Orley Shabahang’s masterpieces are made possible by our female artisans. As the backbone of our operation, our weavers follow the traditions passed on to them by their mothers both at their looms as well as in their kitchens. Switch up your Mother’s Day brunch menu this year with some classic Persian recipes.
Fresh Herb Fritatta (Kuku Sabzi):
2 tablespoons oil, butter, or ghee
1 large yellow onion, finely chopped
1 teaspoon baking powder
1-1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon turmeric
2 cloves garlic, finely chopped
1/2 cup finely chopped spring onion
1 cup finely chopped parsley
1 cup finely chopped cilantro
1 cup finely chopped dill
1/2 cup coarsely chopped walnuts
1 tablespoon all-purpose flour
Preheat oven to 400°F. Grease a 13″ x 9-1/2″ pan and set aside.
Heat 2 tablespoons of oil in a skillet and sauté the onions until lightly golden. Remove from heat and allow to cool.
Break eggs into a mixing bowl. Lightly beat in baking powder, salt, pepper, and turmeric. Fold in garlic, herbs, walnuts, flour, and sautéed onions.
Pour the egg mixture into greased pan and bake uncovered for 20 minutes. Remove bake from oven and allow to cool for 5 minutes. Serve hot or at room temperature.
Date Omelette (Tokhme-morgh Khorma):
1 tablespoon oil, butter, or ghee
6 large dates, chopped
4 large eggs
1/4 teaspoon sea salt
Heat oil, butter, or ghee in a skillet. Add chopped dates and cook until softened.
Add eggs and scramble until cooked. Sprinkle salt over the dish to taste.
2-1/2 cups water
4 cups sugar
1/4 cup fresh lime juice
1/2 cup rose water
Your favorite lemonade brand
Bring the water and sugar to a boil in a pot. Simmer for 10 minutes. Add the lime juice and rosewater and cook for an additional 10 minutes, stirring occasionally.
Remove pot from heat and allow to cool.
For every one part syrup, mix 3 parts lemonade.
All of the families that come together to create an Orley Shabahang carpet wish you and yours a very happy Mother’s Day!