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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.
6
Servings
Tip
Don’t use less than the 2 tablespoons of oil to grease the pan; it should pool at the bottom and generously coat the sides. It crisps the edges and boosts the omelet’s flavor.
1 hour
20 minutes active
Ingredients
-
5
tablespoons extra-virgin olive oil
-
2
cups lightly packed flat-leaf parsley leaves
Directions
-
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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Is this designed to be done with a convection setting? Because even after 30 minutes of baking, the eggs were not firm in the middle . . . I switched to convection and gave it another 5 and that seemed to do the trick . . .
Hi Avinash -
This recipe was developed using a traditional oven's settings. However, everyone's oven is slightly different. It's possible your oven cycles differently and could cause the temperature to vary more significantly than ours, you may have opened the oven more often which caused heat to escape and the temperature to go lower, your oven may have hot or cold spots that cause one side to cook faster or slower than another, etc. This is why, in addition to a time range, we provide a visual clue (in this case, "until the center is firm") to ensure your food turns out the way ours does in our ovens. Our timing should be a general guide, but we always recommend using the visual clues for the most accurate indicator of doneness. Hope that helps!
Best,
The Milk Street Team
Hello, my partner has the genetic variant that makes cilantro taste like soap.... what should I replace the cilantro with? Or would it be okay to take it out and not add anything else?
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The recipe lists the dried cranberries and walnuts as optional, but highly recommend their use in this. And while dried cranberries can stand in for dried barberries, as suggested here, any kuku sabzi really shines when barberries are used. You can find them at Middle Eastern markets or at good online retailers. It is worth having a little bag of them - I store mine well sealed in a container in the fridge - to use in dishes like this where they are the special "it" ingredient.