healthy brunch idea

Kuku Sabzi is a light, flavor-packed Persian baked omelet. This is an all-star, easy recipe with loads of fresh herbs! Perfect for your next brunch!

Kuku Sabzi: Baked Persian Herb Omelet 

tbsp Private Reserve Greek extra virgin olive oil

flat-leaf parsley, leaves

cilantro, leaves and tender stems

dill

scallions,

tsp baking powder

tsp kosher salt

tsp ground green cardamom

cinnamon

tsp cumin

tsp black pepper

eggs

walnuts, toasted and chopped (optional)

cranberries,

Position an oven rack in the upper-middle position and heat oven to 375 degrees F.

Trace the bottom of an 8-inch square pan or 9-inch round cake pan on kitchen parchment, then cut inside the lines to create a piece to fit in the bottom of the pan.

Coat the bottom and sides of the pan with 2 tbsp extra virgin olive oil, turning the parchment to coat on both sides (the oil should pool at the bottom and generously coat the sides).

In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tbsp extra virgin olive oil. Process until finely ground (now, I like my herbs less fine, so I stopped the processor at my desired texture). Set aside for now.

In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended, then add the remaining eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top.

Bake in 375 degrees F heated-oven until the center of the egg is firm, about 20 to 25 minutes. (The egg mixture will rise, but will go down once you set it aside to cool.)

Let the kuku cool in the pan undisturbed for 10 minutes. When ready, run a thin knife around the edges to loosen the kuku. Invert onto a plate and remove the parchment from bottom, then re-invert on another serving plate or a cutting board so the top of the kuku is facing you. Slice into wedges and serve warm or at room temperature.

Serve with a dollop of yogurt. See more suggestions in the post under "what to serve with kuku sabzi."

This recipe was great!  From a persian grocer I got a dried mix of herbs for kuku (about 3 cups) and substituted this for the fresh herbs.  I also tweaked the spices a little bit (I was short on cardamom, but added some tumeric and sumag).  It's the first time I've made kuku sabzi for myself but it competes with some of the best I've had!

Perrrrrfection! We eat keto and I was starting to get tired of our weekly Spanish tortilla. I adore fresh herbs, especially dill, so added a bit more of that. I had a cabbage that needed to be used so I cooked it until just soft and mixed that in before cooking - and since it's been so hot here, I just cooked it on the stovetop. Served with some homemade labneh with lashings of olive oil and a bit of fresh mint and garlic mixed in... a wonderfully refreshing dinner. Thanks!

Made this for Christmas breakfast and paired it with roasted spiced sweet potatoes and red onions. I didn't add walnuts and used dried cherries instead of cranberries. I topped it with pickled red onion, yogurt, and goat cheese.  My fiance, who is Iranian, ate half of it immediately. I saved half of my serving and it reheated well this morning! Yummy!

Love your rendition of Kuku Sabzi. The zeresk berry is called lingonberries in the states and I happen to have the shrubs that grow them in my yard. I love their sour taste. Thanks for posting all your lovely recipes.

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