Kukuye Sabzi (Iranian Herb Omelet)


  • 2 cups finely chopped spinach
  • 1 ½ cups finely chopped spring onions including green tops
  • ½ cup finely chopped parsley
  • ¼ cup finely chopped cilantro
  • 1 Tbs chopped dill
  • 1 Tbs chopped tarragon
  • 2 Tbs chopped garlic chives
  • 1 Tbs Flour
  • Salt
  • Freshly ground black pepper
  • 8 eggs
  • ¼ cup ghee or butter
  • Garlic chive flowers for garnish


Vegetables must be well washed and dried before chopping (by hand or use a food processor) and measuring.
Accurate measuring of greens is not essential to the dish.

Combine greens in a bowl. Mix flour with 1 tsp. salt and pepper to taste and sprinkle over greens, then toss well.

Beat eggs until frothy and pour over greens. Stir  well to combine.

Heat butter in a 9 inch round casserole dish or deep cake pan in a moderate oven. Swirl to coat sides and pour in egg & greens mixture.

Bake at 350 ° F, one shelf above center, for 45 – 50 minutes until set and top is lightly browned. If insufficiently browned when set, place briefly under a hot grill. Serve hot, cut in wedges, with yogurt and flatbread. Also good served cold.


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