(Persia Digest) – Tabrizi omelet or “Ghighanakh” is one of East Azarbaijan’s most delicious and popular deserts in northwestern Iran. This is usually served with tea or coffee as a snack in the afternoons or in gatherings. A range of nuts can be used for the filling, although pistachio is customarily used when entertaining.
1 Cup sugar
1 Cup water
½ tsp Cardamom powder
2 tbsp Rosewater
Dissolved saffron to taste
2 tbsp Sweet yoghurt
2 tbsp Flour
¼ tbsp Baking powder
A pinch of salt
1 tsp Vanilla powder
Nuts including chopped walnuts and silvered pistachios or almonds to taste
Cinnamon powder, rose petal powder, and pistachio powder to taste
Mix a cup of sugar and a cup of water in a pot and bring to the boil on low heat until it thickens. Add the cardamom powder, rosewater, and saffron and mix well; turn off the heat immediately to preserve the aromas.
Beat the two eggs in a bowl and add the yoghurt, flour, baking powder, salt, saffron, and vanilla powder and stir all the ingredients.
Pour some oil in a non-stick pan and warm over a low heat. Pour half the mixture in and cover for a few minutes. Then, add the chopped nuts over it. Sprinkle with cinnamon, rose petal powder, and pistachio powder before pouring the rest of mixture over the whole thing. Cover and leave the omelet to cook. Turn over when it is cooked to fry the other side until crispy. Place on a dish and garnish with coconut powder, pistachio powder, and rose petal powder. Pour the cold syrup over the omelet and leave it to absorb. Cut into desired shapes and serve with tea, coffee, or ice cream.
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