Kookoo Sabzi Persian Omelet
How to make the best Kookoo Sabzi. Our easy Persian Omelet brunch recipe is a healthy vegetarian egg dish featuring fresh herbs and spices.
Servings: 6
Calories: 293kcal
Equipment
- measuring cups
- measuring spoons
- Food processor
- Cake Pan
- mixing bowl
- whisk
Ingredients
- 5 tbsp Olive oil
- 2 cups Fresh Flat Leaf Parsley lightly packed
- 2 cups Fresh Cilantro leaves and stems
- 1 cup Fresh Dill chopped
- 6 Green Onions chopped
- 1 1/2 tsp Baking Powder
- 1 tsp Kosher Salt
- 3/4 tsp Ground Cardamom
- 3/4 tsp Ground Cinnamon
- 1/2 tsp Ground Cumin
- 1/4 tsp Ground Black Pepper
- 6 Eggs
- 1/2 cup Walnuts toasted and chopped
- 1/3 cup Dried Cranberries chopped
- 1/2 cup Greek Yogurt
Instructions
- Heat oven to 375 F with a rack in the middle position. Trace the bottom of a 9-inch round cake pan on parchment paper, then cut inside the line to create a piece to fit inside the pan. Coat the bottom and sides of the pan with 2 tablespoons of oil, turning the parchment to coat both sides.
- In a food processor, combine the parsley, cilantro, dill, scallions, and remaining oil. Process until finely ground. In a large bowl, whisk together baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended. Add the remaining 4 eggs and whisk until just combined. Fold in the herb mixture and the walnuts and cranberries. Pour into the prepared pan and smooth the top. Bake until the centre is firm, 20-25 minutes.
- Let the Persian Omelet cool in the pan on the rack for 10 minutes. Run a pairing knife around the edges, then invert onto a plate and remove the parchment. Reinvert onto a cutting board or serving platter. Cut into wedges and serve warm with a dollop of creamy Greek yogurt.
Nutrition
Calories: 293kcal | Carbohydrates: 11.4g | Protein: 14.1g | Fat: 23.5g | Saturated Fat: 3.9g | Cholesterol: 165mg | Sodium: 495mg | Potassium: 750mg | Fiber: 3.5g | Sugar: 2.6g | Calcium: 309mg | Iron: 7mg