This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This substantial omelette, something like a Spanish tortilla, is called a kookoo in Iran and eggah in the Arab countries. A tablespoon of barberries can be added to the filling. The omelette can be baked or cooked on top of the stove.
- 5 ounces fresh flat-leaf parsley, leaves chopped
- 5 ounces fresh dill, leaves chopped
- 2 ounces fresh cilantro, leaves chopped
- 1 bunch fresh chives, chopped
- 3 -4 lettuce leaves, chopped
- 3 -4 spinach leaves, chopped
- 2 small zucchini, chopped (optional)
- 4 scallions, chopped (green onions)
- 1⁄4 cup walnuts, chopped
- 1 pinch saffron thread
- 6 eggs, beaten
- salt & freshly ground black pepper, to taste
- 2 tablespoons butter
- thick yogurt, to serve
- If you intend to bake the omelette, heat the oven to 350F (180C).
- Discard the coarse stems from the parsley, dill, and cilantro, and chop these herbs with the chives, lettuce and spinach.
- Combine with zucchini, scallions and walnuts.
- Crush the saffron in a small mortar and stir in 2 tsp warm water.
- Beat the eggs well, add the saffron liquid, salt and pepper. Stir into the herb mixture.
- To bake the omelette:.
- Butter a shallow baking dish, pour in the mixture, and bake for 45-50 minutes, until the omelette has a golden-brown crust.
- To cook omelette on the stove-top:.
- Heat butter in a frying pan, coating it well on the bottom and sides, pour in the mixture, and cook over low heat for about 25 minutes.
- Turn the omelettte by reversing it onto a plate held over the pan, and cook the other side for 10-15 minutes.
- Serve hot or at room temperature, cut in wedges, with a bowl of thick yogurt.