Name: Parsi Scrambled Eggs
Yield: Serves 4
Cuisine: India
Ingredients: 1 red onion, finely chopped; 4 strands saffron soaked in 2 tablespoons hot milk; 1 garlic clove, finely chopped; 2 tablespoons oil or ghee; pinch of chilli powder; chopped coriander (cilantro) leaves; 4 slices of toast; 6 eggs; 2 green chillies, finely chopped; 2 cm (¾ inch) piece of ginger, grated; 1 teaspoon garam masala

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

When the parsis came to India from Persia, they brought culinary ideas with them, including the use of Saffron. This egg recipe is also known as Akoori or Ekoori.

Ingredients

2 tablespoons oil or ghee
1 red onion, finely chopped
1 garlic clove</

Method

Heat the oil or ghee in a heavy-based saucepan over low heat, add the onion and garlic and fry for 4-5 minutes, until soft. Add the ginger and stir for 2 minutes, or until soft. Add the garam masala, chilli powder and saffron and cook for 1 minute. Season with salt.

Whisk the eggs and add them to the saucepan. Cook over low heat, scraping the egg from the side of the pan into the centre

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Ingredients

Method

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