Iranian · beginner
Iranian Persian Herb And Walnut Omelet
A fragrant Persian baked egg dish packed with fresh herbs, earthy walnuts, and tangy barberries cooked slowly until set and golden.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Finely chop parsley, cilantro, dill, and green onions, ensuring all herbs are thoroughly washed and patted completely dry.
- 02
In a large bowl, whisk eggs with ground turmeric, salt, and black pepper until uniform and slightly bubbly.
- 03
Stir herbs, roughly chopped walnuts, and rinsed barberries into egg mixture until evenly distributed.
- 04
Heat vegetable oil in a 10-inch nonstick skillet over medium heat until shimmering.
- 05
Pour egg mixture into skillet, spread evenly with a spatula, cover with a tight lid, and cook on low heat for 12 minutes until bottom is golden brown.
- 06
Slice into four wedges, gently flip each wedge over, and cook uncovered for an additional 4 to 5 minutes until fully cooked through.
A LITTLE KITCHEN KNOW-HOW
Dense Herb Frittata Setting
Using a minimal egg binder for a dense volume of finely chopped herbs, cooked slowly covered over low heat to steam-bake into a cohesive wedge.
Notes from the kitchen
- Ensure herbs are completely dry after washing to prevent excess moisture from making the omelet soggy.
- If preferred, finish setting the top by placing the oven-safe skillet under a preheated oven broiler for 3 minutes instead of flipping.
- Original home-cooking adaptation inspired by Iranian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
