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Panir Bereshteh

Scrambled Eggs with feta & dill

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2
Course: Breakfast , Brunch
Cuisine: Persian , Iranian

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

    Cup of Yum
  1. 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.
  2. Add feta cheese and let it cook down until it has melted into a creamy mixture.
  3. Reduce heat to low, add spring onion and stir gently.
  4. Add turmeric and stir gently pushing the creamy mixture evenly across the pan, ready for the egg mixture.
  5. 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.
  6. 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.