Persian herb omelette, also known as kuku sabzi, is a wonderfully earthy dish. ‘Sabzi’ is Farsi for ‘herbs’ and it’s the herbs that make this omelette incredibly fragrant and light. Delicious as a light lunch with salad and lashings of thick yoghurt.
Persian herb omelette (kuku sabzi)
- 250ml (1 cup) fresh coriander, finely chopped
- 125ml (½ cup) fresh mint, finely chopped
- 125ml (½ cup) fresh flat-leaf parsley, finely chopped
- 60ml (¼ cup) fresh dill, finely chopped
- bunch of spring onions, green ends only, finely chopped
- 8 large eggs, beaten
- a pinch of saffron
- salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) olive oil
- thick Greek yoghurt, to serve
Preheat the grill.
Combine the coriander, mint, parsley, dill, spring onions, eggs and saffron in a large bowl. Season well and whisk the mixture until all the ingredients are combined.
Heat the olive oil in a large non-stick, ovenproof frying pan.
Add the egg mixture and cook for 5 minutes. Transfer to the grill and grill until the omelette is cooked through,about 5 – 6 minutes.
Remove from the grill, slide onto a chopping board and slice into thick wedges.
Serve with lashings of thick Greek yoghurt.