Persian Herb Omelet (Kookoo Sabsi)

Persian Herb Omelet


1 16-ounce bag frozen spinach

1 bunch scallions (8 stems), finely chopped

1 tablespoon dried mint

1 tablespoon dried dill (dill weed)

1/3 cup dried parsley flakes

3 eggs

1½ teaspoons salt

½ teaspoon turmeric

½ teaspoon pepper

2 tablespoons canola oil, for frying


In a medium bowl, combine all ingredients except oil and toss well. Set aside.

In an 8-inch nonstick skillet, heat 1 tablespoon of oil over medium/high heat.

Pour in the entire mixture and flatten with a spoon.

Reduce heat to medium, cover and cook for seven to 10 minutes or until the edges of the kookoo start browning.

Turn kookoo over and continue cooking, uncovered, for another 10 minutes.

Yield: 1 8-inch kookoo