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A cake-like omelet baked on a mound of fresh herbs

Baked Persian Herb Omelet (Kuku Sabzi)

1 hour 20 minutes active

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.

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