Nimroo Khorma - Fried Eggs with Dates and Toasted Walnuts
Get ready to tantalize your taste buds with a Persian twist on fried eggs – now featuring delicious dates and crunchy walnuts with every bite promising a delightful blend of tastes and textures. Picture this: perfectly cooked eggs paired with the sweet, chewy goodness of dates, and nutty flavour of the toasted walnuts all in one satisfying dish. Whether you're starting your day off right or craving a cosy dinner, these fried eggs with dates are sure to hit the spot, offering a tasty treat that's anything but ordinary.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 5 min Cook: 10 min Total: 15 min
Ingredients (serving 2)
4 free-range eggs, whites and yolks separated into two bowls
4 dates (Medjool), deseeded and quartered lengthwise
14 walnuts halves
2 tbsp butter
Salt to taste
Your favourite choice of bread
Method
Heat the walnuts in a dry heavy skillet for a few minutes until their colour has darkened a bit and they have a toasty fragrance. Remove and set them aside.
Melt 1 tbsp of butter in the frying pan over medium heat.
Fry the dates in butter for two minutes. They burn in high heat so be careful with the temperature.
Add the egg whites and cook them for 1-2 minutes. I like the egg whites perfectly set while the egg yolks are still runny. That’s the reason I suggest separating them so you have better control over your preferred consistency.
Once the egg whites turn firm, add the egg yolks followed by the toasted walnuts and fry them together for 2 more minutes.
Salt to taste and serve it with your favourite bread. Enjoy!
I’d love to see your Nimroo Khorma! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!
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