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Persian Herb Omelette with Shirazi Salad Recipe

18.11.19 /

Ingredients

Persian Herb Omelette :

  • 4 eggs¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 bunch parsley, finely chopped
  • 1 bunch coriander, finely chopped
  • 1 bunch dill, finely chopped
  • ½ bunch English spinach leaves roughly chopped
  • 1 teaspoon turmeric
  • 1/3 cup dried barberry
  • 2 tablespoons roughly chopped walnuts
  • 1 tablespoon oil (e.g. canola, grapeseed, soy)

Shirazi Salad:

  • 1 red onion
  • 5 cucumber
  • 3 tomatoes
  • ¼ teaspoon ground black pepper
  • 1 teaspoon finely chopped mint leaves Juice of ½ lemon

To serve:

  • ½ lemon, cut into wedges
  • 1 tablespoon torn mint leaves
  • 2 tablespoons roughly chopped walnuts
  • 1 teaspoon dried barberry

Method

  1. Whisk eggs with salt and pepper in a large bowl. Stir through parsley, coriander, dill and spinach. Add turmeric, barberry and walnuts, stirring until well combined.
  2. Heat a large (preferably non-stick) fry-pan on medium to high heat. Add oil and swirl to coat the base of the pan. Pour in the omelette mixture, reduce heat to low and cook for 6-8 minutes, until the base is cooked through. Cut the omelette into wedges, flip wedges using a spatula and cook for a further 2-3 minutes, until cooked through.
  3. While the omelette is cooking, prepare the salad. Finely dice red onion, cucumber and tomatoes. Transfer to a large bowl and toss with mint. Stir through lemon juice just prior to serving.
  4. To serve, divide omelette wedges between plates and serve salad on the side. Serve salad and a wedge of lemon on the side. Garnish with mint leaves, walnuts and dried barberry

Serves 2

Image credit: myfoodbag.com.au

Persian Herb Omelette with Shirazi Salad Recipe

Recipe by Saffron and MoreCourse: Main Meals, Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 4 eggs¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 bunch parsley, finely chopped

  • 1 bunch coriander, finely chopped

  • 1 bunch dill, finely chopped

  • ½ bunch English spinach leaves roughly chopped

  • 1 teaspoon turmeric

  • 1/3 cup dried barberry

  • 2 tablespoons roughly chopped walnuts

  • 1 tablespoon oil (e.g. canola, grapeseed, soy)

Directions

  • Whisk eggs with salt and pepper in a large bowl. Stir through parsley, coriander, dill and spinach. Add turmeric, barberry and walnuts, stirring until well combined.
  • Heat a large (preferably non-stick) fry-pan on medium to high heat. Add oil and swirl to coat the base of the pan. Pour in the omelette mixture, reduce heat to low and cook for 6-8 minutes, until the base is cooked through. Cut the omelette into wedges, flip wedges using a spatula and cook for a further 2-3 minutes, until cooked through.
  • While the omelette is cooking, prepare the salad. Finely dice red onion, cucumber and tomatoes. Transfer to a large bowl and toss with mint. Stir through lemon juice just prior to serving.
  • To serve, divide omelette wedges between plates and serve salad on the side. Serve salad and a wedge of lemon on the side. Garnish with mint leaves, walnuts and dried barberry

Parya Zaghand

While I think of myself as an Aussie, I’m also proud as punch of my Iranian heritage. So much so, in 2013, I created a business built around the mouth-watering delicacies of Persia; bringing you flavours of the real Iran. I wanted to create a space at the table for the golden-petaled spice: Persian Saffron.