Baked Omelet (Kuku-Ye Sabzi)

Name: Baked Omelet (Kuku-Ye Sabzi)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 1 tbsp dried rose petals; 1 tbsp ground cinnamon; 1 tbsp ground cardamom; 0.5 tbsp ground cumin; 0.5 cup ghee; 6 eggs; 1 tsp baking powder; 1 tsp salt; 1 tsp fresh ground black pepper; 2 garlic cloves; 1 cup fresh chives; 1 cup fresh parsley; 1 cup fresh cilantro; 1 cup fresh dill; 1 tbsp all-purpose flour; 1 tbsp dried fenugreek leaves

Rose petals, chives and parsley come together in this Persian dish, fragrant with cinnamon and cardamom and baked in the oven.

1 hr · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: medium

1
Advieh (Persian Spice Mix). Thoroughly mix the ground spices and the rose petals. Larger quantities can also be mixed and stored in an airtight container.
2
Preheat oven to 350°F Pour the oil/ghee into an 8-inch baking dish lined with parchment paper.
3
Break the eggs into a large bowl. Add the baking powder, advieh, salt, and pepper. Lightly beat in the garlic, chopped herbs, flour, and fenugreek. Adjust seasoning to taste.
4
Pour the egg mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
50 min
5
To serve unmold it by loosening the edge with a knife and inverting the dish onto a serving platter. Remove the parchment paper. NUSH-E JAN!