June 10, 2004

persian omelet

From a recipe in the Globe. Turns out a green puck barely bound by the egg -- dee-lish! Apparently a favorite treat of persians, especially for breakfast with bread and -- wait for it -- feta and sour cherry jam!

1/4 cup canola oil
1 bunch each parsley & cilantro (substitute mint or dill), finely chopped
1 lb fresh spinach, finely chopped
1 bunch scallions
8 large eggs, lightly beaten, salt & pepper to taste
1 teaspoon turmeric
1 cup coarsely chopped walnuts
1 cup currants
1 cup plain, whole milk yogurt (or labne)

1) Heat oil in a 12-inch, nonstick skillet

2) In a large bowl, combine the parsley, cilantro, spinach & scallions. Add the eggs, salt, pepper & turmeric

3) Stir in the walnuts & currants

4) Pour the egg mixture into the pan and smooth it so it completely covers the bottom. Cover the pan and turn the heat to medium high. Cook for 6 minutes. Use a long, metal palette knife to check the underside to see if a crust has formed.

5) When the kuku (yep, that's what it's called...) is golden on the bottom, cut it into quarters to make flipping it easier. Flip each section carefully. Re-cover the skillet and continue cooking for 6 minutes more or until the golden crust has formed on the other side.

6) Remove wedges and let cool for 10 minutes on a platter. Cut into three pieces each to serve. Serve w/labne and pita wedges.

Posted by littlelee at June 10, 2004 03:24 PM

HOLY CRAP, this is good! wow. (i just got a taste of some leftovers from littlelee's third batch in one week. f-ing incredible! yum! btw, she notes that a half-batch is plenty to feed two with potential leftovers.)

Posted by: foodnerd at June 16, 2004 10:16 AM
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