Kookoo-ye Sabzi (Omelet With Saffron And Greens)
Servings
8people
Servings
8people
Ingredients
  • 1cup finely chopped fresh parsley
  • 1cup finely chopped fresh coriandercilantro
  • 1cup chopped scallions, including green parts
  • 1tablespoon shelled walnuts, roughly chopped
  • 1cup shredded spinach leaves
  • 1tablespoon dried cranberries
  • 1tablespoon self-rising flour
  • 10 eggs
  • 1/2-1teaspoon powdered saffron
  • Salt and freshly ground pepper
  • 3-4tablespoons oil
Instructions
  1. In a large bowl, toss chopped herbs (they must be really dry), scallions, nuts, spinach, berries, and flour. In another bowl, whisk eggs with saffron and season with salt and pepper.
  2. Heat oil in a large, nonstick frying pan. When oil is hot, slowly pour in egg mixture, stirring in herb mixture as you pour, so base is golden but interior is green. Shake to loosen base, reduce heat to low, cover loosely, and leave to cook very gently for 20-25 minutes. (If heat is too high, eggs may become leathery.) As omelet cooks, shake to loosen base, and neaten sides with a spatula to build up a deep, straight edge.
  3. When the top looks set, invert a large plate over the pan and flip the whole thing over so the omelet ends up on the plate, cooked side up. (Be brave—it’s no harder than flipping a pancake.) Slip omelet back in pan for another 5-10 minutes to brown other side (you may need a little more oil). When it feels firm, slide it out onto its plate; it will set a little more as it cools. Pat off excess oil with a paper towel. Serve at the temperature of a spring evening in the desert.
Recipe Notes
Nutrition Facts
Kookoo-ye Sabzi (Omelet With Saffron And Greens)
Amount Per Serving
Calories 160
* Percent Daily Values are based on a 2000 calorie diet.

Reprinted with permission from Sacred Food: Cooking for Spiritual Nourishment by Elisabeth Luard (Chicago Review Press, 2001).

Calories 160,Fat 12,Perfat 68,Cholesterol 266,Carbo 4,Protein 9

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