Kuku Sabzi: Iranian Herbed Omelet
4-5 eggs 1 medium onion 2 garlic cloves 1 tablespoon flour 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon saffron, dissolved in 1 tablespoon water 1/4 teaspoon turmeric 2 cups mixed dry herbs (scallions, dill, mint, chives, coriander, parsley, fenugreek); if using fresh herbs, use 6 cups chopped fresh herbs 1/4 cup butter or ghee (clarified butter) Fresh parsley, to garnish (optional)
1. If using the oven, preheat it to 350 F.
2. Soak the dried herbs for 15 minutes in lukewarm water. Use the soaking time to prep the other ingredients. As the herbs soak, chop the onion finely, mince the garlic into small pieces, and gather the other ingredients.
3. Beat the eggs until they are light and fluffy, then blend in the onion, flour, salt and pepper, saffron (if using), turmeric and herbs.
4. In a cast-iron pan or shallow casserole dish, melt the butter and tilt the pan to distribute it evenly over the entire surface. Pour in the egg-herb mixture, cover, put in the oven and bake for 30 to 45 minutes, until the kuku is crispy on top and brown on the bottom. For stovetop cooking, cook over medium heat for 3 minutes, then turn the heat down to low and continue to cook for another 20 minutes, or until the eggs are well browned. Cut the kuku into segments, turn each segment over, and return to the heat for another 10 minutes, or until the other side has browned.
5. Serve hot or at room temperature, garnished with chopped parsley.
Bonus Recipe - Khoresht Fesenjaan
Persian Pomegranate Walnut Chicken Since pomegranate juice is so popular now and pretty easy to find in supermarkets, you can use that instead of pomegranate syrup. However, pomegranate syrup/molasses is available in some grocery stores, and also in Middle Eastern/Mediterranean stores. A lot of oil will come to the top of the dish. This is normal and nothing to worry about; it is the oil from the walnuts. 2 tablespoons olive oil 2 medium onions, finely chopped 4-6 skinless, chicken thighs and/or legs, with bone in 1/2 pound walnuts, finely ground (shells removed) 4 cups pomegranate juice or 1/2 cup pomegranate syrup/molasses diluted in 2 cups of water 1/4 teaspoon saffron, dissolved in 1 tablespoon of hot water Salt, to taste Honey or sugar Cardamom pod (optional) Pinch of allspice (optional)
Heat the olive oil in a large pan Dutch oven over medium heat. Add the onion and cook until tender, about 10-15 minutes. Remove onions. Salt chicken. Add chicken and brown all over, about three minutes per side. Remove from pan, and set aside. Place the ground walnuts in the remaining oil in the frying pan and cook and stir 5 to 10 minutes or until lightly browned. Return the onion and chicken to the frying pan with the walnuts. Stir in the pomegranate juice or diluted pomegranate syrup. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear. Adjust seasoning to taste. If stew tastes too sour, add a little honey or sugar. Serve over basmati rice. Makes 4 to 6 servings.
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