Khagineh Recipe

Khagineh or sweet omelet is a delicious breakfast, which is more popular in the cities of northwestern Iran. Khagine (also called Gheyganakh in Azeri) is irresistibly delicious, easy to make, and customizable with different fillings to suit any taste preference.

About This Recipe

Khagineh is a sweet omelet with a light and fluffy texture typically made with eggs, yogurt, flour, and other flavorings and stuffed with chopped walnuts and cinnamon. This sweet omelet is cooked in a pan until set and then flipped to cook the other side. In the end, sweet syrup is poured onto it. Khagine will absorb the syrup and you will end up with a sweet and moist breakfast omelet.

Why You Will Love This Recipe 

• Packed with flavor: Khagineh is served with a fragrant syrup made up of sugar, water, and saffron. You will love the burst of flavor that comes with the first bite.
• Easy to make: Khagineh is tasty and easy to prepare. Perfect for a weekend breakfast or as an afternoon treat.
• Uses pantry ingredients: This sweet omelet is beyond easy to make and you can find all the ingredients already in your kitchen.

Khagineh Ingredients

• Flour: All-purpose flour works best.
• Yogurt: Use plain yogurt for this recipe.
• Saffron: Saffron gives a nice color, taste, and aroma to the dessert.
• Egg: Eggs give structure, moisture, and flavor to the omelet.
• Vanilla extract: Vanilla extract adds extra flavor and taste.
• Sugar: Use granulated white sugar to sweeten the syrup.
• Baking powder: Baking powder creates fluffy Khagineh with a high rise.
• Lemon juice: Add a drop of lemon juice to balance the sweetness of the syrup.

How to Make Khagineh

• Sprinkle ground saffron on 4 tablespoons of boiling water and set aside for at least 10 minutes. Mix sugar and water in a medium saucepan to dissolve and bring to a boil. Reduce the heat and add in bloomed saffron and lemon juice. Let the syrup simmer on low heat for about 2-3 minutes and then remove from the heat. Let the syrup to cool completely.
• In a bowl crack eggs. Add vanilla extract and yogurt and mix with a whisk until creamy and lump-free.
• Sift the flour with baking powder.
• Gently fold in the dry into the wet until completely combined.
• Grease a nonstick frying pan with oil and put it over medium-low heat.
• Pour in 1/3 batter. Tilt the pan in all directions to coat the bottom of the pan.
• Cover and let it cook for 2 minutes or until the bubbles start to appear on the surface.
•  Sprinkle with ground cinnamon and crushed walnuts leaving 1-inch from sides.
• Pour the remaining batter slowly and gently over crushed walnuts and cinnamon. Cover the surface with the remaining batter completely.
• Cover and cook on low until the surface is set. Then flip it and cook the other side until golden brown.
• Cut the Khagine into 4 equal wedges. Pour the cooled syrup all over the Khagineh.
• Simmer on high heat for 30-40 seconds and remove from the heat. Khagine will absorb the syrup and you will end up with a sweet and moist pancake-like dessert.
• Top Khagineh with extra crushed walnuts or pistachios.

Variations

• Banana Khagineh With Saffron Syrup: Cooking banana Khagine is also like cooking simple Khagine. The difference is that in the banana version, you use mashed banana and yogurt. Typically, you do not need to use sugar for the preparation of Gheyganakh. You should use thick saffron syrup to sweeten it.
• Rolled Khagineh Stuffed With Nuts: Rolled Gheyganakh is one of the most original and traditional types of Khagine. To prepare it, do the same steps as before, and after frying it in a non-stick pan, wait for a little until it cools, and then stuff like pistachio powder, walnut and … on it and roll it.
• Khagineh With Orange Syrup: Whisk eggs with the hand mixer for about one minute. Add orange peel, then mix baking powder and yogurt and add to the eggs. Then add the flour and mix until the ingredients are uniform. Inside the small silicone mold, completely grease and pour the mixture into it. Then bake in the oven at 180 degrees for about 15 minutes until golden. Finally put in lukewarm syrup to be fully soaked and ready to eat.
• To make Khagineh syrup, add the sugar to the orange juice and heat until it is firm. Set aside and let the syrup lukewarm, then pour the syrup over a warm Khagineh.

FAQs 

Why Does My Khagineh Stick?

Use a nonstick frying pan and cook Khagineh on medium-low heat to prevent sticking.

Looking for More Persian Recipes?

• Kookoo Sabzi Recipe
• Zereshk Polo Morgh Recipe
• Tahchin Recipe 
• Albaloo Polo Recipe
• Adas Polo Recipe

Khagineh Recipe

Serves: 6 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 10 voted )

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Ingredients

• 3 large eggs
• 3 tablespoons all-purpose flour
• 3 tablespoons yogurt
• 2 teaspoons baking powder
• ½ cup walnuts, crushed
• ½ tablespoon cinnamon powder
• 2/3 cup water
• 1 cup sugar
• 1/8 teaspoon ground saffron
• 1 teaspoon vanilla extract

Instructions

Step 1

Sprinkle ground saffron on 4 tablespoons of boiling water and set aside for at least 10 minutes.

Step 2

Mix sugar and water in a medium saucepan to dissolve and bring to a boil. Reduce the heat and add in bloomed saffron and lemon juice. Let the syrup simmer on low heat for about 2-3 minutes and then remove from the heat. Let the syrup to cool completely.

Step 3

In a bowl crack eggs. Add vanilla extract and yogurt and mix with a whisk until creamy and lump-free.

Step 4

Sift the flour with baking powder.

Step 5

Gently fold in the dry into the wet until completely combined. Grease a nonstick frying pan with oil and put it over medium-low heat. Pour in 1/3 batter. Tilt the pan in all directions to coat the bottom of the pan.

Step 6

Cover and let it cook for 2 minutes or until the bubbles start to appear on the surface. Sprinkle with ground cinnamon and crushed walnuts leaving 1-inch from sides.

Step 7

Pour the remaining batter slowly and gently over crushed walnuts and cinnamon. Cover the surface with the remaining batter completely.

Step 8

Cover and cook on low until the surface is set. Then flip it and cook the other side until golden brown. Cut the Khagine into 4 equal wedges. Pour the cooled syrup all over the Khagineh.

Step 9

Simmer on high heat for 30-40 seconds and remove from the heat. Khagine will absorb the syrup and you will end up with a sweet and moist pancake-like dessert. Top Khagineh with extra crushed walnuts or pistachios.