Iranian-style Farmers' Breakfast

Ingredients

In this Iranian adaptation of Bauernfrühstück, we incorporate Iranian spices like turmeric, cumin, and cinnamon to infuse the dish with the flavors of Iran. Additionally, saffron is added to lend a distinct Iranian touch, both in terms of color and aroma. The dish is also served with tangy yogurt, a common accompaniment in Iranian cuisine, which adds a refreshing element to the breakfast. We alse have the original recipe for Bauernfrühstück, so you can check it out.

• 4 medium potatoes, peeled and diced (500g) 4 medium potatoes, peeled and diced (500g)
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• A pinch of saffron threads, soaked in 2 tablespoons warm water A pinch of saffron threads, soaked in 2 tablespoons warm water
• 6 large eggs 6 large eggs
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish
• Fresh mint leaves, chopped, for garnish Fresh mint leaves, chopped, for garnish
• Yogurt, for serving Yogurt, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 3g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the diced potatoes and cook until golden brown and crispy, stirring occasionally.
2. 2.
   Add the chopped onion, red bell pepper, and green bell pepper to the skillet. Sauté until the vegetables are tender.
3. 3.
   Sprinkle the ground turmeric, ground cumin, and ground cinnamon over the vegetables. Stir well to coat the vegetables with the spices.
4. 4.
   Pour the saffron-infused water over the vegetables and stir to distribute the saffron evenly. Cook for an additional 2 minutes.
5. 5.
   In a separate bowl, whisk the eggs with salt and pepper.
6. 6.
   Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked to your desired consistency.
7. 7.
   Remove the skillet from heat and garnish the dish with fresh parsley and mint leaves.
8. 8.
   Serve the Iranian-style Farmers' Breakfast hot, accompanied by a side of yogurt.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron, soak the threads in warm water for at least 10 minutes before adding them to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or red pepper flakes to the dish.
• Serve the Iranian-style Farmers' Breakfast with warm flatbread or toasted Iranian bread for a complete meal.
• Customize the dish by adding other vegetables such as mushrooms or zucchini.
• If you prefer a creamier texture, mix some yogurt into the scrambled eggs before cooking them.
• Experiment with different fresh herbs like dill or coriander for added flavor.

Serving advice

Serve the Iranian-style Farmers' Breakfast hot, straight from the skillet, for the best taste and texture. Accompany it with a side of tangy yogurt to balance the flavors.

Presentation advice

Present the Iranian-style Farmers' Breakfast in a large, colorful platter, allowing the vibrant colors of the saffron-infused potatoes and scrambled eggs to shine through. Garnish with a sprinkle of fresh herbs for an added touch of freshness.