Saffron Omelet with Walnuts + Rose Petals

Khagineh-ye Tabrizi/Qiqnakh

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Preparation info

  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

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

Method

  1. 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.
  2. For the batter: In a mixing bowl, whisk together the eggs, yogurt, vanilla, and baking powder. Gradually add the flou