Play Me a Recipe

Meherwan Irani's Akuri

July 15, 2021
1 Ratings
Photo by Julia Gartland. Prop Stylist: Megan Hedgepeth. Food Stylist: Ericka Martins
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4-6
Author Notes

This recipe is a classic Parsi breakfast; this iconic dish is creamy, soft scrambled eggs with a little bit of heat, bright and fragrant. It's easy to make, minimal prep and tastes great on toasted white bread (in a tortilla, potato chips, whatever you want!).

This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Meherwan slices, dices, and scrambles his way through this recipe offering insider tips and backstory along the way.Food52

What You'll Need
  • 1 cup finely diced white onion
  • 3 tablespoons vegetable oil
  • Sea salt
  • 1 cup diced tomatoes
  • 2 tablespoons diced serranos (or any green chili de-seeded)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon kashmiri chili powder or cayenne
  • 1 cup chopped cilantro
  • 8 eggs
  • 2 tablespoons half-and-half or heavy cream
  • 2 tablespoons cold butter
  1. In a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.
  2. Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.
  3. Stir for a minute and add 2/3 of the cilantro.
  4. Sauté for another minute and turn the heat off.
  5. Whisk eggs and half-and-half to combine well (but don’t let the eggs gets frothy).
  6. Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.
  7. The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.
  8. In another 3-5 minutes, the eggs will be done. They should be soft and creamy.

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