How To Make "Kuku Sabzi" (Persian Herb Omelet) | Tasting Table Re
Prep Time:
30 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 5 tablespoons canola oil, divided
  • 1 large yellow onion, finely chopped (about 1½ cups)
  • 1 medium leek, finely chopped (about 1 cup)
  • Kosher salt, to taste
  • 6 large eggs
  • 2 teaspoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • 1½ cups very finely chopped flat-leaf parsley
  • 1½ cups very finely chopped dill
  • 1½ cups very finely chopped cilantro
  • Lavash bread, yogurt, fresh herbs and radishes, for serving
Directions
  1. Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onions and leeks. Season with salt and cook, stirring occasionally, until very soft but not brown, 14 to 16 minutes. Remove from the heat and set aside to cool.
  2. In a large mixing bowl, whisk together the eggs, flour, baking powder, salt, pepper and turmeric. Using a rubber spatula, stir in the herbs and cooled onion-leek mixture.
  3. Position the rack on the upper third of the oven and turn on the broiler.
  4. Heat the remaining 3 tablespoons oil in a 10-inch nonstick skillet over medium-low heat. Pour in the batter and spread evenly with a rubber spatula. Cook, covered, until the bottom has set, 10 to 12 minutes.
  5. Place the skillet under the broiler, uncovered, watching carefully until the top has completely set, 1 to 2 minutes. Remove from the oven.
  6. Slide the kuku sabzi onto a serving platter and garnish with the rose petals. Cut the kuku sabzi into wedges and serve with lavash bread, yogurt, fresh herbs and radishes.