Gheysava (Eggs With Dates and Cinnamon)
By Naz Deravian · 15 minutes · 2 servings
A recipe by Naz Deravian (by Naz Deravian) from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 5 minutes
- 🍳 Cook time: 10 minutes
- ⏱️ Total time: 15 minutes
- 🍽️ Servings: 2
Ingredients
- 2 dried, food-safe Damask rose buds, or about 10 petals, for serving (optional; see Tip)
- 4 large meaty dates, such as medjool
- 1 tablespoon butter
- 2 tablespoons chopped walnuts
- ⅛ teaspoon ground cinnamon, plus more for sprinkling
- 2 large eggs
- Salt and black pepper
- 1 teaspoon toasted sesame seeds
- Warmed flatbread, such as lavash or sangak, or toast, for serving
Directions
- In a kettle or small saucepan, bring 1 ½ cups water to a boil.
- If using dried rose, pick the petals off the buds. Place the rose petals on a cutting board and chop as finely as possible; set aside.
- Place the dates in a medium bowl. Pour the boiling water over the dates and soak until softened and the skins look like they’re slipping off, about 5 minutes. Using a spoon, transfer the dates to a small plate or board. Slip off the skins and slice each date in half lengthwise, discarding the pits.
- In a medium (8-inch) pan, melt the butter over medium. Adjust heat to medium-low, add the dates and walnuts, and cook, stirring frequently, until the dates soften more and begin to caramelize around the edges, about 5 minutes. Everything should smell nutty and caramel-like.
- Sprinkle with the cinnamon and stir. Arrange the dates, cut-side down, in a circle around the edges of the pan. Crack the eggs in the middle, season with salt and pepper and cook until the whites set and the yolk is to your liking, about 2 minutes.
- Sprinkle with the sesame seeds, chopped rose petals (if using) and a little extra cinnamon. Serve with flatbread or toast.
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