Other savoury dishes
Khagineh
خاگینه
Also called: Khayagineh
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Eaten across Iran
- Serving
- 150 g
Cooking time is not documented in the source, so it is not shown.
Method
Boil the sugar with water, saffron, and cardamom into a light syrup and set it aside.
Whisk the eggs with the flour until smooth.
Heat the oil in a pan and add the egg mixture, either by the spoonful or all at once.
Brown both sides over medium heat.
Steep the hot khagineh in the warm syrup until it soaks it up, and serve warm.
Cook's notes
Keep the syrup thin enough for the khagineh to absorb it, and use medium heat so the center cooks through.
Background
Khagineh is among the oldest Iranian egg dishes, appears in early Persian cookery texts, and is still made in many regions as a breakfast or homely sweet.
Nutrition
| Energy | 330 kcal |
|---|---|
| Protein | 12 g |
| Fat | 18 g |
| Carbohydrate | 30 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0680 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods