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Persian style date omelette is a sweet and savory breakfast that’s made with only 3 ingredients and is ready in 15 minutes. The combination of eggs and dates is unexpectedly delicious!
This simple Persian breakfast might seem a bit unconventional in the beginning but let me tell you, there is a reason Iranians have been making this for years. It’s filling, easy and quick, making it the perfect option to have in the morning with some date twists, tahini banana date bread, lavash or barbari and a cup of freshly brewed tea.
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Table of Contents
A Classic Iranian Breakfast
The Persian date omelette (“omlet-e khorma”) is a simple yet tasty dish that perfectly balances sweetness and richness. Made with soft, caramelized dates, butter, and eggs, this traditional recipe is commonly served for breakfast, suhoor or iftar in the month of Ramadan or as a quick meal.
Ingredients
Dates: I used Natural Delights Medjool dates which are soft, sweet and just perfect. About 4 dates should be enough for this recipe. However, if you like the omelette to be on the sweeter side, add a couple more dates.
Butter: Unsalted butter works best in this recipe. You can also use ghee if preferred.
Cinnamon: Dates and cinnamon go very well together, we have the same combination in Ranginak (Persian date and walnut dessert).
Eggs: Depending on the number of people, you can use more or less eggs, I usually use 2 eggs and 2 Medjool dates per person.
How To Make Persian Date Omelette
Chop the dates: Using a small knife, cut the dates open and remove the pit. Chop the dates into smaller pieces using a knife. Alternatively, you can just slice the dates in half.
Saute the chopped dates: Melt the butter in a pan over medium heat. Add the dates and cinnamon and saute for 5 minutes, until they look slightly caramelized.
Add the eggs: Whisk the eggs and pour them over the dates. Cover and cook for 5 to 10 minutes until the top looks set.
Serve: If desired, fold the omelette before transferring to a serving plate. Top with sesame seeds and serve.
Recipe Tips
Use Medjool dates: Their soft texture and natural sweetness make them ideal for this dish.
Don’t overcook the egg: Keep them soft and fluffy for the best texture.
Customize the flavor: Add a pinch of cardamom for extra warmth.
Leftovers
Store the leftover date omelette in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or in a pan over medium heat.
I don’t recommend freezing this omelette as the texture and flavor would be different.
More Breakfast Ideas
Middle Eastern Recipes
Easy Fatteh with Chickpeas and Crispy Pita
Breakfast and Brunch
Date Coffee Smoothie
Breakfast and Brunch
Mediterranean Style Breakfast Toast
Turkish Recipes
Sucuklu Yumurta (Turkish Sausage and Eggs)
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Persian Date Omelette Recipe
Ingredients
- 4 Natural Delights Medjool Dates
- 2 tbsp unsalted butter
- 1/4 tsp cinnamon
- 4 large eggs
Instructions
- Using a small knife, open the dates and remove the pit. Dice the dates into small pieces. Alternatively, you can just slice the dates in half.
- Melt the butter in a pan over medium heat. Saute the dates for 5 minutes until they are slightly caramelized.
- Whisk the eggs in a bowl and then pour them over the dates. Cover and cook for 10 minutes until the eggs are set.
- If desired, fold the omelette before serving and top with sesame seeds.
Video
Notes
- You can double and triple the recipe if desired.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan over medium heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
