Khagineh – Sugar Omelet

Khagineh, which is handiest translated as “sugar omelet” (though whereas you happen to anticipate me, I judge it is extra just like a crêpe) is a easy and graceful Persian dish with a handful of gentle ingredients that you just would possibly maybe well well presumably furthermore’t lumber harmful with: saffron, ground cardamom, sugar, butter, and eggs. It has model, texture, and aroma; and it’s very easy to get hold of. It will seemingly be served for breakfast, lunch, brunch, or anytime of day address. Children admire this (it is my favourite childhood address) because it is nice and grown-united states of americalike it because they indulge in the flavor and aroma. It is extraordinarily mighty worth a strive.

[On a cultural side-note: as part of a traditional wedding ceremony, khagineh is prepared as a symbolic (as in bringing sweetness) and practical (energy-boosting) treat for the bride and groom on the eve or the day after their wedding.] —Fig and Quince

Instructions

1. In a diminutive pot, combine 1/3 cup of water with sugar, ground cardamom, and saffron. Boil mixture for five minutes. Right here’s the “shahd” or syrup.
2. While the syrup mixture is boiling, damage the eggs in a bowl, add a contact of salt, and stir successfully with a fork till it froths. (Some other folks treasure to add a pinch of flour to thicken the batter but my mother didn’t because she most current hers on the airy/fluffy facet and I in actuality bag consistently adopted swimsuit.)
3. In a skillet heat butter till or no longer it is in actuality sizzling. Pour within the batter, decrease heat, and cook (stirring the skillet by the address about a cases to be certain that that the batter is evenly unfold) till the underside has entirely keep of abode and the tip puffs up slightly. Shouldn’t rob extra than a minute or two. Gently flip the batter over and the use of the perimeter of a spatula, damage omelet into about a pudgy items.
4. At once pour the syrup over batter and proceed to cook (need to rob no longer than a minute or two) till the eggs bag absorbed lots of the syrup. (It’s good to bag some syrup left over to pour over the eggs. Makes it mighty extra palatable.)
5. Support straight whereas sizzling.