Baked Persian Herb Omelet (Kuku Sabzi)
We load baked eggs with a whole head of sweet, buttery cauliflower, in this spin on the Persian frittata kuku.
- Makes6 servings
- Cook Time1 hour
- Active time plus cooling20 minutes active
- 1
Baking this Persian egg dish—treating it more like a cake than an omelet—let us skip the tedium of stove-top frying and flipping. Pulsing the herbs and scallions in the food processor was easier and faster than hand-chopping, and the texture was better. Dried cranberries were a good stand-in for traditional Persian barberries—lending a sweet-and-savory balance—but the recipe also works without them.
Don’t use less than the 2 tablespoons of oil to grease the pan; it should pool at the bottom and generously coat the sides. It crisps the edges and boosts the omelet’s flavor.
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