1
Chop the herbs
20 minChop the parsley, dill and spring onion into fine, even pieces.
Egg Recipes
Iran's herb-forward baked omelette, kuku sabzi, is made by working parsley, dill and spring onion into eggs, reinforced with walnuts. Chopping the herbs evenly and keeping the eggs from overcooking to preserve the texture takes skill.
Step by Step
How to make it?
2
Prepare the mixture
10 minBeat the eggs and mix in the chopped herbs, walnuts, flour, salt and black pepper.
3
Pour into the dish
5 minGrease the baking dish with the olive oil and pour in the mixture.
4
Bake
35 minBake in a preheated oven for 35 minutes until lightly golden on top.
5
Slice and serve
5 minSlice and serve hot or warm.
Reminder
Don't chop the herbs too coarsely; large pieces separate from the egg while baking and ruin the texture. Allergens: contains egg, wheat (gluten) and tree nuts (walnut).
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