Food Fridays: Kuku Sabzi – Persian Baked Omelet
Switch up your breakfast routine with this colourful and delicious recipe!
Kuku Sabzi is a traditional Persian dish, where the herbs symbolize rebirth, and the eggs symbolize fertility. This dish has been modified to be baked in the oven (versus stovetop) for even more ease and convenience. If you always throw out wilted herbs, Kuku Sabzi is a great way to use them up!
This nutrient-packed dish is great to make once and eat the leftovers over the next few days, it is also Metabolic Balance friendly!
5 tbsp extra virgin olive oil
2 cups flat-leaf parsley, leaves
2 cups cilantro, leaves and tender stems
1 cup roughly chopped fresh dill
6 scallions, trimmed and coarsely chopped
1 ½ tsp baking powder
1 tsp kosher salt
¾ tsp ground green cardamom
¾ tsp ground cinnamon
½ tsp ground cumin
¼ tsp ground black pepper
6 large eggs
½ cup walnuts, toasted and chopped (optional)
⅓ cup dried cranberries, coarsely chopped (optional)
Position an oven rack in the upper-middle position and heat the 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 tablespoons of 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 tablespoons of 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 the 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.