Kuku-sabzi: Iranian Omelette
Votes: 4
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 134, total fat 10 G., saturated fats 2 G., proteins 6 G., carbohydrates 7 G., fiber 1 G., cholesterol 140 mg, sodium 175 mg, sugar 3 G.
Calories 134, total fat 10 G., saturated fats 2 G., proteins 6 G., carbohydrates 7 G., fiber 1 G., cholesterol 140 mg, sodium 175 mg, sugar 3 G.
This Iranian omelet, bursting with a bouquet of greens and aromatic spices, is typically prepared during New Year's celebrations and served as an appetizer or side dish. To make the green omelet more in keeping with the festive atmosphere, garnish it with red dried cranberries.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. rapeseed oil (canola)
- 1 leek, quartered lengthwise and cut into 0.5cm wide pieces.
- 1.5 bunches of fresh parsley, leaves finely chopped (about 1.5 cups)
- 1.5 bunches of fresh parsley, leaves finely chopped (about 1 cup)
- 1 bunch of fresh dill, finely chopped greens (about 1 cup)
- 1 teaspoon baking powder
- 0.5 tsp ground turmeric
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cumin
- 6 large eggs
- 1/4 cup coarsely chopped toasted walnuts, optional
- 1/4 cup coarsely chopped dried cranberries, optional
We recommend
Recipes with similar ingredients: eggs, walnuts, dried cranberries, cilantro, parsley, leeks, dill, turmeric, cardamom, cinnamon, cumin
Cooking the dish according to the recipe:
- In a 6-inch ovenproof nonstick skillet, heat 1 tablespoon of oil over medium-low heat. Swirl the pan to coat the bottom. Add the leeks and cook, stirring occasionally, until very soft and translucent, about 10 minutes, then remove from heat. Preheat the oven to broil.
- In a large bowl, combine the parsley, cilantro, dill, baking powder, turmeric, cardamom, cinnamon, cumin, eggs, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Mix well until the eggs are incorporated (the mixture will be very thick and green). Add the leeks.
- Wipe out the skillet and heat the remaining 1 tablespoon of vegetable oil over medium heat. Swirl to coat the bottom and sides of the pan, then add the herb-egg mixture, pressing it into an even layer with a silicone spatula. Cover the skillet with a lid and cook until the omelet is set on the bottom and about 2 inches up the sides, 10-12 minutes. Remove the lid and transfer the skillet to the oven.
- Grill the omelet, keeping an eye on it, until it's completely set in the center, 1 to 2 minutes. Use a silicone spatula to transfer it to a plate. Sprinkle with walnuts and dried cranberries, if using, then cut into 8 slices and serve.
Categories:
Similar recipes
