This is a very healthy, tasty herb omelette usually served with herbed rice and deep-fried fish and served on the first night of the Persian New Year which coincides with the first day of spring. The green herbs remind us of new life.
- 1 cup coriander leaves
- 1 cup parsley leaves
- 1 cup coarsely choped chives
- 1 cup torn lettuce leaves
- 1 cup fenugreek leaves
- 1 cup dill sprigs
- 6 eggs
- 1 tbsp plain flour
- 3 tbsp finely crushed walnuts
- 1 tbsp ground turmeric
- 2 garlic cloves, finely chopped
- Salt and black pepper
- 1-2 tbsp olive oil
- 2 tbsp whole barberries
- Herbed rice and fried fish, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Gather all the herbs and finely chop together. Place in a large bowl and add the eggs, flour, walnuts, turmeric and garlic. Season with salt and pepper.
- Heat a good drizzle of oil in a large non-stick frying pan over medium heat. When the oil is hot, add half the egg mixture and spread evenly into the pan. Scatter the barberries over, then spoon the remaining egg mixture over the top to cover evenly. Cover the pan with a lid and cook for 10 minutes or until the mixture is cooked on one side.
- Transfer the omelette to a plate, then invert back into the pan and cook the other side for a few more minutes or until cooked through. Cut into wedges and serve with herbed rice and fried fish.
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Photography by Adam Liaw.