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Kuku Sabzi: Persian Herb Baked Omelet

I’m linking to this particular Kuku Sabzi — which is a word that’s just lovely to say — but basically this is a very easy omelet or frittata which is chop up lots of fresh herbs and put eggs in. Dill, parsley, cilantro, etc

Kuku Sabzi is a traditional Persian omelet typically served at Nowruz (Persian New Year) –the herbs symbolizing rebirth, and the eggs symbolizing fertility.

I’ve had it served on baguette with mayo and crisp cucumber slices.

  • 5 tbsp extra virgin olive oil
  • 2 cups flat-leaf parsley, leaves
  • 2 cups cilantro, leaves and tender stems
  • 1 cup roughly chopped fresh dill
  • 6 scallions, trimmed and coarsely chopped
  • 1 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 3/4 tsp ground green cardamom
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 6 large eggs
  • 1/2 cup walnuts, toasted and chopped (optional)
  • 1/3 cup dried cranberries, coarsely chopped (optional)