Scrambled eggs with feta and dill (Panir bereshte) from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

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Notes about this recipe

  • Deja1 on October 06, 2024

    Such a delicious and comforting version of scrambled eggs! Added a little pul biber.

  • sayeater on September 29, 2024

    Loved this! Feta in eggs is not new to me but the technique of melting it first before adding beaten eggs is. Worked beautifully, no pan sticking, and the texture was delightful! I used a sheep's milk cheese in brine and about 1/4 c chopped fresh dill instead of dried. Absolutely delicious. Will make often when fresh dill is abundant. Might also try with dried in winter.

  • jenburkholder on August 18, 2020

    Tasty flavor variation for scrambled eggs. Nice in winter, with the dried dill.

  • Yildiz100 on January 08, 2018

    I substituted 1 tbs fresh dill for the 2 tbs dry and cut the turmeric to 1/4 tsp. Next time cut turmeric to 1/8 tsp for my taste, though a turmeric lover would like it at 1/4 tsp. Very good and comforting.

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