Persian Style Baked Herb Omelet Recipes

PERSIAN BAKED OMELETTE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil and butter in a large nonstick skillet over medium-low heat until shimmering. Add the red onions and cook, stirring occasionally, until softened and starting to brown, about 15 minutes. Add the green onions and garlic and cook for 2 minutes longer. Stir in the spinach; cook until the leaves begin to wilt. Add the chives, cilantro, parsley and dill, and sprinkle with salt and pepper. Take the skillet from the heat and stir in the pine nuts.
• Beat the eggs, milk and some pepper in a blender on low speed for about 30 seconds. Pour the eggs over the veggie mixture. Transfer the skillet to the oven and bake until the omelette is just set and lightly golden brown on top, 20 to 25 minutes. Cool on a baking rack for 5 minutes, then place a large platter over the top of the skillet and flip the omelette onto the platter, bottom-side up. Slice into wedges and top with a dollop of yogurt if desired.

KUKU SABZI: BAKED PERSIAN HERB OMELET

Steps:

• Position an oven rack in the upper-middle position and heat oven to 375 degrees F.
• Trace the bottom of an 8-inch square pan or 9-inch round cake pan on kitchen parchment, then cut inside the lines to create a piece to fit in the bottom of the pan.
• Coat the bottom and sides of the pan with 2 tbsp extra virgin olive oil, turning the parchment to coat on both sides (the oil should pool at the bottom and generously coat the sides).
• In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tbsp extra virgin olive oil. Process until finely ground (now, I like my herbs less fine, so I stopped the processor at my desired texture). Set aside for now.
• In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended, then add the remaining eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top.
• Bake in 375 degrees F heated-oven until the center of the egg is firm, about 20 to 25 minutes. (The egg mixture will rise, but will go down once you set it aside to cool.)
• Let the kuku cool in the pan undisturbed for 10 minutes. When ready, run a thin knife around the edges to loosen the kuku. Invert onto a plate and remove the parchment from bottom, then re-invert on another serving plate or a cutting board so the top of the kuku is facing you. Slice into wedges and serve warm or at room temperature.
• Serve with a dollop of yogurt. See more suggestions in the post under "what to serve with kuku sabzi."

PERSIAN STYLE BAKED HERB OMELET

Steps:

• 1. Heat the oil and sautee the garlic, and caramelize the onions. Add in the spring onions until just softened. 2. Add in the fresh spinach and cook until just wilted. 3. Transfer vegetable mixture to a quiche or pie dish, and stir in the fresh herbs and nuts. 4. Beat eggs and milk in the blender on low for about 3 seconds, add a couple of pinches of Celtic sea salt and cracked pepper, and then pour over the vegetable and herb mixture. 5. Bake in the oven at 180C/325F for about half an hour, or until set and lightly browned on top.

FRESH HERB KUKU

Steps:

• 1. Preheat oven to 350°F. Pour the oil into an 8-inch baking dish lined with parchment paper.
• 2. 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.
• 3. Pour the egg mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
• 4. Serve the kuku from the baking dish, or unmold it by loosening the edge with a knife and inverting the dish onto a serving platter. Remove the parchment paper. NUSH-E JAN!
• Najmieh Batmanglij shares her tips with Epicurious:
• •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Advieh, a mix of ground cinnamon, cardamom, and cumin and dried rose petals, 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."

PERSIAN BAKED OMELET WITH FRESH HERBS

Steps:

• In a large nonstick sauté pan, heat the olive oil and butter over medium heat until the oil begins to shimmer. Add the red onion and cook, stirring occasionally, until softened and caramelized, about 30 minutes.
• Preheat the oven to 350 degrees F. Coat a 9-inch ovenproof nonstick pan with nonstick spray.
• Add the green onions and garlic to the caramelized onion and cook for 2 minutes. Stir in the spinach and cook until the leaves begin to wilt, 2 minutes. Add the cilantro, parsley, chives, dill and pine nuts, season with salt and pepper and remove from the heat. Transfer to the prepared pan and put in the oven for 5 minutes.
• Meanwhile, in a blender, blend the eggs and milk on low for about 30 seconds. Pour the eggs over the veggie mixture in the pan, return to the oven and bake until puffed, just set and lightly golden brown on top, about 20 minutes.
• Remove the omelet and let cool for 5 minutes on a baking rack. Transfer to a platter, slice into wedges and top with the yogurt.