Go Green with a Persian Herb Omelet

This herb omelet recipe is loosely based on kookoo sabzi (“kookoo” means egg play a party and “sabzi” means mixed greens), which is the most popular of all the Persian kookoos. This abundant mix of herbs and vegetables is served during Nowruz—Persian New Year festivities—and symbolizes new beginnings. Both the barberries and walnuts are optional, and are usually reserved for special occasions.Persian Herb Omelet Recipe excerpted from The Jeweled Kitchen: A Stunning Collection of Lebanese, Moroccan and Persian Recipes, and used with permission. 4 servings

Ingredients

1 tablespoon dried barberries or cranberries (optional)
2 tablespoons finely chopped parsley leaves
2 tablespoons finely chopped coriander leaves
2 tablespoons finely chopped tarragon leaves
2 tablespoons finely chopped dill leaves
2 tablespoons finely chopped chives
8 eggs
1 teaspoon baking powder
1 teaspoon advieh (Persian spice mix)
3 tablespoons salted butter, of which 1 tablespoon softened and diced
1 tablespoon chopped walnuts (optional)
½ cup feta, crumbled
Dried edible rose petals, crumbled (optional)
Sea salt and freshly ground pepper
To serve
Warm, thin flatbread
Lime wedges
Greek yogurt


Extra Crispy