📝 About This Recipe
Hailing from the lush Ardabil province of Azerbaijan-Iran, Gisava is a magnificent testament to the Persian mastery of balancing sweet and savory flavors. This rustic yet sophisticated dish transforms humble dates, farm-fresh eggs, and aromatic saffron into a decadent topping for buttery steamed rice. It is a soul-warming comfort food traditionally enjoyed during the cold winter months, offering a rich caramel-like sweetness punctuated by the crunch of toasted walnuts.
🥗 Ingredients
The Rice (Chelow)
- 2 cups Long-grain Basmati rice (rinsed until water runs clear)
- 2 tablespoons Sea salt (for boiling water)
- 3 tablespoons Unsalted butter (melted)
- 1/2 teaspoon Saffron threads (ground and dissolved in 2 tbsp hot water)
The Gisava Topping
- 20-25 pieces Soft dates (Mazafati or Medjool) (pitted and halved)
- 4 Large eggs (at room temperature)
- 1/2 cup Walnut halves (roughly chopped)
- 4 tablespoons Ghee or unsalted butter (divided)
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground cardamom
- 1/4 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Salt (to balance the sweetness)
Garnish
- 1 teaspoon Dried rose petals (culinary grade)
- 1 tablespoon Slivered pistachios (optional for color)
👨🍳 Instructions
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1
Soak the rinsed Basmati rice in lukewarm salted water for at least 30 minutes to ensure long, fluffy grains.
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2
Bring a large pot of water (about 8 cups) to a rolling boil with 2 tablespoons of sea salt.
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3
Drain the soaked rice and add it to the boiling water. Boil for 6-8 minutes until the grains are tender on the outside but still have a firm 'bite' in the center (al dente).
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4
Drain the rice in a fine-mesh colander and rinse quickly with lukewarm water to stop the cooking process.
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5
In the same pot, add half of the melted butter. Mound the rice back into the pot in a cone shape. Poke a few holes in the rice mound with the handle of a wooden spoon to allow steam to escape.
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6
Wrap the pot lid in a clean kitchen towel (Damkani) and cover tightly. Cook on low heat for 30-35 minutes to develop a perfect steam and a light crust (Tahdig) at the bottom.
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7
While the rice steams, prepare the Gisava. Heat 2 tablespoons of ghee in a large non-stick skillet over medium-low heat.
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8
Add the chopped walnuts to the skillet and toast for 2-3 minutes until fragrant and slightly golden.
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9
Add the pitted dates to the skillet along with the remaining ghee. Sauté gently for 4-5 minutes until the dates soften and become glossy, being careful not to burn them.
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10
Sprinkle the cinnamon, cardamom, salt, and black pepper over the date mixture. Stir gently to coat.
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11
In a small bowl, lightly whisk the eggs. Pour the eggs over the dates and walnuts in the skillet.
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12
Allow the eggs to set for a minute, then gently fold them into the dates (like a soft scramble) until just cooked through but still moist. Remove from heat immediately.
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13
Once the rice is done, gently fluff it with a fork. Mix a few spoonfuls of the white rice with the prepared saffron water in a separate bowl to create golden garnish rice.
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14
Platter the white rice, top with the golden saffron rice, and then spoon the warm Gisava (date and egg mixture) over the center.
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15
Garnish with dried rose petals and slivered pistachios for a royal finish.
💡 Chef's Tips
Use high-quality Medjool or Mazafati dates; their soft, jammy texture is essential for the right consistency. Do not over-scramble the eggs; they should be soft and tender to contrast with the chewy dates. If the dates are a bit dry, add a tablespoon of hot water to the skillet to help them soften during the sautéing process. Always use a kitchen towel on the lid when steaming the rice; this prevents condensation from dripping back and making the rice soggy. For an extra layer of flavor, you can add a teaspoon of orange blossom water to the eggs before whisking.
🍽️ Serving Suggestions
Serve with a side of Maast-o-Khiar (Persian yogurt and cucumber dip) to provide a cool, creamy contrast. A side of Torshi (Persian pickled vegetables) cuts through the richness of the dates and eggs beautifully. Pair with a glass of hot Persian black tea brewed with a cardamom pod. Enjoy as a hearty breakfast or a unique 'Brunch' centerpiece. Serve with fresh herbs (Sabzi Khordan) like mint and radish to cleanse the palate.