Persian Herb Omelette


  • 1 cup chopped parsley
  • 1 cup chopped scallions, leeks or green onions
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped mint
  • 1 cup chopped fresh spinach
  • 8 eggs
  • pinch of turmeric
  • a few chopped walnuts
  • salt and pepper to taste
  • 2 tsp vegetable oil


  • measuring cups and spoons
  • cutting board and knife
  • large frying pan or saucepan
  • spatula
  • large bowl
  • fork or whisk
  • ovenproof dish

Prep time:




Cook time:


Recipe attribution:

Nilofar Forooghian

  1. Preheat the oven to 350° F.
  2. In a saucepan, heat the oil and add all the greens (spinach and herbs). Heat just until they're wilted. Remove and set aside.
  3. Beat the eggs until slightly frothy. Add the salt, pepper, walnuts and turmeric to the eggs, then add the already cooked greens. Mix well.
  4. This mixture can be cooked on the stovetop, like a tortilla, or else in the oven, like an Italian frittata. For now, the oven version:
  5. Lightly butter an overproof dish and pour in the egg mixture. Allow to cook until the eggs are fully set and slightly golden on top, about 20–30 minutes. The kuku can be served hot or cold, as a meal or as a snack and is especially nice accompanied by yogurt.