KUKU SABZI (PERSIAN HERBED OMELET)
4 servings
This bright-green, herb-packed omelet is traditionally made during the Persian new year (Nowruz). You may use spinach or other greens in place of some of the herbs. Adding barberries is traditional.
Heat in a 10-inch skillet over medium heat:
- 1 tablespoon olive oil
Add and sauté until softened, about 5 minutes:
- 1 large leek, white and tender green parts only, halved lengthwise, well washed, and thinly sliced
Meanwhile, whisk together in a large bowl:
- 8 large eggs
- 1 cup finely chopped parsley
- 1 cup finely chopped cilantro
- 1 cup finely chopped dill
- (¼ cup chopped toasted walnuts)
- (2 tablespoons dried barberries or chopped dried cranberries)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Preheat the broiler. Reduce the heat on the stovetop to medium-low and add to the skillet:
- 2 tablespoons olive oil
Add the herb-egg mixture and stir to combine with the leek. Allow to cook, undisturbed, until set on the bottom, 8 to 10 minutes. Transfer the skillet to the oven and broil until the top is set, 1 to 2 minutes. Transfer to a warm platter, cut into wedges, and serve.