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🍳 Persian Herb Omelette (Kuku Sabzi)

243 kcal · 30 min · 4 servings

Persian Herb Omelette (Kuku Sabzi) Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Cut the onion in half and peel it.
  3. 3. Dice the onion finely.
  4. 4. Quarter the leek lengthwise.
  5. 5. Remove the hard root end from the leek.
  6. 6. Dice the leek finely.
  7. 7. Rinse the leek cubes in a sieve under running water.
  8. 8. Let the leek drain thoroughly.
  9. 9. Heat 1 tablespoon of oil in a frying pan over medium heat.
  10. 10. Add the onion and leek cubes to the hot pan.
  11. 11. Sauté the vegetables, stirring occasionally, for about 8 to 10 minutes.
  12. 12. Cook until the vegetables become translucent but not browned.
  13. 13. Thoroughly wash the dill, parsley, and cilantro.
  14. 14. Remove the thick stems from the herbs.
  15. 15. Finely chop the herbs.
  16. 16. Whisk the eggs in a large bowl.
  17. 17. Add the chopped herbs to the egg mixture.
  18. 18. Season with salt and pepper to taste.
  19. 19. Add 1 teaspoon of turmeric to the mixture.
  20. 20. Add 1 teaspoon of baking powder to the mixture.
  21. 21. Mix all ingredients thoroughly together.
  22. 22. Fold the sautéed onion-leek mixture into the herb-egg mixture.
  23. 23. Clean the frying pan thoroughly.
  24. 24. Heat 2 tablespoons of oil in the pan over medium-high heat.
  25. 25. Pour the omelette mixture into the hot pan.
  26. 26. Place a lid on the frying pan.
  27. 27. Fry the omelette on the stovetop for about 6 to 8 minutes.
  28. 28. Place the pan in the upper third of the preheated oven.
  29. 29. Bake until the omelette is golden brown and fully cooked.
  30. 30. Remove the finished omelette from the oven.
  31. 31. Invert the omelette onto a clean cutting board.
  32. 32. Let the omelette cool down slightly.
  33. 33. Serve the Persian herb omelette warm.

Nutrition per serving