Qayganaq is a delicious dessert or breakfast option that is incredibly tasty and is also known as Tabrizi Khagineh. In Persian, Khagineh refers to a dish made by whisking the yolks and whites of whole eggs and frying them in oil. The main ingredients of Khagineh are flour and eggs. Qayganaq is a type of thin Khagineh that is cooked in Zanjan and Tabriz, typically served as a breakfast alongside tea. What sets Zanjani Khagineh apart is the addition of syrup; sugar is mixed into the batter right from the start to give it a sweet flavor.

Ingredients of Qayganaq

•  3 eggs
•  3 tablespoons of yogurt
•  3 tablespoons of white flour
•  1 tablespoon of baking powder
•  Rose powder (as needed)
•  Saffron (as needed)
•  Walnuts (as needed)
•   Cinnamon (as needed)
•   Vanilla (as needed)
•   Cardamom and grape syrup (as needed)
•   Pistachio and almond slivers (as needed)
•   Butter (as needed)

How to Make Qayganaq

You can adjust the recipe based on the number of eggs, yogurt, and flour you have. For example, you can make Qayganaq with just two eggs, two tablespoons of yogurt, and two tablespoons of flour. Baking powder can be omitted if you prefer a less fluffy Khagineh.

1. Start by adding salt and vanilla to the eggs in a bowl, and whisk them well until everything is fully combined.
2. Next, add the yogurt, flour, baking powder, and saffron, mixing everything until you have a smooth batter.
3. Choose a suitable pan for cooking and grease the bottom with butter. Pour half of the batter into the pan and place it over very low heat.
4. Cover the pan to let the mixture set a bit. Then, sprinkle walnuts, cinnamon, rose powder, and cardamom on top, and cover it again to let it cook.
5. Gently pour the remaining batter over the top, cover the pan, and let it cook until it’s fully done.
6. Finally, flip the Khagineh to cook the other side until it’s golden and crispy.

In Tabriz, it’s common to prepare a syrup with sugar, water, and rosewater, which is poured over the Khagineh after it’s cooked. In Zanjan, this Khagineh is served with grape syrup. For decoration, you can use slivers of pistachio or almond and sprinkle some rose powder on top.