In Episode #28, co-hosts Bita and Beata share how eggs are used in Persian recipes and Persian cuisine, not just for breakfast!
Eggs in recipes
- Khagineh - eggs fried in a pan with flour and sugar
- Khormah maloos - caramelized dates cooked with eggs
- Eggs for breakfast covered in "Persian Breakfast" episode #27
- Salad Olivier - Persian chicken and egg salad
- Kookoos - koo sabzi, other kookoo varieties - with eggplant or potatoes
- what is koo koo? A frittata type egg based dish made with a little flour and the additive of herbs, or potatoes, or eggplant, spices
- The "Beats" versions and ideas for deviled eggs
- Bita - with mustard and saffron; use plastic bag to pipe and make pretty presentation
- Beata - idea to stuff hard boiled egg white with salad olivier
Eggs served with rice
- Raw served on rice with a decadent version of chelo kabab (rice and kabab)
- Cooked fried egg over rice as a meat substitute for protein
Ask the Beats!
Question from Hazar from Instagram: What are some easy "sham" (Persian dinner) ideas?
- Tahcheen made with leftover rice and chicken (just add yogurt, saffron, and eggs)
- Using leftover rice to make a veggie stir fry with eggs
- Kateh (easy rice) with sheet pan dinners such as salmon and veggies
- "Pasta Egg Pie" - using leftover pasta cooked with eggs French toast style
Resource links and recipes from this episode:
Deviled Eggs:
Koo Koo:
Tacheen (Tachin):
Additional recipes from the episode:
Podcast production by Alvarez Audio
