Persian Herb Omelet (Kuku Sabzi)

Ingredients

• 1 cup Fresh Parsley
• 1 cup Fresh Cilantro
• 1/2 cup Fresh Dill
• 1/2 cup Green Onions
• 6 Eggs
• 2 tablespoons Rice Flour
• 2 tablespoons Barberries (Zereshk)
• 2 tablespoons Walnuts
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Instructions

1. 1Finely chop the 1 cup Fresh Parsley, 1 cup Fresh Cilantro, 1/2 cup Fresh Dill, and 1/2 cup Green Onions.
2. 2In a large bowl, whisk together the 6 Eggs, 2 tablespoons Rice Flour, 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper until everything is well combined.
3. 3Add the chopped herbs and green onions from step 1 to the egg mixture. Also add the 2 tablespoons Barberries and 2 tablespoons Walnuts. Stir everything together until it is evenly mixed.
4. 4Heat 2 tablespoons Olive Oil in a 10-inch non-stick skillet over medium heat, which is about 350°F (175°C).
5. 5Pour the herb and egg mixture into the heated skillet and spread it out evenly to cover the bottom of the pan.
6. 6Cover the skillet and cook for 10 to 12 minutes. The omelet is ready to flip when the edges look set and the bottom is a golden brown color.
7. 7Carefully slide a spatula under the omelet and flip it over. Cook the second side, uncovered, for another 5 to 7 minutes until it is also golden brown.
8. 8Slide the cooked omelet onto a serving plate. Slice into wedges and serve warm.

Substitutions

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