Fragrant Persian Scrambled Eggs with Rosewater and Cardamom
Transform your morning routine with these exquisitely aromatic scrambled eggs, a nod to Persian culinary traditions. Infused with the delicate essences of rosewater and cardamom, this simple yet sophisticated dish offers a delightful balance of sweet and savory, perfect for a memorable breakfast.
Let's cook.
In a medium bowl, whisk together the eggs, milk, ground cardamom, rosewater, salt, and black pepper until well combined and slightly frothy.
Melt the unsalted butter in a non-stick skillet over medium-low heat.
Pour the egg mixture into the heated skillet.
Allow the eggs to set slightly for about 30 seconds without stirring.
Gently push the cooked egg from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue this process for 3-5 minutes, or until the eggs are softly set but still moist.
Remove the skillet from the heat immediately to prevent overcooking.
Divide the scrambled eggs between two plates and garnish with chopped pistachios before serving.
About This Recipe
Big flavor.✦
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