Persian Omelet Food

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PERSIAN BAKED OMELET WITH FRESH HERBS

2018-01-02



Persian Baked Omelet with Fresh Herbs image

Provided by Bobby Flay

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large red onion, halved and thinly sliced
  • Nonstick cooking spray
  • 4 green onions, white and pale green parts, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 ounces baby spinach, coarsely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons finely chopped fresh dill
  • 1/4 cup pine nuts, lightly toasted and chopped
  • Kosher salt and freshly ground black pepper
  • 9 large eggs
  • 1/4 cup skim milk
  • 1/2 cup 2% Greek yogurt

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.

KUKU SABZI (PERSIAN HERB FRITTATA)

2022-01-09



Kuku Sabzi (Persian Herb Frittata) image

Kuku, which is like a Persian frittata, comes in many forms, but this one, packed to the brim with herbs, is my favorite. Washing and picking through the piles of herbs can be overwhelming if you're not used to staring down a mountain of produce, so feel free to prepare them in advance. I particularly love kuku sabzi for the contrast between its vivid-green herbaceous interior and its dark, sweet crust. Kuku is traditionally served with flatbread and a selection of crunchy and acidic condiments to balance the sweetness of the herbs; my favorites are fresh radishes, the chopped eggplant pickles called liteh and chunks of soft, salty feta cheese. Leftover kuku slathered with mast-o khiar makes for a wonderful sandwich.

Provided by Samin Nosrat

Categories     brunch, lunch, vegetables, appetizer, main course, side dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients:

  • 1 pound cilantro (about 3 large bunches)
  • 1 pound Italian parsley (about 3 large bunches)
  • 1 large bunch fresh dill
  • 4 crisp leaves from a romaine heart
  • 2 large leeks, roots and top 1 inch trimmed
  • 3 tablespoons plus 1/4 cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • 1 tablespoon dried fenugreek
  • 2 teaspoons dried dill
  • 1/4 cup barberries, rinsed and dried
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon baking powder
  • 6 to 7 large eggs
  • 4 tablespoons unsalted butter (1/2 stick)
  • Radishes, for serving (optional)
  • Persian liteh pickles or cornichons, for serving (optional)
  • Feta, for serving (optional)
  • Warmed flatbread, such as sangak, pita or lavash, for serving (optional)
  • Mast-o Khiar, for serving (optional)

Steps:

  • Trim woody ends from cilantro, parsley and dill so that only leaves and tender stems remain. Wash herbs and romaine leaves, then use a salad spinner to dry very well. Set aside.
  • Finely dice both the green and white parts of the leeks. Wash well and drain.
  • Set a 10-inch cast-iron or nonstick pan over medium-high heat. When the pan is hot, add 3 tablespoons oil. When the oil shimmers, add leeks. Season with a generous pinch of salt and cook, stirring occasionally, until translucent and softened but not browned, about 20 minutes, reducing the heat if necessary.
  • In the meantime, very finely chop the cilantro, parsley, dill and romaine by hand - the smaller the pieces, the more deeply green your kuku will be. To chop such a large volume of herbs, take a large handful or two at a time and roll into a tight ball. Run a large, sharp knife through the ball to initially chop the herbs roughly, then continue to rock the knife back and forth through the pile of herbs until very finely chopped. Repeat with remaining herbs until finished. Combine the chopped herbs and romaine with the dried fenugreek and dried dill in a very large bowl.
  • When leeks are cooked, add herb mixture and another generous pinch of salt to the pan and cook, stirring often, until it dries out and the color changes to a very dark green, about 5 minutes. Transfer the mixture back into the very large bowl; spread it out, then allow it to cool to room temperature.
  • When the herb mixture has cooled, add barberries, turmeric, baking powder, 2 teaspoons salt and 1/2 teaspoon pepper. Taste the mixture: It should be a little on the salty side. If it's not, add a little more salt. One at a time, add eggs to the herb mixture, stirring well after each addition. Use as few eggs as needed to barely bind the mixture; this will ensure a brilliant-green kuku. The mixture should be the consistency of a loose porridge.
  • Wipe out the pan and melt the butter over medium-high heat. When the butter melts, add remaining 1/4 cup oil. Add a tiny spoonful of the kuku mixture to the pan. When it sizzles, add the rest of the mixture and use a rubber spatula to spread it out evenly. The oil should bubble up the sides of the kuku. Run the spatula around the edge and jiggle the pan from time to time to check that the mixture isn't sticking. Cook, rotating pan a quarter turn every 3 to 4 minutes, until the kuku is set, the bottom is a very dark brown, and the edges are golden brown, 15 to 20 minutes. Don't be afraid of getting your crust really dark - it will appear almost burned, but it will taste heavenly sweet.
  • Use a rubber spatula to ensure that the kuku is not stuck to the pan, then carefully tip as much of the oil as possible into a medium bowl and set aside. Cover the pan with a large, flat platter or pizza pan and flip the kuku onto it and set aside. Return the oil to the pan and carefully slide the flipped kuku back into the pan to cook the second side. Cook over medium-high until the second side is dark brown and the kuku is cooked through, about 5 more minutes.
  • While the kuku finishes cooking, wipe off the platter and line with a double layer of paper towels. Flip the finished kuku onto the prepared platter and use another paper towel to dab excess oil from the surface. To serve, flip once more onto a serving platter and peel away paper towels.
  • Serve warm, cold or at room temperature, with your choice of radishes, pickles, feta, warmed flatbread and mast-o khiar.

PERSIAN BAKED OMELETTE

2015-11-19



Persian Baked Omelette image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large red onion, halved and thinly sliced
  • 4 green onions, white and pale green parts only, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 ounces baby spinach, coarsely chopped
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup fresh cilantro leaves, finely chopped
  • 1/4 cup fresh flat-leaf parsley leaves, finely chopped
  • 2 tablespoons finely chopped fresh dill
  • Kosher salt and freshly ground black pepper
  • 1/4 cup pine nuts
  • 9 large eggs
  • 1/4 cup whole milk or half-and-half
  • 1 cup Greek yogurt, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil and butter in a large nonstick skillet over medium-low heat until shimmering. Add the red onions and cook, stirring occasionally, until softened and starting to brown, about 15 minutes. Add the green onions and garlic and cook for 2 minutes longer. Stir in the spinach; cook until the leaves begin to wilt. Add the chives, cilantro, parsley and dill, and sprinkle with salt and pepper. Take the skillet from the heat and stir in the pine nuts.
  • Beat the eggs, milk and some pepper in a blender on low speed for about 30 seconds. Pour the eggs over the veggie mixture. Transfer the skillet to the oven and bake until the omelette is just set and lightly golden brown on top, 20 to 25 minutes. Cool on a baking rack for 5 minutes, then place a large platter over the top of the skillet and flip the omelette onto the platter, bottom-side up. Slice into wedges and top with a dollop of yogurt if desired.

Top Asked Questions

  1. What is Persian omelette?
    Persian Omelette is the White Knight, the savior, and the candle in the darkest night for single parents, college students, and the hungry or lazy individuals who hate cooking. The recipe is simple. Saute tomatoes and mix them with eggs.
  2. Where can I make an omelette in the Middle East?
    You can make a Persian omelet on the hot stones of the Lut desert or the 5,610m peak of Damavand mountain. If you ever happen to visit the city of Qazvin, ask for a place called Dehkhoda, they have the best omelet that I’ve ever had.
  3. What to eat in Farsi food?
    Mast, which translates to yogurt in Farsi, is a staple side dish on most Persian tables. The yogurt can be mixed with shallots, grated cooked beets, cooked spinach, or, most commonly, with Persian cucumbers, mint, and dried rose. This brittle recipe is a riff on an Iranian candy known as sohan.
  4. What are the best Persian recipes to add to your rotation?
    12 Best Persian Recipes to Add to Your Weeknight Rotation. 1 Kuku Sabzi. View Recipe. "Kuku sabzi is a traditional Persian dish that is a herb-heavy frittata," says Ali Ramee, the recipe submitter. "The egg is ... 2 Lubia Polo (Green Bean Rice) 3 Mahi Sorkh Shodeh (Persian Fried Fish) 4 Persian Herb and Cheese. 5 Persian Rice. More items

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PERSIAN OMELETTE RECIPE - OLIVEMAGAZINE
2019-02-14 Step 1. Heat the oil in a lidded non-stick frying pan over a medium heat, add the garlic and cook for a minute until just starting to turn golden. Tip in the onion and cook for 5 minutes until softened, then add the tomatoes and purée. Step 2. Cook for 5 minutes until all of the moisture has evaporated from the tomatoes.
From olivemagazine.com
Author Kian Samyani
Total Time 25 mins
Category Chef Recipes
Calories 472 per serving
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KOOKOO SABZI VEGETARIAN PERSIAN OMELET RECIPE ...
2021-10-19 Healthy Kookoo Sabzi Persian Omelet recipe ingredients. Travel to the Middle East by Making Kookoo Sabzi at Home. I love traveling to the Middle East and North Africa.. As a professional food and travel journalist, I’ve had the opportunity to enjoy amazing meals in the Middle East, from authentic markets to award winning restaurants.
From dobbernationloves.com
5/5 (1)
Total Time 40 mins
Category Breakfast
Calories 293 per serving
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JOHN E. FINN'S PERSIAN EGGPLANT OMELET (KUKU-YE BADEMJAN ...
2017-09-06 The Food Schmooze Episodes; The 60-Second Food Schmooze; Videos; Get the Podcast; John E. Finn’s Persian Eggplant Omelet (Kuku-ye Bademjan) This is one of my favorite omelets. I learned it from a fellow student in culinary school. She would whip up several of these for “family meal,” a ritualistic occasion where students just new to the restaurant kitchen …
From foodschmooze.org
5/5 (1)
Category Breakfast, Brunch, Main Course, Main Dish
Servings 4
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PERSIAN TOMATO OMELET | OMELETTE RECIPES ...
2022-01-09Jun 13, 2017 - This Persian Tomato Omelet is a traditional Persian breakfast that is very satisfying and very easy to prepare!
From pinterest.ca
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18 CLASSIC PERSIAN RECIPES YOU NEED IN YOUR REPERTOIRE
2022-01-09
From saveur.com
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10 OMELETTES TO TAKE YOU AROUND THE WORLD BREAKFAST TABLE ...
2022-01-05 Persian Omelette recipe. This Irani omelet recipe has tomatoes. Lots and lots of tomatoes. Freshly diced tomatoes are recommended, though you can also use tomato paste. You can jazz up the dish by ...
From thestatesman.com
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HOW TO COOK A SIMPLE AND DELICIOUS FOOD CALLED PERSIAN ...
2022-01-09Today I want to learn you how to cook Iranian omelet. Persian omelet is referred to by Iranians as omelet (املت). Persian Tomato Omelet is a simple Persian v...
From youtube.com
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BOBBY FLAY'S PERSIAN-STYLE BAKED OMELETTE | BRUNCH @ BOBBY ...
2022-01-09Bobby loads this BAKED Persian-style omelette with fresh herbs, onion and garlic! Subscribe to #discoveryplus to stream more Brunch @ Bobby's: http://discove...
From youtube.com
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PERSIANOMELET RECIPES
2022-01-09This Persian omelet is one of the most popular Iranian food that has fans in all the world. And its simple recipe could be a good choice for a light meal for single parents, college students, and the hungry or lazy individuals who hate cooking. Ingredients and steps of Tomato omelet for 2 . 1 large onion, chopped 2 cloves …
From tfrecipes.com
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BAKED PERSIAN HERB OMELET (KUKU SABZI) | CHRISTOPHER ...
2022-01-09Baking this Persian egg dish—treating it more like a cake than an omelet—let us skip the tedium of stove-top frying and flipping. Pulsing the herbs and scallions in the food processor was easier and faster than hand-chopping, and the texture was better. Dried cranberries were a good stand-in for traditional Persian barberries—lending a sweet-and-savory balance—but the recipe also …
From 177milkstreet.com
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PERSIAN TOMATO OMELET | OMELETTE RECIPES | COOKING AND COOKING
2011-02-17 Persian Tomato Omelet is a simple Persian vegetarian recipe made with tomato, egg and onion. This one-pan meal comes together in less than 30 minutes and is the perfect weekend brunch, especially if serves with Persian bread on the side. Looking for more easy egg dishes? Check these out: Baked Eggs with Chickpeas and Basil and Parsley Omelette.
From cookingandcooking.com
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PERSIAN OMELETTE - FOOD NEWS
2022-01-09This Persian omelet is one of the most popular Iranian food that has fans in all the world. And its simple recipe could be a good choice for a light meal for single parents, college students, and the hungry or lazy individuals who hate cooking. There’s only one kind of omelette in Iran, and that’s eggs scrambled with fresh tomatoes and/or tomato paste. Sangak bread is the best match for ...
From foodnewsnews.com
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RECIPE OF DIFFERENT POPULAR PERSIAN OMELET | EASY GO IRAN
2020-07-27 These 5 recipes are among popular Persian omelet and food which have lots of fans around the world. If you have 1-day Persian food tour in Iran you can learn many of these delicious recipes as a souvenir of Iran. Share. 4. Ghazale Fallahi. Related posts. From ancient Persian foods up to today's. November 12, 2020 . From ancient Persian foods up to today’s. …
From goirantours.com
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NAJMIEH BATMANGLIJ
2022-01-09Najmieh has spent the past 40 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. She has been hailed as “the guru of Persian cuisine” by The Washington Post.Her Food of Life was called “the definitive book on Iranian cooking” by the Los Angeles Times. Her Silk Road Cooking was selected as one of the 10 best vegetarian …
From najmieh.com
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PERSIAN OMELET | RECIPES WIKI | FANDOM
2022-01-09Beat 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.
From recipes.fandom.com
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PERSIAN OMELET RECIPES
2022-01-09This Persian omelet is one of the most popular Iranian food that has fans in all the world. And its simple recipe could be a good choice for a light meal for single parents, college students, and the hungry or lazy individuals who hate cooking. Ingredients and steps of Tomato omelet for 2 . 1 large onion, chopped 2 cloves …
From tfrecipes.com
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PERSIAN BREAKFAST: THE COLORFUL MORNING FEAST - TERMEH BLOG
2021-04-25 For many Iranians, Persian breakfast is waking up in the morning with the perfect smell of fresh bread, Persian tea, and omelet. You come out of your room at the weekend and see your parents sitting around the table listening to the radio. No matter how late you wake up, you can find the colorful breakfast items on the table, but the downside is that the one who …
From blog.termehtravel.com
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KOOKOO, PERSIAN OMELET: BAKING POWDER OR SODA? - HOME ...
2010-08-21 Aug 21, 2010 05:36 AM. I've been googling lots of persian omelet recipes and some seem to have baking powder and other baking soda. I just make one with baking powder, but want to get some chowhounders opinions on which they …
From chowhound.com
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KUKU SABZI (PERSIAN OMELET WITH CUCUMBER SALAD) (COPY ...
2022-01-09Ingredients For omelet: 1 c. fresh baby spinach leaves 6 large eggs 2 tbsp. all-purpose flour 1/2 c. chopped flat-leaf parsley leaves 1/4 c. chopped fresh dill 1 1/4 tsp. coarse kosher salt Freshly ground black pepper, to taste 2-3 tbsp. olive oil, plus more as needed For salad: 4 Persian cucumbers, trimmed, quartered,...
From stljewishlight.org
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RECIPE OF DIFFERENT POPULAR PERSIAN OMELET | EASY GO IRAN
2022-01-09Persian omelet is among favorable Iranian foods recipe in all the world.Here find 5 different recipes for omelet. Egg is the inseperable part of this food. Persian omelet is among favorable Iranian foods recipe in all the world.Here find 5 different recipes for omelet. Egg is the inseperable part of this food. Pinterest . Today. Explore. When autocomplete results are available use up …
From pinterest.com
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