Iranian New Year Omelet

Name: Iranian New Year Omelet (Kookoo-ye Sabzi)
Cuisine: Iranian
Ingredients: 1 handful parsley, finely chopped; 1 handful cilantro/coriander, finely chopped; 1 handful cilantro/coriander, finely chopped; 1 large bunch scallions, chopped with their green tops; 2-3 sprigs fenugreek, finely chopped (optional); 1 tablespoon shelled walnuts, roughly chopped (optional); 1 small handful spinach leaves, shredded; 1 tablespoon dried barberries or cranberries; 1 tablespoon dried barberries or cranberries; 1 tablespoon all-purpose flour; 10 medium eggs; 1 teaspoon powdered saffron, soaked in a splash of boiling water; 1 teaspoon powdered saffron, soaked in a splash of boiling water; Salt and freshly ground pepper; Salt and freshly ground pepper; 3-4 tablespoons olive oil

Kookoo-ye Sabzi

Preparation info

Serves
8

Difficulty
Easy

Appears in

Sacred Food

By Elisabeth Luard

Published 2001

About

A thick round egg-cake served at the picnic celebrates the ancient Persian festival of No Rooz, that combines the new year with the spring plantings and the remnants of ancestral visitations. The omelet is never less than the size of a dinner plate, perfect for sharing, with a crisp, buttery, golden crust and a juicy, green interior. For this quantity of eggs, the volume of green herbs when destalked, and chopped, should fill 4 cups /1.2 liter pitcher.

Ingredients

Asia
Iran
Persia
Main course
Vegetarian
New Year

Ingredients

Method