Kuku ye sabzi

Herb omelettes

INGREDIENTS FOR PEOPLE 4

• Mixed aromatic herbs in abundance and in equal parts among: chives, parsley, coriander, dill, leek (the green part)
• 5-6 large leaves of green lettuce
• 5 whole eggs
• 2 garlic cloves
• 6-7 coarsely chopped walnuts (optional)
• 1 teaspoon of baking powder for savory pies
• 1 white / urine spoon
• the juice of the lemon 1
• salt
• pepper
• 1 teaspoon of advieh, mixed Iranian spices
• cooking oil (120 mi ca)
• 2 spoons of barberry berries (zereshk, optional)

PREPARATION

Try to use fresh herbs preferably, but if you don't have any, use one or two handfuls of the dried ones (or buy a ready-made mix for making omelettes) by soaking them in hot water for an hour and adding fresh at least parsley and finely chopped lettuce leaves. Wash, drain and chop the herbs and lettuce (fresh and dried together). Let them dry and cook slowly with the lid on in a wide-bottomed pan with a few tablespoons of oil. Let them cool. Meanwhile, beat the eggs in a bowl, add the yeast, salt and flour, lemon juice, saffron and possibly the walnuts and barberry berries (zereshk). Add the herbs and mix well. Heat some oil in the non-stick pan and when it is hot pour the mixture. Cook on both sides over medium heat and serve hot or cold with sliced ​​red tomatoes, yogurt and torshi (pickles).

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