A Perfect Lunch from Persia: Kukuye Sabsi

An Old Favourite from Monday Morning Cooking Club

If you’re looking for a simple lunch for friends, here it is. This recipe comes from the kitchen of Judy Wilkenfeld and appears in Monday Morning Cooking Club – the food, the stories, the sisterhood.

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.

12 eggs
2 bunches flat-leaf parsley, leaves coarsely chopped, stems discarded
6 spring onions, finely chopped
3⁄4 teaspoon crushed garlic
2 tablespoons olive oil
radishes, mint and/or spring onions, to garnish
yoghurt, to serve (we used Meredith sheep milk yoghurt)

Lightly whisk the eggs together. Add the parsley, spring onions and garlic. Season well with salt and pepper and combine well.

Heat the olive oil in a large non-stick frying pan on a low–medium heat until hot. Add the egg mixture and cook for 5 minutes or until almost set. Turn the omelette carefully onto a plate and then slide it back into the pan and cook the other side for a couple of minutes, or until just set. Serve either warm or cold, with the garnishes and a dollop of yoghurt.

Serves 4 – 6.

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