Play Me a Recipe
Meherwan Irani makes Akuri
Spicewalla founder and Chai Pani chef Meherwan Irani shares his recipe for a Akuri, a classic Parsi breakfast dish of soft-scrambled, veggie-laden eggs.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.
Meherwan Irani's Akuri
- 1 cup finely diced white onion
- 3 tablespoons vegetable oil
- Sea salt
- 1 cup diced tomatoes
- 2 tablespoons diced serranos (or any green chili de-seeded)
- 1/4 teaspoon turmeric
- 1/4 teaspoon kashmiri chili powder or cayenne
- 1 cup chopped cilantro
- 8 eggs
- 2 tablespoons half-and-half or heavy cream
- 2 tablespoons cold butter
- In a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.
- Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.
- Stir for a minute and add 2/3 of the cilantro.
- Sauté for another minute and turn the heat off.
- Whisk eggs and half-and-half to combine well (but don’t let the eggs gets frothy).
- Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.
- The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.
- In another 3-5 minutes, the eggs will be done. They should be soft and creamy.
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Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0