Baked Omelet (Kuku-Ye Sabzi)
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Advieh (Persian Spice Mix use 2 tsp)
- 1 tablespoon dried rose petals
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cardamom
- 1⁄2 tablespoon ground cumin
-
Kuku
- 1⁄2 cup ghee, melted
- 6 eggs
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 2 garlic cloves, peeled and crushed
- 1 cup fresh chives or 1 cup leek, chopped
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 cup fresh dill, chopped
- 1 tablespoon all-purpose flour
- 1 tablespoon dried fenugreek leaves (or 2 tablespoons dried barberries, cleanened) (optional)
directions
- Advieh (Persian Spice Mix).
- Thoroughly mix the ground spices and the rose petals. Larger quantities can also be mixed and stored in an airtight container.
- Preheat oven to 350°F Pour the oil/ghee into an 8-inch baking dish lined with parchment paper.
- 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.
- Pour the egg mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
- To serve unmold it by loosening the edge with a knife and inverting the dish onto a serving platter. Remove the parchment paper.
- NUSH-E JAN!
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Reviews
-
This is different but not bad. It was preferred refrigerator cold. I didn't use any fresh dill and used a previously made advieh spice mix with dried rose petals in it. No where does it say to add the ghee. I added small pieces of butter in its place. I didn't use fenugreek leaves but added cleaned dried barberries to the eggs. For the flour to be gluten free I used about double the amount of white rice flour, seasoned to taste with sea salt and freshly ground black pepper, I used flat leaf parsley and the green part of green onions in place of chives/leek, plus the rest of the ingredients. I would try another recipe next time. Made for Veggie Swap #45 ~ April 2012 ~
Tweaks
-
This is different but not bad. It was preferred refrigerator cold. I didn't use any fresh dill and used a previously made advieh spice mix with dried rose petals in it. No where does it say to add the ghee. I added small pieces of butter in its place. I didn't use fenugreek leaves but added cleaned dried barberries to the eggs. For the flour to be gluten free I used about double the amount of white rice flour, seasoned to taste with sea salt and freshly ground black pepper, I used flat leaf parsley and the green part of green onions in place of chives/leek, plus the rest of the ingredients. I would try another recipe next time. Made for Veggie Swap #45 ~ April 2012 ~
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey