Kukuye sabsi is a Persian-style omelette, similar to a frittata, and is often served on New Year's Day in Iran. The secret of the texture is to chop the parsley coarsely, not finely.
Lightly wisk the eggs together. Add the parsley, spring onions and garlic. Season with salt and pepper and combine.
Heat the olive oil in a non-stick frying pan on a low-medium heat until hot. Add the egg mixture and cook for 5 minutes. Turn the omelette carefully onto a plate and then slide it back into the pan and cook the other side for 5 minutes, or until set.
Slice into wedges and serve either warm or cold, with the garnishes and a dollop of yoghurt.
From Monday Morning Cooking Club, 2011.
Yotam Ottolenghi and Sami Tamimi, authors of Ottolenghi: The Cookbook, grew up in Jerusalem just miles apart, but politically worlds away.