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Kuku Sabzi
Kuku Sabzi
- Preparation time 20 mins
- Serves 4 people
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This Persian omelette is said to be more herb than omelette. Some recipes include sour barberries but they are hard to find so I left them out. If you’d like you can sub in ¼ cup chopped dried cranberries though they will be much sweeter.
Ingredients
- 1 bunch dill (about 1 cup for all herbs)
- 1 bunch parsley
- 1 bunch coriander
- 1 small leek, finely sliced
- 1 clove garlic, finely grated
- ¼ cup roasted walnuts, chopped
- Salt and pepper, to taste
- ½ tsp turmeric
- 6 eggs
Method
- Chop all the herbs finely and place in a large bowl with remaining ingredients. Mix to combine.
- Lightly oil a medium frypan and place over medium heat. Add your egg mix and spread into an even layer. Cook until ¾ done, about 5 minutes, then slide onto a clean dinner plate. Place the pan over top and flip the omelette back onto it to cook the raw side until set, another few minutes.
- Serving options are endless, can be part of a shared meal, breakfast or served with fluffy steamed rice and a little yoghurt.
Notes
Recipe by Camellia Ling Aebischer.
