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