I'm giving you the full rundown of all the dishes traditionally served in a Persian breakfast, as well as the recipes you can make to recreate this delicious morning feast.
The night before, make the (optional) adasi* and (optional) tea stained eggs.
Soak the walnuts in cold water while you prepare the rest of breakfast.
Brew the Persian tea: 1 tablespoon of black loose leaf tea and crack open 2 cardamom pods in boiling hot water for 5 minutes.
Place the block of feta on a small plate without the brine.
Place the jam(s), honey, dates, and sarsheer in their own small bowls.
Thinly slice the tomato and cucumber and place them on a small plate. Season them with salt and pepper.
Warm the bread and set it on the table, covered with a tea towel or cloth napkin to help keep it warm.
Make your eggs* (if you haven't already made tea stained eggs) to your preference.
Strain the walnuts place them in a small dish.
Notes
There are a few Persian egg dishes that can be part of breakfast, including tea eggs, fried eggs in oil (nimroo), an omelette or herb frittata (kuku sabzi).* Recipe for adasi.** Recipe for tea-stained eggs.