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| Egg: | 1 |
| Milk: | 1 tbsp |
| Toast: | 1 |
| Dates: | 3 |
| Walnuts: | 5 g |
| Feta cheese: | 1 cube |
| cinnamon: | 1 tsp |
Qeyssawa is a traditional Persian scrambled egg dish typically served with flatbread such as Taftoon. For a modern twist, you can also use toasted bread – when pan-fried, it becomes wonderfully crispy and pairs surprisingly well with the egg mixture. Simply melt some butter in a pan over medium heat and toast the bread on both sides until golden brown. Choose a sturdy type of bread that can hold the scrambled egg and toppings well.
Tip: Want to make traditional Taftoon at home? Find our recipe here.Chop the dates into small pieces and roughly crush the walnuts. Add both to the pan and sauté briefly.
Tip: Be careful not to burn the dates and walnuts – sauté briefly and stir frequently. You can also add sun-dried tomatoes for a tangy twist.Crack the egg into a small bowl and whisk it together with a spoonful of milk. Add a pinch of cinnamon for a warm flavor note. Pour the mixture into the pan with the dates and walnuts and cook gently while stirring until softly set.
Tip: For extra creaminess, add a little cream to the egg mixture.Place the scrambled egg, dates, and walnuts onto the prepared toast. Finish by grating some feta cheese over the top. Traditionally, Qeyssawa is eaten with Persian flatbread like Taftoon. To enjoy it this way, tear off a small piece of bread, scoop up some of the mixture, and form a bite-sized portion called a Loghmeh (لقمه). This way of eating is common in Persian cuisine and adds a social, hands-on element to the meal.
Watch the video tutorial to see each step in detail. Craving more Persian dishes? Browse our recipe list and use the filter function to explore breakfasts, vegetarian meals, and traditional favorites.| Egg: | 1 |
| Milk: | 1 tbsp |
| Toast: | 1 |
| Dates: | 3 |
| Walnuts: | 5 g |
| Feta cheese: | 1 cube |
| cinnamon: | 1 tsp |
Recommendations from Chef of Persia
Want to know where you can try this dish? We’ve done the research and found out which restaurants have this dish (or a variation of it) on their menu.
Mention Chef of Persia when ordering!
Qeysawa (قیساوا) – also known as Gheysawa – is a savory persian breakfast dish from the Turkic-speaking city of Iran, Ardabil. It combines softly scrambled eggs with warm milk, caramelized dates, chopped walnuts, feta cheese, and a hint of cinnamon to create a nourishing and flavorful meal.
One of the distinctive features of this dish is how it’s eaten: traditionally, Qeysawa is served with Persian flatbreads such as Taftoon or Barbari. Diners tear off small pieces of bread to scoop up the mixture, forming bite-sized portions known as Loghmeh (لقمه). This method of eating is deeply rooted in Persian food culture and adds a social, almost ceremonial touch to the meal.
In modern adaptations, Qeysawa is also served on toasted bread, which provides a satisfying contrast between the crisp base and the soft, rich topping of eggs, dates, and cheese. This fusion approach makes it easy to enjoy the dish in new ways while staying true to its traditional core.
With sweet dates, rich walnuts, and protein-packed eggs, Qeysawa offers a balanced mix of flavors and textures. It’s a comforting and energizing dish that’s perfect for a nourishing breakfast or brunch.
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