Spiced beef with eggs and spring onions (Vaavishkaa) from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Salad Shirazi

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tges on March 14, 2026

    The kids love this and it's easy, tasty, and usually the ingredients are at hand. Interestingly, I've only ever seen this recipe in one other book, but cannot remember if it was a recipe book or in food writing.

  • friendlytoast on February 12, 2026

    Delicious. I have made this several times as a quick mid-week dinner.

  • Clog on January 21, 2023

    The spices give a lovely flavour to the beef and adding the egg at the end of cooking is a nice touch. As with a 'normal' ragu, reducing the amount of liquid or lengthening the cooking time works a treat.

  • emeewhy825 on November 08, 2021

    This recipe did not work. It calls for poaching the ground beef and onions in 1.75 cups of water. Never seen that as a way to cook ground beef before. In any case, the water makes this closer to soup than ragu.

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