Saffron Omelet with Walnuts + Rose Petals

Name: Saffron Omelet with Walnuts + Rose Petals (Khagineh-ye Tabrizi/Qiqnakh)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves: 4
Cuisine: Iranian
Ingredients: 1 tablespoon dried rose petals, ground; ¼ cup/60 ml oil, butter, or ghee for cooking; ¼ teaspoon ground cinnamon; ½ cup/60 coarsely chopped walnuts; ⅓ cup/40 g unbleached all-purpose flour mixed with ½ teaspoon salt and ½ teaspoon ground pepper; 1 teaspoon baking powder; Zest of 1 orange; ¼ cup/50 g sugar; 2 tablespoons ground pistachios; ½ teaspoon ground cardamom; 5 eggs; ⅓ cup/80 g plain yogurt; ½ teaspoon vanilla extract; ¼ teaspoon ground saffron threads dissolved in 2 tablespoons rose water

Khagineh-ye Tabrizi/Qiqnakh

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Azaris love yogurt and add it to many dishes. I adapted this delicious breakfast omelet from a recipe told to me by Khanum-e Rahman in Tabriz.

Ingredients

Syrup

¼ cup/50 g sugar
Zest of 1 orange

Asia
Iran
Tabriz
Breakfast
Vegetarian

Method

For the syrup: In a small saucepan mix ¼ cup/60ml oil, butter, or ghee with the sugar, orange zest, cardamom, and saffron-rose water, and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and set aside.
For the batter: In a mixing bowl, whisk together the eggs, yogurt, vanilla, and baking powder. Gradually add the flou