Persian Date And Cinnamon Omelette (Qeysava)

Transport yourself to the aromatic streets of Tehran with this delightful Persian Date and Cinnamon Omelette.

Picture a warm, golden omelette infused with the sweet essence of dates and the comforting warmth of cinnamon—a true symphony of flavors.

Dates and spices (cinnamon and ginger) are sizzled in melted butter until the dates are caramelized. Then whisked eggs are poured over the dates and spices to complete the dish.

With each bite, you’re enveloped in a rich tapestry of Middle Eastern tastes, reminiscent of a cozy morning in an Iranian kitchen.

The sweetness of the dates dances harmoniously with the earthy notes of cinnamon, creating a dish that is both exotic and familiar, a true culinary adventure for the senses.

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This omelette is a true homage to the vibrant culture and rich history of Persia, delivering a breakfast experience that is both comforting and exotic, a true delight for the senses.

It’s a simple, unexpected combination that magically turns into a warming breakfast (though in Iran this dish is enjoyed at lunch or as a dinner item) that will make you feel cozy and satisfied.

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This is an omelette with a unique fusion of flavors where every bite will take you to the heart of Persian cooking.

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Persian Date And Cinnamon Omelette (Qeysava)

¼ cup pitted Medjool dates, halved, can opt for Deglet Noor

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

3 tablespoons boiling water

2 eggs

1/8 teaspoon Himalayan salt

2 teaspoons whole milk

1 tablespoon butter

Place the dates, cinnamon and ginger in a small bowl and submerge in 3 tablespoons boiling water.

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Allow the dates to soften for 10 minutes. Remove the dates from the water (reserve water) and chop into smaller pieces.

Meanwhile, crack the eggs into a bowl. Add 1 tablespoon of the water, milk and salt; whisk to combine until fluffy.

Put a frying pan over a low heat and let it get hot. Add the butter. When the butter has melted and is bubbling, add the dates and fry for 2 minutes.

Space the dates out evenly in the pan and then pour the egg mixture in, giving the pan a gentle shake to spread them out evenly.

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Cook until the omelette is almost set and then fold in half and lightly press down. Slide onto a plate and dust with cinnamon just before serving.

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Enjoy These Omelette Favorites

• Soufflé Omelette
• Mediterranean Roasted Red Pepper Sauce Chicken & Mozzarella Omelette
• BBQ Chicken Omelet with Salsa & Goat Cheese

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