One of the essential delicacies of Iranian Nowruz tables: prepared by blending plenty of fresh greens (parsley, dill, spring onion) with walnuts and barberries into egg, then baking. This thick, dense-textured baked omelet is served sliced, warm or at room temperature.
Wash the parsley, dill, and scallion thoroughly and dry; finely chop. Be careful not to let excess moisture get into the mixture.
Beat the eggs; add the chopped greens, walnuts, barberries, rice flour, turmeric, baking powder, salt, and black pepper, and mix well.
Grease an oven-safe square dish with olive oil and pour the mixture in evenly.
Bake in a preheated 180°C oven until the top is lightly golden and the center is cooked through. Caution: if removed too early, the center may stay runny and fall apart when sliced.
Remove from the oven and let rest for a few minutes, then cut into square slices and serve hot or at room temperature.
Important: After washing the greens, be sure to dry them thoroughly; if too much water gets into the mix, the omelet will stay loose in the oven and fall apart when sliced. Allergen: contains egg and walnut (nuts).
If you can't find barberries, dried cranberries or pomegranate seeds can achieve a similar sweet-sour balance.
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