Fried Eggs with Fresh Ginger, Dates + Saffron

Khagineh-ye Khorma


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      20 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

I was served this dish with zaatar-flavored bread for breakfast on the road from Shiraz to Bandar Abbas. It’s simple and surprisingly delicious with a cup of tea in the morning. This dish is also made in Hamadan, where they replace the ¼ cup/60ml water with ½ cup/120ml milk and call it tamrieh-ye khorma.



  • 12 dates, any remaining hard stalk parts removed, pitted and sliced
  • ½ teaspoon ground cinnamon
  • ½


  1. For the dates: Place the dates, ¼ cup/60 ml water, the cinnamon, and ginger, in a wide skillet and cook over medium heat for 3 to 4 minutes until the dates are soft.
  2. <