Iranian Baida Curry Recipe
Delight your taste buds with the aromatic and flavorful Iranian Baida Curry, a Middle Eastern egg curry recipe rich in spices, creamy coconut, and the delightful sweetness of jaggery. Paired with garlic naan, chapathi, or steamed rice, this dish makes a perfect choice for lunch, bringing together the essence of traditional Iranian flavors. With a balance of spice, sweetness, and the hearty goodness of eggs, this curry is a unique twist on egg-based dishes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 4 |
| Onion, chopped | 1 |
| Jaggery | 1 tablespoon |
| Salt | To taste |
| Sunflower Oil | As required |
| Fresh Coconut, grated | 1/4 cup |
| Coriander (Dhania) Leaves, chopped | 1 sprig |
| Coriander Seeds | 2 tablespoons |
| Dry Red Chili | 3 |
| Sesame Seeds (Til) | 1 tablespoon |
| Poppy Seeds | 1 tablespoon |
| Ginger, chopped | 1 inch |
| Garlic, chopped | 5 cloves |
| Almonds (Badam) | 8 |
Preparation Time and Servings
| Preparation Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 30 minutes | 40 minutes | 4 |
Instructions
1. Boiling the Eggs
- Begin by boiling the whole eggs in water. Ensure that the eggs are fully immersed in the water.
- Boil them for about 15 minutes, until they are hard-boiled.
- Once done, set the eggs aside and allow them to cool. Once cool, de-shell them carefully.
2. Dry Roasting the Spices
- In a dry pan, roast the coriander seeds, dry red chilies, sesame seeds, poppy seeds, ginger, garlic, and almonds. Roast them on a medium flame until fragrant, ensuring they do not burn.
- Once roasted, remove them from the heat and allow the mixture to cool.
- Grind the roasted spices along with the grated coconut into a smooth paste by adding a small amount of water. This forms the base of the curry.
3. Preparing the Curry Base
- In a heavy-bottomed kadai (pan), heat a few tablespoons of sunflower oil over medium heat.
- Add the chopped onions and sauté them until they turn golden brown.
- Next, add the ground masala paste to the pan and sauté for 8-10 minutes until the raw aroma fades away and the masala is cooked.
4. Cooking the Curry
- Once the masala is well sautéed, add 1 cup of water along with the jaggery.
- Stir well and bring the curry to a boil.
- Add salt according to your taste, adjusting the seasoning if necessary.
5. Adding the Eggs
- Take the de-shelled eggs and cut them in half. Gently place the eggs into the boiling curry.
- Allow the curry to simmer for an additional 2 minutes, letting the flavors meld with the eggs.
- Turn off the heat.
6. Garnishing
- Finally, garnish the curry with freshly chopped coriander leaves.
Serving Suggestions
Serve this flavorful Iranian Baida Curry alongside garlic naan, chapathi, or steamed rice for a complete meal. You can also pair it with a side of Moong Sprouts Salad with Grated Carrots and Coriander for a refreshing contrast to the rich curry.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Carbohydrates | 18 g |
| Protein | 11 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugars | 4 g |
| Sodium | 210 mg |
| Potassium | 300 mg |
Tips for Success
- Roasting the spices: To enhance the flavors of the curry, make sure the spices are dry-roasted on medium heat. Over-roasting can result in a bitter taste, so keep an eye on them.
- Coconut paste consistency: The ground coconut and spice paste should be smooth and creamy, as it forms the curry’s base. Add water little by little while grinding to achieve the right consistency.
- Egg addition: Be gentle when placing the boiled eggs into the curry. You can score the eggs lightly before adding them, allowing the flavors to seep in better.
- Jaggery balance: Adjust the quantity of jaggery depending on your preference for sweetness. The jaggery balances the spiciness of the curry beautifully.
- Garnish wisely: Garnishing with fresh coriander leaves adds freshness and color to the curry, elevating its visual appeal as well as flavor.
Variations to Try
- For a Creamier Texture: If you want a richer curry, you can add a splash of coconut milk or cream at the end of the cooking process.
- Vegetarian Option: Replace the eggs with paneer or boiled potatoes for a vegetarian version of this curry.
- Spice Level: Adjust the number of red chilies based on your heat preference. For a milder curry, reduce the quantity of chilies or de-seed them before grinding.
Cuisine Background
Iranian Baida Curry draws inspiration from the egg curries of the Middle East, infused with the warmth of Indian spices and the creaminess of coconut. Baida, meaning “egg” in Persian, represents the heart of this dish, which is commonly enjoyed in regions that cherish the use of simple ingredients like eggs and aromatic spices. The subtle sweetness from jaggery and the rich texture of ground coconut bring out the fusion of both Iranian and Indian culinary traditions, making it a truly delightful and satisfying dish.
Enjoy this Iranian Baida Curry recipe for your next lunch and take a culinary journey to the heart of Middle Eastern flavors!
