Kuku Sabzi (Persian Herb Omelet)

1. 1

   Soak the barberries in enough water to cover for 10 minutes, then drain.

2. 2

   Pulse the Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Transfer to a large bowl with the barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper, and stir to combine. Add 6 eggs and mix well; the batter should be like thick yogurt or soft-serve ice cream. If it is not, add more eggs, 1 at a time, mixing to combine after each addition.

3. 3

   Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add the batter and spread it evenly. Cover with a lid and cook the kookoo until the oil begins to bubble along the edges, about 3 minutes. Keep covered and cook until it starts to set and the bottom is browned, 12 to 15 minutes.

4. 4

   Cut the kookoo into 4 equal large pieces and, using a wide spatula, flip each piece over one at a time. Drizzle 2 tablespoons oil into the cuts, reduce the heat to medium-low, and cook uncovered until cooked through, about 10 minutes. Cut into your desired pieces and serve warm or at room temperature.

• Calories 238.92 kcal Moderate
• Protein 9.41 g Moderate
• Carbs 7.54 g Moderate
• Total Fat 20.02 g High
• Saturated Fat 3.67 g Moderate
• Trans Fat 0.02 g High
• Cholesterol 175.57 mg High
• Sodium 102.87 mg Low Source
• Fiber 2.09 g Low Source
• Sugar 1.07 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 66.56 mg Low Source
• Iron 2.22 mg Moderate
• Potassium 292.34 mg Low Source
• Vitamin A 105.59 mcg_rae Moderate
• Vitamin C 13.48 mg Moderate
• Vitamin D 1.36 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Garlic 🧄
• Onions 🧅