Omelete Khorma & Tokhm-e Morgh - Date & Egg Omelet


This is a simple and sweet omelet that's perfect for a relaxing breakfast. The combination of eggs and dates is so filling that I'd rather make it later in the day for brunch or for a light lunch. Sometimes there's nothing better than a super simple, quick and tasty omelet when hungry or when you don't want to cook an elaborate dish with too many ingredients. I find the sizzling sound of the egg mixture gently pouring into the hot frying pan on a Sunday morning to be quite soothing. I cook eggs in moderation but it still remains a favorite ever since my childhood, when serving omelet on Fridays was a ritual in our home. Date and egg omelet can be served to friends and family for a great brunch or when alone at home and you want to make something delicious but fast that can be both lunch and dessert combined! Nothing beats an easy and quick delicious omelet! Any kind of dates will do for this recipe -- I used Medjool dates this time. However, I would like to point out that the best dates, in terms of the texture and taste, are the silky dark-colored dates from the city of Bam in Iran but unfortunately it's often hard to find them in Persian grocery stores around where I live.




Omelete Khorma & Tokhm-e Morgh

Ingredients:
Serves 2

3 large eggs
A handful of seedless dates, cut each date into halves or quarters
1-2 tablespoons butter
1 tablespoon water
Salt and pepper to taste

Method:
  1. Heat butter in a non-stick frying pan over medium heat. Swirl the pan to coat the bottom evenly.
  2. Add the dates and cook lightly until they soften for a couple of minutes.
  3. In a bowl lightly beat the eggs, water, salt and pepper with a fork until smooth.
  4. Pour the beaten eggs evenly over the dates in the pan, lower heat and use a wooden spoon to stir the eggs around and arrange the dates evenly in the pan. Cook until the eggs are set. Turn off heat.
  5. Using a spatula, loosen the edges and transfer the omelet into a serving platter.
Serve warm with flat bread. Add a drizzle of honey on top, if you like.

Enjoy!

Yazdi Cupcakes (Cake Yazdi)


This is a no frosting, mildly sweet cupcake with rosewater aroma, cardamom flavor and chopped pistachios sprinkled on top. Cake Yazdi takes its name after the city of Yazd, the capital of Yazd province in central Iran. This delicious cupcake is truly a delightful dessert that can be enjoyed during any time of the day. These cupcakes can be packed for your kid's lunch, family picnics or taken on a road trip or on a plane. That's how I remember having my last Yazdi cake from back home -- on the plane en route to New York many years ago. The memory is still fresh in my mind. One of our relatives handed me a brown bag filled with freshly baked yazdi cakes amidst the tears and goodbyes as I was about to board the plane early morning at Tehran's Mehrabad Airport. Sometimes, a kind gesture leaves you with an everlasting sweet memory.



This recipe is adapted from M.R. Ghanoonparvar's "Colucheh Yazdi" recipe in his Persian Cuisine cookbook.

Cake Yazdi -Yazdi Cupcakes 

Ingredients:
Makes 20-22 cupcakes

2 cups all-purpose flour
1/2 cup rice flour
1 2/3 cups sugar
4 large eggs, at room temperature
3/4 cup unsalted butter, softened at room temperature
1 cup of plain yogurt, at room temperature
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon cardamom powder
2 tablespoons rosewater
1/2 teaspoon vanilla extract
2 tablespoons finely chopped pistachios

Method:
  1. Pre-heat oven to 350 degrees F.
  2. In a large bowl beat the butter and sugar together until light and fluffy.
  3. Add eggs one at a time, beating each egg for a minute before adding the next one. Add vanilla and rosewater, mix well.
  4. Beat in the yogurt one scoop at a time.
  5. In a mixing bowl combine dry ingredients, flour, rice flour, baking powder, baking soda and cardamom.
  6. Combine all ingredients and mix well.
  7. Line two cupcake trays with cupcake liners and spoon batter into pan liners until 2/3 full.
  8. Garnish with chopped pistachios.
  9. Bake for 20-25 minutes until light golden brown or when the inserted toothpick comes out clean. Remove pans from the oven and allow to cool.
Serve these cupcakes on a tray with a freshly brewed hot cup of tea.


A book of Verses underneath the bough
A jug of wine, a loaf of bread--and Thou
~ Translation by Fitzgerald


Enjoy!