Persian Cheese and Egg Hors d'Oeuvre (Ardoore Paneer va Tokhm Morgh)
"Elevate your appetizer game with this warm, herb-flecked Persian delicacy that turns simple pantry staples into a sophisticated, melt-in-your-mouth experience."
Instructions
Finely chop the hard‑boiled eggs and season them lightly with salt and black pepper. Set aside.
Heat the olive oil in a skillet over medium heat until warm and lightly shimmering.
Add the grated cheese and gently stir as it softens and begins to melt, allowing it to turn lightly golden without browning too much.
Quickly add the chopped eggs to the melted cheese, stirring continuously to create a cohesive, creamy mixture.
Remove the pan from the heat and gently fold in the fresh herbs to preserve their color and aroma.
Transfer to a serving dish and serve immediately while warm, accompanied by bread or crackers.