Scrambled Eggs with Feta and Dill

by Yasmin Khan
Print Email

Panir Bereshte

Scrambled eggs feta and dillThis regional specialty from the northern province of Gilan brings together fragrant, sweet dill with creamy, salty feta in a perfect weekend breakfast or light lunch dish, served with warm toasted bread. This is one of those simple recipes that every Gilaki student learns how to cook as soon as they leave home, since it uses store-cupboard ingredients and comes together in minutes.

The trick to making good scrambled eggs is to avoid overcooking them, so they remain fluffy and moist. I find the best way to do this is to take them off the heat when they are ever so slightly underdone and let them finish cooking in the heat of the pan.

4 medium eggs

Sea salt and black pepper

1 tablespoon sunflower oil

Scant tablespoon butter

½ cup (2 oz) feta, roughly crumbled into chunks

½ teaspoon turmeric

2 teaspoon dried dill

Toasted bread, to serve

Crack the eggs into a bowl, gently beat them with a fork and lightly season with salt and pepper.

Place a small frying pan over a low heat for about a minute before adding the oil and butter. (Heating the pan first reduces the chances of your eggs sticking later.) When the butter has melted, add the feta and cook for about 20 seconds until the cheese begins to melt and ooze.

Pour the beaten eggs into the pan, then scatter over the turmeric and dill. Leave to cook for 20 seconds without stirring, then lightly fold the ingredients together to ensure an even mix. Leave to cook for a further 15 seconds before folding the mixture together again.

Continue like this, folding occasionally but not continuously, until the eggs are almost cooked but still a bit runny. At this point, remove from the hob and let the eggs finish cooking for 1 minute in the heat of the pan. Serve at once, with warm toasted bread on the side.

Serves 2

- This except is reprinted with persmission. All rights reserved. The Saffron Takes: Recipes from the Persian Kitchen: ©2016 Yasmin Khan. Bloomsbury Publishing.

 

You have no rights to post comments

 

restaurant news

OTD Bush
San Francisco
by Amy Sherman

otdbush1.jpg You may have eaten at Slanted Door or even at Out The Door either at the Ferry Building or at San Francisco Centre, but you're going to want to try OTD Bush in the Fillmore. In addition to many...

Read more...
A-Frame Opens in Culver City
Los Angeles
by Maia Harari

ImageLast night One for the Table got a sneak peek into what promises to be Culver City’s newest hot spot—A-Frame—the brainchild of restaurateur David Reiss and rockstar chef Roy Choi of Kogi BBQ...

Read more...
A Night at INK
Los Angeles
by Maylynn Morales

inkinside.jpgHow does ink come out of pens? Well I can’t answer that, but I know how ink comes out of squid.LA's hot spot, Michael Voltaggio’s INK restaurant in Hollywood, opened its doors September 2011....

Read more...
A Perfect Saturday in the Bay Area
San Francisco
by Rachel Parker

sanfranciscocablecars.jpg The trouble with San Francisco is that there are way too many fabulous places to eat. Regardless of how much over-eating a person chooses to do, enjoying more than 3 meals a day may be the...

Read more...