Parsi-Style Spicy Scrambled Eggs (Akoori)

(Photo by caviar and codfish/Flickr)

Serves 4.


6 large eggs
4 tablespoons milk
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
2 tablespoons ghee
6 spring onions (scallions), finely chopped
2 fresh chillies, seeded and chopped
1 teaspoon finely grated fresh ginger
1/8 teaspoon ground turmeric
2 tablespoons chopped fresh coriander leaves
1 small ripe tomato, diced (optional)
coriander sprigs to garnish


Beat eggs until mixed. Add milk, salt, pepper and cumin. Heat ghee in a frying pan and cook the spring onions, chillies and ginger until soft. Add turmeric, coriander leaves and tomato and fry for a minute or two longer, then stir in the egg mixture. Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.

Cook until eggs are creamy, transfer to a serving plate and serve with chapatis or parathas.