Panir Bereshteh
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Panir Bereshteh
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Scrambled Eggs with feta & dill
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Ingredients
- 1 tbsp olive oil
- 1 tsp butter or ghee
- 1 garlic clove (crushed) (optional)
- 80 g feta cheese
- 2 spring onions (finely sliced)
- 1/2 tsp Turmeric
- 4 large free-range eggs (beaten)
- 1 tbsp fresh dill (chopped and a further pinch to garnish)
- salt and pepper (to taste)
Instructions
- Add olive oil and butter to a frying pan and heat on a medium heat until the butter has melted. Add crushed garlic and stir until aroma released.
- Add feta cheese and let it cook down until it has melted into a creamy mixture.
- Reduce heat to low, add spring onion and stir gently.
- Add turmeric and stir gently pushing the creamy mixture evenly across the pan, ready for the egg mixture.
- Add dill to beaten eggs, then pour into the frying pan, tilting the pan slightly from side to side so the mixture spreads equally. Increase the heat to medium.
- As the eggs start to firm, take a spatula and stir gently to the preferred consistency. Turn heat off and serve on its own or with smoked salmon, flat bread or toast.
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