Kookoo (kuku)-ye Sabzi

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• finely chopped fresh coriander (cilantro)
• 1 cup chopped scallion, including green parts
• 1 tablespoon shelled walnuts, roughly chopped
• 1 cup shredded spinach leaves
• 1 tablespoon barberries (original recipe specified dried cranberries)
• 1 tablespoon self-rising flour (i added 1/4 teaspoon of baking powder to 1 tablespoon of flour)
• 10 eggs
• 1/8 teaspoon saffron thread
• salt & freshly ground black pepper
• 3 -4 tablespoons cooking oil (i used grape seed oil)

Recipe

• 1 in a large bowl, toss chopped herbs, scallions, half of the walnuts, spinach, half of the barberries, and flour.
• 2 in another bowl, whisk eggs with saffron and season with salt and pepper.
• 3 heat oil in a large, nonstick frying pan over medium heat.
• 4 when oil is hot, slowly pour in egg mixture, stirring in herb mixture into the center of the egg mixture.
• 5 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 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.
• 7 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.
• 8 serve warm or "at the temperature of a spring evening in the desert.".
• 9 i garnished the omelet with sprigs of parsley, the remaining barberries and walnuts. a side of strained yogurt was also served as a garnish. to complete the menu i made a pot of simple persian steamed rice and pomegranate molasses-glazed carrots (vegan friendly).