Recipe: Kuku-ye Sebzeh (Persian Herbed Omelette)

Try to use a mix of any available fresh green herbs. Here I list a few standard ones, but fresh cilantro, thyme, chives, tarragon, chervil, fennel, or leeks are also wonderful and can be used in any combination.

    • 1 cup chopped parsley
    • 1 cup chopped scallions
    • ½ cup of chopped fresh dill
    • ½ cup of chopped mint
    • 1 cup chopped fresh spinach
    • 2 teaspoons vegetable oil
    • 8 eggs
    • a pinch of turmeric
    • a few chopped walnuts
    • salt and pepper to taste
    • a little butter

Preheat the oven to 350 F.

In a saucepan, heat the oil and add all the green things (spinach and herbs) until they're just wilted. Remove and set aside. Beat the eggs until slightly frothy. Add the salt, pepper, walnuts, and turmeric to the eggs, then the already cooked greens. Mix well.

This mixture can be cooked on the stovetop, like a Spanish tortilla, or else in the oven, like an Italian frittata. For now, the oven version. Lightly butter an ovenproof dish, and pour the egg mixture in. Allow to cook until eggs are fully set, and slightly golden on top, probably 20 to 30 minutes.

The kuku can be served hot or cold, as a meal or as a snack, and is especially nice accompanied with yogurt.

To read more about the Iranian New Year and the traditions surrounding its holiday foods, click here.

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Maggie Schmitt is a freelance researcher and translator based in Madrid.  She is currently working on a book called The Gaza Kitchen with Laila El-Haddad. Learn more at gazakitchens.wordpress.com.

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