhani’s Date Scrambled Eggs

Nasim Alikhani’s Date Scrambled Eggs

By The Editors

Published June 28, 2023

Iranians love dates for their sweetness, nutrients, and because they are rich in fiber, making them a perfect, wholesome snack. Pairing excellent-quality dates with soft and silky scrambled eggs enriched with a bit of cream and seasoned with the warmth of black pepper has been one of my favorite breakfasts since my mom’s Shirazi cousin made this for me on a visit south when I was a teenager. — Nasim Alikhani

Nasim Alikhani's Date Scrambled Eggs
Quentin Bacon
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Nasim shared this recipe with us when she joined us on Food with Mark Bittman.

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Nasim Alikhani’s Date Scrambled Eggs

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Makes 2 large servings 1x

Time 10 minutes

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Ingredients

  • 1 large yellow onion, thinly sliced
  • Light olive oil
  • 1 teaspoon ground turmeric
  • 2 tablespoons (1/4 stick/28 grams) salted butter
  • 8 large Medjool dates, pitted and thinly sliced
  • 4 to 6 large eggs
  • 2 tablespoons (30 ml) heavy cream
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons chopped walnuts, toasted, for garnish (optional)

Instructions

  1. Add the onions and 4 tablespoons olive oil to a large, heavy-bottomed pot with a tight-fitting lid and sauté over medium heat, adding more oil if needed, so that the onions turn golden, their edges darken, and they soften, about 5 to 7 minutes. Add the turmeric, a bit more oil, and stir, allowing the turmeric to bloom and release its fragrance, about 1 minute more. Remove some of the onions to reserve for garnish, leaving the rest in the pot.
  2. Add the butter, dates, and 2 tablespoons water (to help soften the dates) to the pot, and sauté over medium heat for 1 minute.
  3. Whisk the eggs with the cream in a mixing bowl and add them to the pot, along with the salt and pepper. Lower the heat, cover the pot, and cook for a few minutes, taking care not to overcook the eggs.
  4. Serve the eggs garnished with the reserved onions, and toasted walnuts, if you like.

— Recipe from Sofreh: A Contemporary Approach to Classic Persian Cuisine