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Some recipes bring back more than just flavours—they come with stories. This one takes me straight back to Iran.
I travelled around the country back in 2016 with some friends and along the way, completely fell for the food. Fragrant herbs, soft flatbreads, yoghurt with everything and those deep, rich spices that make even simple dishes taste layered and warm.
After the trip, that my lovely friend gave me “The Saffron Kitchen” by Yasmin Khan. It’s full of the kind of food we ate over there and this recipe for Persian eggs quickly became a favourite.
Ingredients for 2 portions:
- 4 medium eggs
- Sea salt and black pepper
- 1 TBSP vegetable oil
- 10g butter
- 60g feta, roughly crumbled into chunks
- ½ tsp turmeric
- 2 tsp dried dill
Persian eggs – here we go:
- Crack the eggs into a bowl, gently beat them with a fork and lightly season with salt and pepper.
- Place a 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 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.
Original recipe: “The Saffron Tales” by Yasmin Khan.
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