If you must make a business trip while in Iran, it may as well be a trip to Shiraz, the city of pomegranate blossoms and roses and bahar narenj and poetry and oft: staggering beauty. And if you must go to Shiraz, it might as well be in the month of Oridbehesht — a spring month that ends with the suffix of “behesht” or paradise. And if you are fortunate indeed, you might also be hosted by people who are not just kind and lovely but who love food and feed you splendidly! And thus, it may transpire that your first breakfast in this ancient and fabled Persian city might be a simple but seductive Persian breakfast centered around a quail egg sunny side up omelette.
To recreate this scene at home, follow these easy steps.
First, crack open a dozen quail (or “belederchin” in Farsi) eggs. Heat some butter in a small skillet till it sizzles, and until it does, gaze at the golden yolks and enjoy their sunny disposition in a pleasant reverie.
Then, once the kitchen is filled with that unmistakable heavenly aroma of sizzling butter, pour the yolks in the skillet. Scramble the yolks just a teeny tiny bit and cook over medium heat till the omelette sets nicely but is still sunny side up.
Slip the omelette on a beautiful china plate and serve as the centerpiece of a very pretty and delicious Persian breakfast. (Note: breakfasts in Iran can be quite elaborate and based on my non-scientific but homegrown polling tend to be super popular in Iran. I’ve met so many people who say variations on this theme: “I go to bed dreaming of my breakfast!” ha ha.)
Let’s explore this particular enchanting culinary landscape that yours truly got to savor at further length! Starting with the plate of herbs and cucumber and tomato (the essential ingredients for making a traditional Persian “loghmeh” or bite-sized sandwich) let’s work our way clockwise left to right:
yummy creamy feta cheese; a container of khameh (thick cream) on a plate; a tall glass of frothy homemade banana milkshake (fill blender with 4 cups of milk, add 2 ripe bananas, blend till smooth and foamy and serve); a heart-shaped bowl filled with soft succulent homemade strawberry jam (so good with that thick cream on some bread); the glorious aforementioned quail egg omelette as the piece de resistance; and of course: bread.
Can you say: YUMMY? Oh boy, it was. (Thank you Farzaneh joon!)
Finish off polishing your fill of this heavenly morning repast with a cup of coffee served in manner most dainty, pretty and charming.
It will greatly enhance your experience if you could do all of the following while inhaling that je ne sais quoi springtime air of Shiraz fragrant with the smell of roses and honeysuckle; laden with the memory of centuries of poetry and bohemian pleasure-seeking flair that all of Shiraz is known for and renowned.
I want everyone I love to come and visit and experience the glory of Shiraz. You all: do it! Seriously! More on Shiraz to come. Promise.
Till then, xoxo and boos boos.
ps Have a lucky Friday the 13th 🙂