This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Baked Persian Herb Omelet (Kuku Sabzi)
Baking this Persian egg dish—treating it more like a cake than an omelet—let us skip the tedium of stove-top frying and flipping. Pulsing the herbs and scallions in the food processor was easier and faster than hand-chopping, and the texture was better. Dried cranberries were a good stand-in for traditional Persian barberries—lending a sweet-and-savory balance—but the recipe also works without them.
tablespoons extra-virgin olive oil
cups lightly packed flat-leaf parsley leaves
01Heat the oven to 375ºF with a rack in the upper-middle position. Trace the bottom of an 8-inch-square or 9-inch-round cake pan on kitchen parchment, then cut inside the line to create a piece to fit inside the pan. Coat the bottom and sides of the pan with 2 tablespoons of the oil, turning the parchment to coat both sides.
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