Author Notes: Khagineh, which is best translated as “sugar omelet” (although if you ask me, I think it is more similar to a crêpe) is a simple and delightful Persian dish with a handful of lovely ingredients that you can’t go wrong with: saffron, ground cardamom, sugar, butter, and eggs. It has taste, texture, and aroma; and it’s very easy to make. It can be served for breakfast, lunch, brunch, or anytime of day treat. Kids love this (it is my favorite childhood treat) because it is sweet and grown-ups like it because they savor the flavor and aroma. It is very much worth a try.
[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
teaspoon ground (green or white) cardamom
pinch of ground saffron
touch of salt
- In a small pot, mix 1/3 cup of water with sugar, ground cardamom, and saffron. Boil mixture for 5 minutes. This is the "shahd" or syrup.
- While the syrup mixture is boiling, break the eggs in a bowl, add a touch of salt, and whisk well with a fork till it froths. (Some people like to add a pinch of flour to thicken the batter but my mother didn’t because she liked hers on the airy/fluffy side and I have always followed suit.)
- In a skillet heat butter till it's really hot. Pour in the batter, reduce heat, and cook (stirring the skillet by the handle a few times to make sure the batter is evenly spread) until the bottom has completely set and the top puffs up a bit. Shouldn’t take more than a minute or two. Gently turn the batter over and using the edge of a spatula, break omelet into a few chunky pieces.
- Immediately pour the syrup over batter and continue to cook (should take no longer than a minute or two) until the eggs have absorbed most of the syrup. (It’s nice to have some syrup left over to pour over the eggs. Makes it even more delicious.)
- Serve immediately while hot.