Qeysava

Name: Qeysava
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Cuisine: middle-eastern
Ingredients: 6 Medjool dates, pitted and roughly chopped; 1/4 cup milk; 1/3 cup chopped walnuts; 1 tablespoon unsalted butter; 1/4 teaspoon ground cinnamon; 4 large eggs; 1 tablespoon sesame seeds

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 2 servings

Sometimes spelled gheysavah or ghisava, this sweet and savory breakfast of eggs cooked with dates, walnuts and a hint of cinnamon comes from the Azerbaijan province in northwestern Iran. Similar date-and-egg dishes are popular in other neighboring countries, all hailed as a filling, energizing start to the day. This version can be made interchangably with dates or dried apricots for a similar sweet contrast to the eggs. Serve it simply as is, or add a side of a warm flatbread such as barbari or lavash.

Level: Easy

Total: 20 min
Active: 20 min

Yield: 2 servings

Ingredients

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6 Medjool dates, pitted and roughly chopped

1/4 cup milk

1/3 cup chopped walnuts

1 tablespoon unsalted butter

1/4 teaspoon ground cinnamon

4 large eggs

1 tablespoon sesame seeds

Directions

Place the dates in a medium nonstick skillet over medium heat and add the milk. Slowly cook the mixture until the dates are tender and falling apart, 3 to 5 minutes. Add the walnuts, butter and cinnamon and cook until the walnuts begin to soften, about 5 minutes.
Whisk the eggs together in a medium bowl with a fork. Pour the eggs over the mixture in the skillet and mix to combine. Cook until the eggs are set, 5 to 8 minutes. Transfer to a plate and sprinkle with the sesame seeds and serve.

Cook’s Note

You can also crack the eggs right into the date mixuture in the skillet, cover and cook them until the whites are set. Both methods work for this recipe.