Persian scrambled eggs with dill (panir bereshteh)

After "discovering" this wonderful Persian beetroot and yogurt borani recipe, I was hungry for more Persian recipes. Browsing the our four chickens, I'm always willing to try new egg recipes, and this feta omelette fit the bill nicely.

Fluffy, one of our two Orpingtons, on a walk 

I didn't have an exact recipe, instead I took inspiration from here and there (see some links at the bottom of this post). I call it Persian scrambled eggs with feta as opposed to Persian feta omelette, as, well, this is how I make scrambled eggs and not an omelette :) By blitzing the eggs with feta cheese first guarantees you have a uniform feta-egg mixture, and every bite you take tastes of the lovely feta cheese, as well as the farm-fresh eggs.

Serve with a selection of flat and soft white breads, or on top of - or between - toasted sliced bread.

Persian scrambled eggs with feta cheese
Serves two to three



4 large eggs
200 g soft feta cheese
freshly ground white or black pepper
a pinch of oregano or marjoram

fresh dill, to garnish

Place the eggs and the feta into the beaker of your hand-held/immersion blender and blitz until combined. Season with pepper and a pinch of oregano or marjoram.
Lightly oil a heavy-bottomed omelet pan.
Pour the egg mixture into the cold pan and place the pan onto a hob over a medium-low heat. Heat gently and slowly, stirring with a wooden spatula or spoon, until the eggs are scrambled, yet soft and creamy.
Remove the pan from the heat, transfer the eggs into a serving dish. Garnish with chopped dill and serve at once.  

More about Persian feta omelette/omelet: 
Cooking and Cooking (recipe for Panir Bereshteh)
Julie's "Eating Project" blog (see photo no 5)
She Said (same recipe/photo in the Australian Herald Sun)
Cheese contest @ Canadian Living


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