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.
From Monday Morning Cooking Club, 2011. Originally posted on the Splendid Table'swebsite.
