Fried Eggs with Fresh Ginger, Dates + Saffron

Name: Fried Eggs with Fresh Ginger, Dates + Saffron (Khagineh-ye Khorma)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 4
Cuisine: Iranian
Ingredients: 12 dates, any remaining hard stalk parts removed, pitted and sliced; 4 tablespoons olive oil, or coconut or raw sesame oil; ½ in/1 cm fresh ginger, peeled and grated, or ¼ teaspoon ground ginger; ½ teaspoon ground cinnamon; ½ teaspoon fine sea salt; ½ teaspoon freshly ground pepper; ⅛ teaspoon ground saffron threads dissolved in 1 teaspoon orange blossom water; 6 eggs; fresh basil leaves (optional)

Khagineh-ye Khorma

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

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.

Ingredients

dates

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

Method

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.
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