Dishoom's akuri

Dishoom's akuri

By
From
A Lot on Her Plate
Serves
4
Photographer
Helen Cathcart

You’ll know by now that I’ve got a bit of a thing for eggs. Eggs are versatile, frugal, healthy and properly nourishing, and they really set you up for the day ahead. When I was in Bombay with the guys from London’s Dishoom restaurant, visiting the city’s Parsi cafés, I ate eggs in an entirely new way, fashioned into spicy omelettes, fries or scrambles with chillies, spices and onion. I noticed that many of the fading cafés and bakeries had old black-and-white photographs of body builders, and it was explained that the Iranis have a rich culture of body building, hence the penchant for eggs (many cafés dedicate whole sections on their menus to them). I gleaned this Parsi scrambled eggs recipe from Naved Nasir, Dishoom’s executive chef. It’s rich with restorative, medicinal turmeric (full with the antioxidant compound curcumin), and with chilli and coriander it’s the ideal breakfast for someone in need of perking up.

Ingredients

Quantity Ingredient
25g butter
1 small red onion, finely chopped
2 small tomatoes, finely chopped
or 1 large tomato, finely chopped
pinch chopped fresh green chilli
pinch salt
pinch red chilli powder
pinch ground turmeric
4 eggs, lightly beaten
small bunch coriander leaves, finely chopped

To serve

Quantity Ingredient
4 slices toasted sourdough
back bacon, grilled, (optional)
2 stems cherry tomatoes on the vine, (optional)

Method

  1. Put a heavy-based non-stick frying pan over a high heat. Add the butter, onion, tomato, green chilli, salt, chilli powder and turmeric. Mix it all together and stir for 30 seconds, then let it sizzle for a few moments. Add 1 teaspoon of water.
  2. Add the eggs to the pan along with the chopped coriander. Stir the mixture for 30 seconds, then remove from the heat. The eggs should be soft and silky, rather than dry.
  3. Spoon the egg mixture over the sourdough toast, and serve with bacon and vine tomatoes on the side, if you wish.
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