This combination of sweet golden raisins, lightly fried nuts, minced green chiles, and tender scrambled eggs is as good as it is unique. Like Eggs with Curry Leaves, it’s an akoori, a Parsi dish. Not surprisingly, it feels like a distant cousin of the Persian baked egg dishes known as kukuye, for the Parsis, Zoroastrians who came to India from Persia (Iran) more than eleven centuries ago as religious refugees, have kept their distinctive style of cooking, with mild spicing, generous use of nuts and raisins in savory dishes, and a large number of interesting egg dishes.
The eggs have a mild to medium heat; for more, double the chile quantity, or put out a spicy chutney such as Hot Chile Oil Paste as accompaniment.
Break the eggs into a bowl, then use a fork or a whisk to beat them well until smooth and even. Stir in the salt and set aside.
Melt the butter in a heavy
Add the oil or butter to the pan. When it is hot, beat the eggs again briefly, then pour the mixture into the pan. Sprinkle on half the chiles. Lower the heat to medium-low and use a wooden spatula to gently fold the cooked outer edges of egg over toward the center, working your way all round the pan and tilting the pan to encourage the liquid uncooked egg at the center to flow out onto the hot pan. Sprinkle on the raisins, and continue to fold over the edges. Toss on most of the nuts, then run the spatula under the mass of eggs and turn it over. Cook briefly, then turn out onto a small serving plate and sprinkle on the remaining nuts and green chile.
Put out the wedges of lime on the side.
Serve as an easy last-minute lunch or light supper, or for brunch, perhaps with Stir-fried Greens, Bangla Style or Fresh Bean Sprout Salad, and tender breads such as Cumin-Flecked Skillet Breads or Home-Style Tandoor Naan.
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