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- Bria Tavakoli , a Good Day viewer and yoga instructor from West Harlem, is sharing some recipes from her repertoire in honor of Persian New Year. The first recipe is Kuku Sabzi (Iranian Herbed Omelet). The bonus recipe is Khoresht Fesenjaan (Persian Pomegranate Walnut Chicken).

The eggs symbolize in this dish signify fertility and rebirth/new beginnings. The green colors symbolize spring. Though traditionally served for Persian New Year, this dish is popular year round. You can buy the herbs for this dish in their dried form from Middle Eastern stores. Some stores have a specific Kuku Sabzi mix of herbs available. Fresh herbs can also be used.

Kuku Sabzi: Iranian Herbed Omelet

4-5 eggs
1 medium onion
2 garlic cloves
1 tablespoon flour
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon saffron, dissolved in 1 tablespoon water
1/4 teaspoon turmeric
2 cups mixed dry herbs (scallions, dill, mint, chives, coriander, parsley, fenugreek); if using fresh herbs, use 6 cups chopped fresh herbs
1/4 cup butter or ghee (clarified butter)
Fresh parsley, to garnish (optional)

1. If using the oven, preheat it to 350 F.

2. Soak the dried herbs for 15 minutes in lukewarm water. Use the soaking time to prep the other ingredients. As the herbs soak, chop the onion finely, mince the garlic into small pieces, and gather the other ingredients.

3. Beat the eggs until they are light and fluffy, then blend in the onion, flour, salt and pepper, saffron (if using), turmeric and herbs.

4. In a cast-iron pan or shallow casserole dish, melt the butter and tilt the pan to distribute it evenly over the entire surface. Pour in the egg-herb mixture, cover, put in the oven and bake for 30 to 45 minutes, until the kuku is crispy on top and brown on the bottom. For stovetop cooking, cook over medium heat for 3 minutes, then turn the heat down to low and continue to cook for another 20 minutes, or until the eggs are well browned. Cut the kuku into segments, turn each segment over, and return to the heat for another 10 minutes, or until the other side has browned.

5. Serve hot or at room temperature, garnished with chopped parsley.

Duration : 0:3:26

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