“Mesmerizing Persian Brunch Delight: Paleo-Friendly Saffron Quinoa Pilaf & Herbed Poached Eggs”

Allergens

Eggs, Nuts (optional)

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water or vegetable broth
• Pinch of saffron threads, crushed
• Salt, to taste
• 4 large eggs
• 2 tablespoons white vinegar
• Fresh herbs (parsley, dill, and cilantro) for garnish
• Olive oil, for drizzling
• Optional: Toasted almonds or walnuts for added crunch

Instructions

1. In a medium saucepan, combine quinoa, water or vegetable broth, and saffron. Season with salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 20 minutes, until all liquid is absorbed and quinoa is cooked through. Fluff with a fork and set aside.
2. While the quinoa cooks, prepare an egg poaching setup: fill a shallow saucepan with 2 inches of water and bring to a simmer over medium heat. Add white vinegar to help the eggs hold their shape during cooking.
3. Crack each egg into a small ramekin or bowl, then gently slide each egg into the simmering water. Poach for 3 4 minutes, until the whites are set and yolks are cooked to your desired level of doneness. Remove from water with a slotted spoon and place on a clean kitchen towel to drain.
4. To plate, scoop a generous portion of saffron quinoa onto each of six plates, forming a bed for the poached eggs. Gently place a poached egg atop each mound of quinoa. Sprinkle with freshly chopped herbs, drizzle with olive oil, and garnish with toasted almonds or walnuts if desired.

Chef’s Insight

The combination of saffron and quinoa creates a unique fusion of flavors that highlights the rich history of Persian cuisine.

Notes

Serve this dish warm or at room temperature for optimal enjoyment.