Panir Bereshteh

Scrambled Eggs with feta & dill

Breakfast is probably my favourite meal of the day. I wake up seeking a savoury dish most mornings. I have never been a cereal, fruits or yoghurt breakfast fiend and I am one of the rare people that feels hungry within half an hour of eating porridge. When we are on holiday you can often find me at the cooked section of the buffet or asking for a Full English – just as long as there are eggs available, I am a happy human.

There are a number of Iranian breakfast-style egg dishes to dip in and out of. I have previously posted the recipe for Nargessi (Persian spinach and eggs) and I will be posting more in due course. The Persian variations to familiar breakfast recipes have provided a great deal of variety to my breakfast choices and I hope recipes like this one will do the same for you.

Panir Bereshteh is a delicately flavoured old recipe from Gilan Province, in northern Iran, which lies along the Caspian Sea bordering Russia. The Province is lush and green with many delicious dishes, particularly vegetarian, originating from the Province, including Mirza Ghasemi (smoked aubergines and eggs) and Baghali Ghatogh (eggs with broad beans and dill). The name of the dish translated means ‘crispy cheese’ (Panir – cheese, and Bereshteh – crispy), but the actual dish is not crispy as the cheese melts to a creamy sauce while cooking, before the eggs are added.

This recipe is a great addition to your breakfast or brunch catalogue of recipes with the dill and feta resulting in fresh and light flavours. We often eat this as a Persian version of scrambled eggs and smoked salmon as the flavours complement each other perfectly or with tomatoes and cucumbers, as pictured, if you are a veggie.

Panir Bereshteh

Scrambled Eggs with feta & dill
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast, Brunch
Cuisine: Persian, Iranian
Keyword: egg recipes, easy recipe
Servings: 2
Author: Mersedeh Prewer


  • 2 tsp olive oil
  • 1 tsp butter or ghee
  • 1 garlic clove (crushed) (optional)
  • 80 g feta cheese
  • 2 spring onions (finely sliced)
  • 1/2 tsp turmeric
  • 4 large free-range eggs (beaten)
  • 1 tbsp fresh dill (chopped and a further pinch to garnish)
  • Salt and pepper (to taste)


  • Add olive oil and butter to a frying pan and heat on a medium heat until the butter has melted. Add crushed garlic and stir until aroma released.
  • Add feta cheese and let it cook down until it has melted into a creamy mixture.
  • Reduce heat to low and add spring onion and stir gently.
  • Add turmeric and stir gently pushing the creamy mixture evenly across the pan, ready for the egg mixture.
  • Add dill to beaten eggs and then pour into the frying pan, tilting the pan slightly from side to side so the mixture spreads equally. Increase the heat to medium.
  • As the eggs start to firm, take a spatula and stir gently to the preferred consistency. Turn heat off and serve on its own or with smoked salmon, flat bread or toast.

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