Kookoo (Kuku)-Ye Sabzi

Time

Prep 15 min · 15 min total

Difficulty

medium

1. 1

   In a large bowl, toss chopped herbs, scallions, half of the walnuts, spinach, half of the barberries, and flour.

2. 2

   In another bowl, whisk eggs with saffron and season with salt and pepper. Heat oil in a large, nonstick frying pan over medium heat.

3. 3

   When oil is hot, slowly pour in egg mixture, stirring in herb mixture into the center of the egg mixture.

4. 4

   Shake to loosen base, reduce heat to medium-low, cover loosely, and leave to cook very gently for 5-6 minutes (Reminder: if the heat is too high, eggs may become leathery.) As omelet cooks, shake to loosen base, and neaten sides with a spatula to build up a deep, straight edge.

   6 min
5. 5

   When the top looks set, invert a large plate over the pan and flip the whole pan over so the omelet ends up on the plate, cooked side up.

6. 6

   Slip omelet back in pan for another 2-3 to cook other side (you may need a little more oil). When it feels firm, slide it out onto its plate or flip it again as done in Step #6; it will set a little more as it cools.

7. 7

   Serve warm or "at the temperature of a spring evening in the desert.". A side of strained yogurt was also served as a garnish.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.