Authentic Persian Gluten-Free Breakfast (Narenjestan Khorasani): A Sensory Culinary Experience
Discover the authentic Persian breakfast recipe, Narenjestan Khorasani, which is now made gluten-free. Immerse yourself in a symphony of flavors and textures with this easy-to-follow recipe. Experience Iranian culture through its delicious cuisine as you enjoy this luxurious gluten-free meal.
Allergens
Eggs, Dairy (Feta Cheese)
Ingredients
- 1. 200g Gluten
- Free Persian Nan (Kofta) 2. 3 Eggs 3. 8 Cherry Tomatoes 4. 1 Cucumber, thinly sliced 5. 200g Feta Cheese, crumbled 6. 1 tbsp Olive Oil 7. Salt and Pepper, to taste 8. Fresh Parsley, for garnish 9. Fresh Mint, for garnish
Instructions
- Preheat the oven to 350°F (180°C).
- Wrap the gluten free Persian nan in aluminum foil and place it in the oven for 10 minutes or until heated through.
- In a medium bowl, whisk together the eggs with salt and pepper.
- Heat olive oil in a non stick pan over medium heat. Pour the whisked eggs into the pan and cook until set, stirring occasionally.
- Slice cherry tomatoes in half.
- Assemble the dish by placing a piece of gluten free Persian nan on a plate, topping it with scrambled eggs, cucumber slices, cherry tomatoes, and crumbled feta cheese.
- Garnish with fresh parsley and mint leaves.
- Serve immediately.
Chef’s Insight
For an extra touch, drizzle the dish with a sprinkle of za'atar spice blend before serving.
Notes
This recipe is suitable for a gluten-free diet.