finely chopped fresh coriander
chopped scallion, including green parts
shelled walnuts, roughly chopped
shredded spinach leaves
( original recipe specified dried cranberries)
( I added 1/4 teaspoon of baking powder to 1 tablespoon of flour)
salt & freshly ground black pepper
3 -4 tablespoons
( 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 Pomegranate Molasses-Glazed Carrots (Vegan Friendly).