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.
1 tablespoon dried barberries or cranberries (optional)
2 tablespoons finely chopped parsley leaves
2 tablespoons finely chopped coriander leaves
2 tablespoons finely chopped tarragon leaves
2 tablespoons finely chopped dill leaves
2 tablespoons finely chopped chives
1 teaspoon baking powder
1 teaspoon advieh (Persian spice mix)
3 tablespoons salted butter, of which 1 tablespoon softened and diced
1 tablespoon chopped walnuts (optional)
½ cup feta, crumbled
Dried edible rose petals, crumbled (optional)
Sea salt and freshly ground pepper
Warm, thin flatbread
How to Make It
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.
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