Print

Nasim Alikhani’s Date Scrambled Eggs

Prevent your screen from going dark

Makes 2 large servings 1x

Time 10 minutes

Scale

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