Kuku Sabzi is a traditional Persian omelet typically served at Nowruz (Persian New Year) the herbs symbolizing rebirth, and the eggs symbolizing fertility!
Prep time 45 mins
Eggs, 12 or 1 emu egg
Broad beans, approx. 300g of shucked weight, blanched
1 medium onion, chopped
3 cloves garlic, chopped
Cream, 3 tbsp.
Saffron threads, 3
Dried barberries or cranberries, 200g
Thyme, 4 sprigs
Mint leaves, large handful, chopped
Dill, large handful, chopped
Coriander, half handful, chopped
Olive oil, as needed
Salt, as needed
Preheat the oven to 170 C. Gently warm the cream in a small saucepan and add the saffron. Turn off the heat and allow to infuse for 15 minutes. In the meantime, fry the onion and garlic on a low heat with the thyme sprigs until translucent, roughly about 10 minutes. Season with salt and remove the thyme stalks.
In a bowl whisk the eggs, seasoning well with salt. Add in the infused cream, onion and garlic mixture and combine. Add in all the herbs, the broad beans and barberries or cranberries. Stir thoroughly. Heat a good drizzle of olive oil in an oven proof frying pan or skillet. Tip in the egg mixture and cook on a medium heat for 5 minutes.
Transfer to the oven and cook for 20 minutes or until the eggs are just set. If it starts taking on too much colour cover with foil, removing for the last 5 minutes of baking.
Remove from the oven and allow to cool to room temperature. Slice up and serve with flatbread and yoghurt.