This herb omelet recipe is loosely based on kookoo sabzi (“kookoo” means egg play a party and “sabzi” means mixed greens), which is the most popular of all the Persian kookoos. This abundant mix of herbs and vegetables is served during Nowruz—Persian New Year festivities—and symbolizes new beginnings. Both the barberries and walnuts are optional, and are usually reserved for special occasions.
Persian Herb Omelet
- Yields: 4 servings
- Cook Time: 20 minutes
- Hands-On Time: 15 minutes
- Total Time: 35 minutes
Put the barberries, if using, in a small bowl of water and leave to soak for 5 minutes, then drain. Use paper towels to pat out as much moisture as you can from the soaked barberries and the herbs.
Whisk the eggs vigorously in a large bowl with the baking powder, advieh, softened butter, herbs, barberries and walnuts, if using, and season with salt and pepper.
Melt the remaining butter in an ovenproof, nonstick frying pan over high heat. When the butter begins to foam, pour in the egg and herb mixture and stir well, then reduce the heat and cook for 15 minutes until well-risen and almost fully set on top. Sprinkle with the feta. Meanwhile, preheat the broiler to high.
Place the pan under the broiler and leave for about 5 minutes until golden on the top and just cooked.
Transfer to a plate and sprinkle with dried rose petals, if you like. Serve immediately with warm flatbread, lime wedges and yogurt.
Recipe excerpted from The Jeweled Kitchen: A Stunning Collection of Lebanese, Moroccan and Persian Recipes, and used with permission.