Kukuye Sabsi

Alan Benson

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.

  • 6 eggs
  • 1 bunch flat-leaf parsley leaves coarsely chopped, stems discarded
  • 3 spring onions, finely chopped
  • 3/4 teaspoon crushed garlic
  • 1 tablespoon olive oil
  • Radishes, mint and/or spring onions, to garnish
  • Yoghurt to serve

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.

Categories: 
Eggs
Tags: 
omelets
Yield: 
Serves 2-4
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