Rise & Shine

Breakfast

Be Bademjaneh (Tomato Jalapeño Omelet)

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1
Cut the tomatoes into 1/4-inch sections, add black pepper to them, and set aside.
2
Slice the jalapeño pepper and add it to a large pan with the olive oil. Cover with the lid and place over medium-low heat.
3
Once the peppers are sautéed, carefully remove the lid and add the chopped tomatoes.
4
Cover with the lid and cook until the tomatoes have released their juice and are cooked through.
5
Add the eggs and stir occasionally, until the omelet is well cooked but still juicy.

The tomato juice released from the tomatoes is what makes this omelet my family's favorite breakfast.
I serve this omelet with either baguette or Persian bread, fresh Persian black tea, or a delicious medium roast American coffee.

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1
Cut the hot dog into 1/4- to 1/5-inch sections.
2
Add the olive oil and hot dog pieces to a pan and place over medium heat.
3
Cook, stirring occasionally, until the hot dog pieces are almost fully sautéed.
4
Add the eggs and mix occasionally.

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1 bunch organic dill
1 organic Serrano or jalapeño pepper
1 small container organic thick Persian-style yogurt (found at a Persian market), or plain organic yogurt strained through a triple-plied cheesecloth for a few hours to remove excess water
3 stalks organic green onion

1
Before untying the dill, cut off the lower ends of the stems. Untie and wash thoroughly, then chop and set aside.
2
Chop the Serrano or jalapeño pepper into small pieces and place in a stand mixer (do not use the blades).
3
Cut the lower ends off the green onions, wash thoroughly, and chop into small pieces.
4
Once the yogurt has thickened (if not using Persian thick yogurt), add it to the stand mixer along with the chopped dill and green onions.
5
Blend everything until all the ingredients are well combined.
6
With a spatula, transfer the spread into a storage container. Flatten the top to prevent air exposure from keeping it too moist.
7
Place a double-folded paper towel over the top to cover the entire surface.
8
Secure the lid and refrigerate.

After several hours, the spread may turn very spicy from the heat of the peppers.
This spread also makes a great appetizer, served with your favorite bread.
I serve this with toasted Persian bread called "Sangak."

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1
Grate the cheese and place it in a bowl.
2
Add the cumin and fennel seeds to the bowl and mix everything together well with a large spoon.
3
Transfer the mixture to a glass food storage container.
4
Refrigerate for a few days — the cheese will absorb the delicious flavor of the seeds as it sits.

Traditionally, the cheese is pressed down into a more solid form, but I like to keep mine loose.
I enjoy this cheese with a variety of traditional Persian breads, such as lavash, sangak, or barbari.
I like to cut the breads in advance, arrange them neatly back into their bags, and freeze them — except for lavash. Whenever I want to serve sangak or barbari, I take a few pieces out of the freezer and toast them on a low setting. They come out tasting freshly baked.
You can also serve this cheese with crackers or bread as an appetizer.