Spinach, herbs and saffron omelette
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November 2005
Traditional Iranian cuisine is renowned for its complex and lengthy cooking process. Here is a vegetarian recipe anyone can prepare.
‘Kookoo Sabzi’ has been translated as herbs frittata (if fried) or herbs soufflé (when baked). Photo by Mani Veiszadeh
Preparation 10 minutes
Cooking time 15 minutes
Serves 4
Ingredients
6 Eggs
1 bunch English spinach
1 bunch parsley
1 bunch coriander
1 bunch shallots
½ bunch dill
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon turmeric
¼ teaspoon saffron
1 tablespoon self-raising flour
3 tablespoons virgin olive oil
Method
- 1 Wash, dry and chop the English spinach, parsley, coriander, shallots and dill very finely.
- 2 Beat the eggs until really fluffy. Fold in the chopped green mixture, self-raising flour, salt, black pepper, turmeric, and saffron. Mix thoroughly.
- 3 Pour in a pre-heated frying pan and cook for 10 minutes with the lid on. Flip to cook the other side.
Slice to 4 quarters to serve. In Iran, Kookoo Sabzi is served with fresh hot bread such as Lavash or Turkish bread. Kookoo Sabzi makes a great sandwich with tomato, cucumber (fresh or, pickled) and spinach leaves.
