Best 3 Persian Omelet Recipes
Embark on a culinary journey to the vibrant streets of Persia with our tantalizing Persian omelet, also known as kookoo sabzi. This delectable dish bursts with flavors and textures, featuring a symphony of fresh herbs, aromatic spices, and velvety eggs. Our collection of recipes offers a diverse range of variations, catering to every palate and dietary preference.
1. **Classic Persian Omelet (Kookoo Sabzi):** Experience the authentic taste of Persia with this traditional recipe. We'll guide you through the process of creating a flavorful base of herbs, eggs, and spices, resulting in a golden-brown omelet that's both hearty and satisfying.
2. **Vegetarian Persian Omelet:** For those seeking a meatless option, our vegetarian Persian omelet is a delightful choice. We'll showcase how to craft a protein-packed omelet using nutrient-rich lentils and a medley of aromatic herbs.
3. **Persian Omelet with Feta Cheese:** Elevate your omelet experience with the addition of tangy feta cheese. This recipe artfully blends feta's distinct flavor with the savory herbs and spices of the classic Persian omelet, creating a delightful fusion of textures and tastes.
4. **Persian Omelet with Spinach and Pomegranate:** Discover a vibrant twist on the classic Persian omelet with the incorporation of spinach and pomegranate. We'll unveil the secrets of balancing the earthy notes of spinach with the sweet-tart flavor of pomegranate, resulting in an omelet that's both visually appealing and bursting with flavor.
5. **Persian Omelet with Potatoes:** Embark on a culinary adventure as we introduce potatoes to the traditional Persian omelet. This recipe combines the comforting flavors of tender potatoes with the aromatic herbs and spices of the classic dish, creating a hearty and satisfying meal that's perfect for any occasion.
PERSIAN BAKED OMELET WITH FRESH HERBS
Provided by Bobby Flay
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a large nonstick sauté pan, heat the olive oil and butter over medium heat until the oil begins to shimmer. Add the red onion and cook, stirring occasionally, until softened and caramelized, about 30 minutes.
- Preheat the oven to 350 degrees F. Coat a 9-inch ovenproof nonstick pan with nonstick spray.
- Add the green onions and garlic to the caramelized onion and cook for 2 minutes. Stir in the spinach and cook until the leaves begin to wilt, 2 minutes. Add the cilantro, parsley, chives, dill and pine nuts, season with salt and pepper and remove from the heat. Transfer to the prepared pan and put in the oven for 5 minutes.
- Meanwhile, in a blender, blend the eggs and milk on low for about 30 seconds. Pour the eggs over the veggie mixture in the pan, return to the oven and bake until puffed, just set and lightly golden brown on top, about 20 minutes.
- Remove the omelet and let cool for 5 minutes on a baking rack. Transfer to a platter, slice into wedges and top with the yogurt.
PERSIAN OMELET
The herbs and nuts add wonderful texture and taste to this omelet. We served in bite sized pieces as an appetizer. Can also sprinkle parmesan cheese over before putting under broiler to finish. From Cooking for Diabetics. Makes 8 meal size portions or 30 bite-size appetizers.
Provided by Derf2440
Categories One Dish Meal
Time 48m
Yield 8-30 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large, shallow pan that can be used under the broiler.
- Add the leeks and fry them gently for about 5 minutes, until they are just beginning to soften.
- If using fresh spinach, add it to the pan containing the leeks and cook for 2 to 3 minutes over medium heat, until spinach has just wilted.
- Beat the eggs with a whisk, in a large bowl.
- Add the leek and spinach mixture (or the leeks with the thawed frozen spinach), then stir in the scallions, with all the herbs and nuts.
- Season with salt and pepper.
- Pour the mixture into the pan and cover with a lid or foil.
- Cook over very gently heat for 25 minutes, or until set.
- Remove the lid and brown the top under a hot broiler.
- Serve cut into 8 wedges with a green salad, or serve cut into small bite sized pieces as an appetizer.
- Can be served hot or cold.
PERSIAN STYLE BAKED HERB OMELET
Categories Egg Vegetable Breakfast Bake Vegetarian Quick & Easy Healthy
Yield serves 4-6
Number Of Ingredients 15
Steps:
- 1. Heat the oil and sautee the garlic, and caramelize the onions. Add in the spring onions until just softened. 2. Add in the fresh spinach and cook until just wilted. 3. Transfer vegetable mixture to a quiche or pie dish, and stir in the fresh herbs and nuts. 4. Beat eggs and milk in the blender on low for about 3 seconds, add a couple of pinches of Celtic sea salt and cracked pepper, and then pour over the vegetable and herb mixture. 5. Bake in the oven at 180C/325F for about half an hour, or until set and lightly browned on top.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Whisk the eggs and milk together until they are well combined and smooth.
- Heat a non-stick skillet over medium heat. Add the butter or oil and swirl to coat the pan.
- Pour the egg mixture into the skillet and cook for 2-3 minutes, or until the eggs are set.
- Add the fillings of your choice and cook for an additional 2-3 minutes, or until the fillings are heated through.
- Fold the eggs over and cook for an additional minute or two, or until the eggs are cooked to your desired doneness.
- Serve the omelet immediately, garnished with fresh herbs, vegetables, or cheese.
Conclusion:
Persian omelet, also known as kookoo sabzi, is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its vibrant green color and flavorful combination of herbs, vegetables, and eggs, kookoo sabzi is a true delight for the senses. Whether you prefer a traditional recipe or a more modern variation, there's a kookoo sabzi recipe out there for everyone. So next time you're in the mood for a satisfying and nutritious meal, give Persian omelet a try. You won't be disappointed!
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