Deep-green omelette made with whipped eggs and herbs. It can be served hot or cold and is often brought to a Sizdeh Bedar picnic on the last day of the Persian New Year celebrations.
Amount Per Serving
1medium leek, rinsed and chopped
1cupchopped fresh parsley , packed
1/4cupchopped fresh cilantro, packed
1/4cupchopped fresh dill, packed
1/2cupfinely chopped fresh spinach, packed
2Tablespoonsdried cranberries (optional)
2Tablespoonsvegetable or canola oil
1/4teaspoonground black pepper
Preheat oven to 350 °F and adjust rack to upper-middle position.
In a medium bowl combine: saffron and hot water.
In a large bowl stir together leek, parsley, cilantro, dill, spinach, walnuts, cranberries, flour, baking soda, oil, salt, and pepper.
Whisk eggs into the saffron, then add the eggs into the vegetable mix.
Spray 9-inch ceramic pie dish with cooking spray.
Pour egg mixture into prepared pie dish.
Bake for 40 minutes, until a toothpick stuck in the center comes out clean.
Let it cool for 15 minutes prior to serving, or cool completely and serve at room temperature.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing