Baked Omelet (Kuku-Ye Sabzi)

“Similar to an Italian frittata or an Arab eggah; it's thick and fluffy, and stuffed with herbs, vegetables, or meat. It may be eaten hot or cold — it keeps well in the refrigerator for two or three days. Served as an appetizer, side dish, or light main dish with yogurt or salad and bread. Kukus are traditionally made on the stovetop, but this oven version is much simpler. A fresh herb kuku such as this one is a traditional New Year's dish in Iran. The green herbs symbolize rebirth, and the eggs, fertility and happiness for the year to come. • Advieh, a spice mix is available online at www.sadaf.com. • Dried barberries, which add a sour flavor to many Persian dishes, are available online at www.sadaf.com. "I like to use the dried fenugreek leaves in the batter, and also some red barberries on top for color," says Batmanglij. "Sauté them with a little oil and a teaspoon of sugar, then sprinkle them on top of the kuku just before serving."”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Advieh (Persian Spice Mix).
  2. Thoroughly mix the ground spices and the rose petals. Larger quantities can also be mixed and stored in an airtight container.
  3. Preheat oven to 350°F Pour the oil/ghee into an 8-inch baking dish lined with parchment paper.
  4. Break the eggs into a large bowl. Add the baking powder, advieh, salt, and pepper. Lightly beat in the garlic, chopped herbs, flour, and fenugreek. Adjust seasoning to taste.
  5. Pour the egg mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
  6. To serve unmold it by loosening the edge with a knife and inverting the dish onto a serving platter. Remove the parchment paper.
  7. NUSH-E JAN!

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