Dish

Tokhme banjanromi

Tokhme banjanromi is made by frying sliced eggplant until golden brown and then adding beaten eggs to the pan. The mixture is then cooked until the eggs are set. The dish is seasoned with salt, pepper and turmeric. It can be served hot or cold and is often accompanied by bread or rice. Tokhme banjanromi is a great source of protein and fiber.

Asian cuisine› South Asian cuisine› Afghan cuisine

Breakfast

Origins and history

Tokhme banjanromi has been a popular dish in Iran for centuries. It is believed to have originated in the northern region of the country and was traditionally served as a breakfast dish. Today, it is enjoyed throughout Iran and is often served as a light lunch or dinner.

Dietary considerations

Vegetarian, gluten-free

Variations

There are many variations of Tokhme banjanromi. Some recipes call for the addition of tomatoes, onions or garlic. Others use different spices such as cumin or coriander. Some recipes also call for the use of yogurt or sour cream.

Presentation and garnishing

Tokhme banjanromi can be garnished with fresh herbs such as parsley or cilantro. It can also be served with a dollop of yogurt or sour cream on top.

Tips & Tricks

To prevent the eggplant from becoming too oily, it is important to use a non-stick pan and to blot the eggplant slices with paper towels before frying.