Episode 28: Eggs in Persian Cuisine

In Episode #28, co-hosts Bita and Beata share how eggs are used in Persian recipes and Persian cuisine, not just for breakfast!

Eggs in recipes 

• Khagineh – eggs fried in a pan with flour and sugar 
• Khormah maloos – caramelized dates cooked with eggs
• Eggs for breakfast covered in “Persian Breakfast” episode #27
• Salad Olivier – Persian chicken and egg salad
• Kookoos – koo sabzi, other kookoo varieties – with eggplant or potatoes

What is koo koo?  A frittata type egg based dish made with a little flour and the additive of herbs, or potatoes, or eggplant, spices

• The “Beats” versions and ideas for deviled eggs

Bita – with mustard and saffron; use plastic bag to pipe and make pretty presentation

Beata – idea to stuff hard boiled egg white with salad olivier

Eggs served with rice

• Raw served on rice with a decadent version of chelo kabab (rice and kabab)
• Cooked fried egg over rice as a meat substitute for protein

Ask the Beats!

Question from Hazar from Instagram: What are some easy “sham” (Persian dinner) ideas?

• Tahcheen made with leftover rice and chicken (just add yogurt, saffron, and eggs)
• Using leftover rice to make a veggie stir fry with eggs
• Kateh (easy rice) with sheet pan dinners such as salmon and veggies
• “Pasta Egg Pie” – using leftover pasta cooked with eggs French toast style

Resource links and recipes from this episode:

Deviled Eggs:

• Bita’s Healthier Deviled Eggs Recipe
• Beata’s Classic Deviled Eggs recipe

Koo Koo:

• Bita’s recipe: Kookoo Sabzi | Quiche Muffins
• Beata’s recipe: Persian Frittata Koo Koo Sabzi

Tacheen (Tachin):

• Bita’s Tahcheen | Baked Chicken and Rice Casserole
• Beata’s Tacheen Recipe

Additional recipes from the episode:

• Khormah Maloos | Persian Dates and Eggs
• Salad Olivier | Persian Potato Salad
• How to Make Boiled Eggs in an Instant Pot
• Beata’s Katte Persian Rice with Tahdig

Podcast production by Alvarez Audio