Go Back
Drucken
Khagineh – Pfannkuchen nach persischer Art

Khagineh - Persian Pancake

Gericht After Work Cooking, Breakfast, Brunch, Comfort Food, easy recipe, egg, omelette
Länder & Regionen Iran, persian cuisine, persian food
Keyword Khagineh - Persian Pancake

Zutaten

INGREDIENTS FOR SAFFRON ESSENCE

  • 1 tsp saffron threads
  • 50 ml boiling water 

INGREDIENTS SAFFRON SYRUP

  • 120 ml water 5 tbsp. sugar1 tablespoon
  • 5 tbsp. sugar
  • 1 tbsp. lemon juice  freshly squeezed

INGREDIENTS FOR KHAGINEH

  • 40 g pistachios  
  • 1 tsp cardamom
  • 3 tbsp 10% yogurt
  • 3 eggs 
  • 1 tbsp cold water
  • 2 tbsp. wheat flour type 405
  • 1 tsp butter for frying 

INGREDIENTS TOPPING

  • 1 tbsp. Pistachios silvered
  • 1 tbsp almonds silvered
  • 1/2 tsp rose petals rubbed

Anleitungen

PREPARATION SAFFRON ESSENCE

  1. Grind saffron threads in a mortar and pour 50 ml of boiling water over them, cover and leave to infuse for 10 minutes.

PREPARATION SAFFRON SYRUP

  1. Add water with sugar, half (25ml) of saffron essence and 1 tablespoon of lemon juice in a saucepan and boil at medium heat until syrupy.

PREPARATION KHAGINEH

  1. Chop pistachios finely and mix with cardamom powder.

  2. Mix yogurt with remaining saffron essence, add eggs, 1 tbsp cold water and mix well.

  3. Add flour and mix until your doug is smooth.

  4. Fold in pistachio-cardamom mixture. 

  5. Melt butter in a non-stick pan over medium heat.

  6. Add egg mixture and cover with a lid until it starts to set. Once everything has set, place a suitable flat plate on top and turn the pan with a swing. Slide the khagineh back into the pan and fry the other side for another 2 minutes.

  7. Pour the saffron syrup on top and let it soak in with the lid open for about 5- 6 minutes until the pancake has absorbed all the syrup.

  8. Transfer khagineh to a plate, garnish with pistachio and almond slivers and grated rose petals.

Rezept-Anmerkungen

Enjoy with hot Persian tea.