Lavish Persian Breakfast Spread
Lavish Persian Breakfast Spread
Ingredients
For the Haleem (Wheat and Meat Porridge)
- 1 pound cooked shredded lamb or beef, warm
- 1 cup wheat berries, cooked and pureed
- 2 cups water or broth
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon, for garnish
- 2 tablespoons granulated sugar, for garnish
- 1 tablespoon sesame seeds, for garnish
- 2 tablespoons butter, melted, for drizzling
For the Kalleh Pacheh (Lamb Stew)
- 2 pounds cooked lamb shanks or stew meat, tender and warm, in broth
- 1/2 cup canned chickpeas, drained and rinsed
- 2 lime, cut into wedges, for serving
For the Sausage and Scrambled Eggs
- 6 large eggs
- 4 red sausages, sliced
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
For the Fried Eggs
- 4 large eggs
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Fresh Cheese Platter
- 8 ounces feta cheese, cubed or crumbled
- 1/2 cup walnuts, whole
- 1 cucumber, sliced
- 1 cup cherry tomatoes, whole
- 1/4 cup fresh dill or parsley, chopped, for garnish
- 1 teaspoon black sesame seeds, for garnish
- 1 lime, cut into wedges
For the Sweet Accompaniments
- 1/2 cup cherry jam
- 1/2 cup clotted cream
- 1/4 cup fruit syrup, such as sour cherry or rose syrup
- 1/2 cup dried dates, pitted and chopped
- 1/4 cup dried figs, chopped
- 1/4 cup walnuts, chopped
- 1 tablespoon rosewater
- 1/4 teaspoon ground cinnamon
For the Bread and Beverage
- 2 Persian flatbread, such as Lavash or Sangak
- 4 teaspoons black tea leaves
- 4 cups water
- as needed granulated sugar, for serving
Instructions
- 1
Prepare the Date and Fig Compote: In a small saucepan, combine chopped dates, figs, chopped walnuts, rosewater, and cinnamon with 1/4 cup of water. Simmer over low heat for 5-7 minutes, stirring occasionally, until fruits are softened and mixture thickens. Set aside to cool slightly.
⏱️ 10 min
- 2
Assemble the Fresh Cheese Platter: Arrange cubed feta cheese, whole walnuts, sliced cucumber, cherry tomatoes, and lime wedges on a serving platter. Garnish the feta with fresh dill or parsley and black sesame seeds.
⏱️ 10 min
- 3
Reheat Haleem: In a large pot, combine the cooked shredded lamb or beef with the pureed wheat berries and 2 cups of water or broth. Stir well to combine. Heat over medium-low heat, stirring frequently, until the Haleem is thick, creamy, and heated through. Season with salt. Keep warm over a very low heat or a brass burner if available.
⏱️ 15 min
- 4
Reheat Kalleh Pacheh: Gently heat the cooked lamb shanks or stew meat in its broth in a separate pot until simmering and thoroughly warmed. Add the drained chickpeas and heat for another 5 minutes. Keep warm.
⏱️ 15 min
- 5
Cook Sausage and Scrambled Eggs: In a medium frying pan, melt 1 tablespoon of butter over medium heat. Add the sliced red sausages and cook for 5-7 minutes until lightly browned. In a bowl, whisk the 6 large eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour the egg mixture over the sausages in the pan. Scramble until cooked to your desired consistency. Garnish with chopped fresh parsley and transfer to a small serving pan.
⏱️ 10 min
- 6
Cook Fried Eggs: In another small frying pan, melt 1 tablespoon of butter over medium heat. Carefully crack 4 large eggs into the pan, ensuring yolks remain intact. Cook for 3-4 minutes for sunny-side-up eggs with runny yolks. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Transfer to a small serving pan.
⏱️ 5 min
- 7
Warm Bread: Gently warm the Persian flatbreads in a dry pan over low heat or in a preheated oven at 250°F for 5 minutes until soft and pliable. Place in a bread basket.
⏱️ 5 min•🌡️ 250
- 8
Brew Tea: Bring 4 cups of water to a boil in a kettle. Place 4 teaspoons of black tea leaves into a teapot. Pour the hot water over the tea leaves and let steep for 5-7 minutes for a strong brew. Serve in small clear glasses.
⏱️ 10 min
- 9
Final Assembly: Transfer the warm Haleem to a shallow serving dish. Create distinct stripes across the top with ground cinnamon, granulated sugar, and sesame seeds. Drizzle with melted butter. Arrange the Kalleh Pacheh in a deep bowl, ensuring lamb pieces are visible, and serve with lime wedges. Arrange the cherry jam, clotted cream, fruit syrup, and date and fig compote in small serving bowls. Present the entire spread on a richly patterned tablecloth, inviting guests to enjoy.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Lavish Persian Breakfast Spread
Ingredients
For the Haleem (Wheat and Meat Porridge)
- 1 pound cooked shredded lamb or beef, warm
- 1 cup wheat berries, cooked and pureed
- 2 cups water or broth
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon, for garnish
- 2 tablespoons granulated sugar, for garnish
- 1 tablespoon sesame seeds, for garnish
- 2 tablespoons butter, melted, for drizzling
For the Kalleh Pacheh (Lamb Stew)
- 2 pounds cooked lamb shanks or stew meat, tender and warm, in broth
- 1/2 cup canned chickpeas, drained and rinsed
- 2 lime, cut into wedges, for serving
For the Sausage and Scrambled Eggs
- 6 large eggs
- 4 red sausages, sliced
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
For the Fried Eggs
- 4 large eggs
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Fresh Cheese Platter
- 8 ounces feta cheese, cubed or crumbled
- 1/2 cup walnuts, whole
- 1 cucumber, sliced
- 1 cup cherry tomatoes, whole
- 1/4 cup fresh dill or parsley, chopped, for garnish
- 1 teaspoon black sesame seeds, for garnish
- 1 lime, cut into wedges
For the Sweet Accompaniments
- 1/2 cup cherry jam
- 1/2 cup clotted cream
- 1/4 cup fruit syrup, such as sour cherry or rose syrup
- 1/2 cup dried dates, pitted and chopped
- 1/4 cup dried figs, chopped
- 1/4 cup walnuts, chopped
- 1 tablespoon rosewater
- 1/4 teaspoon ground cinnamon
For the Bread and Beverage
- 2 Persian flatbread, such as Lavash or Sangak
- 4 teaspoons black tea leaves
- 4 cups water
- as needed granulated sugar, for serving
Instructions
- 1
Prepare the Date and Fig Compote: In a small saucepan, combine chopped dates, figs, chopped walnuts, rosewater, and cinnamon with 1/4 cup of water. Simmer over low heat for 5-7 minutes, stirring occasionally, until fruits are softened and mixture thickens. Set aside to cool slightly.
⏱️ 10 min - 2
Assemble the Fresh Cheese Platter: Arrange cubed feta cheese, whole walnuts, sliced cucumber, cherry tomatoes, and lime wedges on a serving platter. Garnish the feta with fresh dill or parsley and black sesame seeds.
⏱️ 10 min - 3
Reheat Haleem: In a large pot, combine the cooked shredded lamb or beef with the pureed wheat berries and 2 cups of water or broth. Stir well to combine. Heat over medium-low heat, stirring frequently, until the Haleem is thick, creamy, and heated through. Season with salt. Keep warm over a very low heat or a brass burner if available.
⏱️ 15 min - 4
Reheat Kalleh Pacheh: Gently heat the cooked lamb shanks or stew meat in its broth in a separate pot until simmering and thoroughly warmed. Add the drained chickpeas and heat for another 5 minutes. Keep warm.
⏱️ 15 min - 5
Cook Sausage and Scrambled Eggs: In a medium frying pan, melt 1 tablespoon of butter over medium heat. Add the sliced red sausages and cook for 5-7 minutes until lightly browned. In a bowl, whisk the 6 large eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour the egg mixture over the sausages in the pan. Scramble until cooked to your desired consistency. Garnish with chopped fresh parsley and transfer to a small serving pan.
⏱️ 10 min - 6
Cook Fried Eggs: In another small frying pan, melt 1 tablespoon of butter over medium heat. Carefully crack 4 large eggs into the pan, ensuring yolks remain intact. Cook for 3-4 minutes for sunny-side-up eggs with runny yolks. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Transfer to a small serving pan.
⏱️ 5 min - 7
Warm Bread: Gently warm the Persian flatbreads in a dry pan over low heat or in a preheated oven at 250°F for 5 minutes until soft and pliable. Place in a bread basket.
⏱️ 5 min•🌡️ 250 - 8
Brew Tea: Bring 4 cups of water to a boil in a kettle. Place 4 teaspoons of black tea leaves into a teapot. Pour the hot water over the tea leaves and let steep for 5-7 minutes for a strong brew. Serve in small clear glasses.
⏱️ 10 min - 9
Final Assembly: Transfer the warm Haleem to a shallow serving dish. Create distinct stripes across the top with ground cinnamon, granulated sugar, and sesame seeds. Drizzle with melted butter. Arrange the Kalleh Pacheh in a deep bowl, ensuring lamb pieces are visible, and serve with lime wedges. Arrange the cherry jam, clotted cream, fruit syrup, and date and fig compote in small serving bowls. Present the entire spread on a richly patterned tablecloth, inviting guests to enjoy.
⏱️ 10 min