Persian Scrambled Eggs Recipe

Welcome to Omelette Recipes! Today we will be exploring the delicious and flavorful world of Persian cuisine with a recipe for Persian Scrambled Eggs. This dish, also known as “Kuku,” is a breakfast favorite that packs a punch with fragrant spices, fresh herbs, and rich proteins. Whether you’re looking for an exciting new breakfast recipe or simply want to try out some Persian flavors, this recipe is sure to impress. So let’s get cooking! We’ve made this persian scrambled eggs recipe easy to follow 👨‍🍳.

persian scrambled eggs ingredients


  • 4 eggs
  • 1/4 cup of milk
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 tablespoons of butter
  • 1/2 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of ground turmeric
  • 1/2 cup of cherry tomatoes, halved
  • Feta cheese, crumbled, for serving (optional)
  • Fresh parsley or cilantro, chopped, for serving (optional)


  1. Crack 4 eggs into a medium bowl.
  2. Add 1/4 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the bowl.
  3. Whisk the mixture together until well combined.
  4. Take a large nonstick skillet and place it over medium heat.
  5. Put 2 tablespoons of butter in the skillet and let it melt.
  6. Finely chop 1/2 small onion and add it to the skillet.
  7. Cook the onion until it becomes soft and translucent, stirring occasionally for about 3-4 minutes.
  8. Mince 2 cloves of garlic and add it to the skillet along with 1/2 teaspoon of ground turmeric.
  9. Stir constantly and cook for an additional 1-2 minutes.
  10. Cut 1/2 cup of cherry tomatoes in half and add them to the skillet.
  11. Cook the tomatoes for about 2-3 minutes until they start to soften.
  12. Pour the egg mixture into the skillet.
  13. Stir gently to scramble the eggs with the tomato mixture.
  14. Cook the mixture until the eggs are set, stirring occasionally for about 4-5 minutes.
  15. Remove the skillet from heat and sprinkle crumbled feta cheese and chopped parsley or cilantro over the top if desired.
  16. Immediately serve and enjoy!

persian scrambled eggs

How long does persian scrambled eggs last in the fridge?

Persian scrambled eggs can be stored in the fridge for up to three to four days after cooking. However, it’s important to store them in an airtight container to prevent them from drying out or absorbing unwanted odors. When reheating the eggs, it’s recommended to do so on low heat over a stovetop or in the microwave to prevent overcooking or developing a rubbery texture. It’s also important to note that the longer the eggs are stored in the fridge, the less flavorful and moist they may become. Therefore, it’s best to consume them within the recommended time frame.

Low calorie persian scrambled eggs recipe substitutions

To make this recipe lower calorie, there are a few substitutions that can be made. Firstly, you can use non-stick cooking spray instead of butter to reduce the fat content. Secondly, you can use low-fat milk or skim milk instead of whole milk to reduce the calorie count. Thirdly, you can reduce the amount of feta cheese used or omit it altogether. Finally, you can add more vegetables such as spinach or bell peppers to bulk up the recipe without adding a lot of calories. By making these substitutions, you can significantly reduce the calorie count of this dish while still keeping it delicious and satisfying.

What to serve with a persian scrambled eggs?

Persian scrambled eggs, also known as “joojeh-berenji”, are typically served with a variety of accompaniments that complement the rich and savory flavors of the eggs. One popular option is to serve the eggs with fresh herbs such as parsley and cilantro, along with diced tomatoes and cucumbers for a refreshing and light touch. A dollop of Greek yogurt or labneh on the side can add a creamy and tangy contrast to the dish. Bread, pita or lavash can be served as a side for a complete and satisfying breakfast or brunch. For a heartier meal, sautéed mushrooms, onions, or roasted potatoes can be added to the eggs to create a delicious and filling dish.

Whats the best sauce for a persian scrambled eggs?

The best sauce for Persian scrambled eggs is Mast-o-Khiar, a refreshing yogurt-based sauce. To make this sauce, you will need plain yogurt, diced cucumber, salt, dried dill, and dried mint. Simply mix all the ingredients together and let it chill in the fridge for at least an hour before serving. This sauce pairs perfectly with the eggs as it complements their creaminess and adds a tangy and herbaceous flavor that balances out the dish. Its versatility also makes it a great addition to other Persian dishes, such as grilled meats and rice pilaf.

Persian scrambled eggs health benefits

Persian scrambled eggs, also known as “kuku,” can provide several health benefits. These eggs are typically cooked with a variety of vegetables, such as spinach, onions, and herbs. The addition of these ingredients can provide essential vitamins and minerals, such as vitamin A, vitamin C, and potassium. Eggs themselves are a good source of protein, which can help with muscle growth and repair. However, while Persian scrambled eggs can be a healthy option, the addition of oil or butter can increase the calorie count. As an alternative, a vegetable omelet made with egg whites and whole vegetables cooked in a non-stick pan can be a lower calorie option that still provides many of the same health benefits.





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