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Baked Persian Herb Omelet (Kuku Sabzi)

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.

By Elizabeth GermainFebruary 2, 2017

  • Makes
    6 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    20 minutes active
  • Rating

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.

Tip

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.

Ingredients
  • 5

    tablespoons extra-virgin olive oil

  • 2

    cups lightly packed flat-leaf parsley leaves

  • 2

    cups lightly packed cilantro leaves and tender stems

  • 1

    cup coarsely chopped fresh dill

  • 6

    scallions, trimmed and coarsely chopped

  • 1½

    teaspoons baking powder

  • ¾

    teaspoon ground cardamom

  • ¾

    teaspoon cinnamon

  • ½

    teaspoon ground cumin

  • Kosher salt and ground black pepper

  • 6

    large eggs

  • ½

    cup walnuts, toasted and coarsely chopped (optional)

  • ½

    cup dried cranberries, coarsely chopped (optional)

  • Plain whole-milk Greek-style yogurt, to serve (optional)

Step 1

Heat the oven to 375ºF with a rack in the upper-middle position. Trace the bottom of an 8-inch-square or 9-inch-round cake pan on kitchen parchment, 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 the oil, turning the parchment to coat both sides.

Step 2

In a food processor, combine the parsley, cilantro, dill, scallions and remaining 3 tablespoons of oil. Process until finely ground. In a large bowl, whisk together the baking powder, ½ teaspoon salt, cardamom, cinnamon, cumin and ¼ pepper. Add 2 of the eggs and whisk until blended.

Add the remaining 4 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 until the center is firm, 20 to 25 minutes.

Step 3

Let the kuku cool in the pan on a rack for 10 minutes. Run a knife around the edges, then invert onto a plate and remove the parchment. Reinvert onto a cutting board or serving platter.

Cut into wedges or squares and serve warm, cold or at room temperature with a dollop of yogurt, if desired. The kuku can be refrigerated for up to 3 days, tightly wrapped.

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