Persian omelet with lovely things: saffron, barberries , walnuts... Recipe was cut in half. Adapted from deliciousliving.com by way of Sacred Food: Cooking for Spiritual Nourishment by Elisabeth Luard. *FRESH* herbs only! Test recipe was cut in half.
- finely chopped fresh coriander (cilantro)
- 1 cup chopped scallion, including green parts
- 1 tablespoon shelled walnuts, roughly chopped
- 1 cup shredded spinach leaves
- 1 tablespoon barberries (original recipe specified dried cranberries)
- 1 tablespoon self-rising flour (I added 1/4 teaspoon of baking powder to 1 tablespoon of flour)
- 10 eggs
- 1⁄8 teaspoon saffron thread
- salt & freshly ground black pepper
- 3 -4 tablespoons cooking oil (I used grape seed oil)
- In a large bowl, toss chopped herbs, scallions, half of the walnuts, spinach, half of the barberries, and flour.
- In another bowl, whisk eggs with saffron and season with salt and pepper.
- Heat oil in a large, nonstick frying pan over medium heat.
- When oil is hot, slowly pour in egg mixture, stirring in herb mixture into the center of the egg mixture.
- Shake to loosen base, reduce heat to medium-low, cover loosely, and leave to cook very gently for 5-6 minutes (Reminder: if the heat is too high, eggs may become leathery.) As omelet cooks, shake to loosen base, and neaten sides with a spatula to build up a deep, straight edge.
- When the top looks set, invert a large plate over the pan and flip the whole pan over so the omelet ends up on the plate, cooked side up.
- Slip omelet back in pan for another 2-3 to cook other side (you may need a little more oil). When it feels firm, slide it out onto its plate or flip it again as done in Step #6; it will set a little more as it cools.
- Serve warm or "at the temperature of a spring evening in the desert.".
- I garnished the omelet with sprigs of parsley, the remaining barberries and walnuts. A side of strained yogurt was also served as a garnish. To complete the menu I made a pot of simple Persian steamed rice and Recipe #496880.