Baked Omelet (kuku-ye Sabzi)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon dried rose petals
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cardamom
• 1/2 tablespoon ground cumin
• 1/2 cup ghee, melted
• 6 eggs
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 2 garlic cloves, peeled and crushed
• 1 cup fresh chives or 1 cup leek, chopped
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 1 cup fresh dill, chopped
• 1 tablespoon all-purpose flour
• 1 tablespoon dried fenugreek leaves (or 2 tablespoons dried barberries, cleanened) (optional)

Recipe

• 1 advieh (persian spice mix).
• 2 thoroughly mix the ground spices and the rose petals. larger quantities can also be mixed and stored in an airtight container.
• 3 preheat oven to 350°f pour the oil/ghee into an 8-inch baking dish lined with parchment paper.
• 4 break the eggs into a large bowl. add the baking powder, advieh, salt, and pepper. lightly beat in the garlic, chopped herbs, flour, and fenugreek. adjust seasoning to taste.
• 5 pour the egg mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
• 6 to serve unmold it by loosening the edge with a knife and inverting the dish onto a serving platter. remove the parchment paper.
• 7 nush-e jan!