Kuku is a more elaborate version of a Spanish omelet, made with different fillings from green beans to this amazing herb version that is served for Nowruz (Persian New Year). Sabzi means “herbs” in Iranian and usually people buy the herbs ready-mixed and often chopped to order in the market, but you will have to make your own mix here in the West.
SERVES 4
INGREDIENTS:
- Pinch of saffron threads
- 4 walnut halves, coarsely chopped
- 1 teaspoon dried barberries (zereshk)
- 1 bunch flat-leaf parsley (7 ounces/200 g), most of the bottom stems discarded, finely chopped
- 1 bunch cilantro (7 ounces/200 g), most of the bottom stems discarded, finely chopped
- 3 bunches scallions (5 ounces/150 g total), thinly sliced
- ½ teaspoon dried powdered fenugreek leaves
- 8 organic eggs
- 2 teaspoons unbleached all-purpose flour
- 1 teaspoon baking powder
- Sea salt and finely ground black pepper
- 2 tablespoons vegetable oil
INSTRUCTIONS:
- Steep saffron in 2 teaspoons water.
- Mix together walnuts, barberries, herbs, scallions, and dried fenugreek in a large mixing bowl.
- Beat eggs in a medium mixing bowl and add saffron water, flour, and baking powder. Mix well and pour over the herb mixture. Season with salt and pepper to taste.
- Heat oil in a 6-inch (17.5 cm) round nonstick skillet over medium heat. Pour in the egg mixture and shake the pan slightly to even out the mixture. Reduce heat to low, cover, and let cook for about 25 minutes until the omelet has risen.
- Invert a plate over the pan and invert the omelet onto it. Slide it back into the pan and cook, uncovered, for another 10 to 15 minutes until browned on both sides and cooked through.
- Gently transfer to a serving platter and serve hot or at room temperature.
