This combination is a true explosion of flavors in the mouth and is so typical for Persian cuisine, always looking for a balance.
Cut dates in half and pit them.
cook together with cinnamon, ginger and 3 tablespoons water in a saucepan for 5 minutes over low heat until soft.
Beat eggs with milk and salt.
In a pan, melt the butter, add dates and fry in butter for 2 minutes, pour beaten eggs over them and let them set.
Serve on a plate and sprinkle with cinnamon.