Persian new year is here and one traditional dish to serve is kuku-ye sabzi, an herb omelet. Sabz is also the color green, and that is exactly how this kuku should look when you cut into it, a nice deep green.

It starts with a mix of herbs and green vegetables.  I like to include spinach, although that is less traditional.

It all gets chopped fairly finely.

We also top ours with feta cheese (preferably Bulgarian feta).  This is also not traditional, but we find it really brightens the flavor;

Kuku-ye Sabzi 

1 cup chopped spinach

1 cup chopped parsley

1 cup chopped scallions

1 cup chopped leeks

1 Tbsp dried fenugreek

5 or 6 large eggs (from Farmer Kim)

1/4 cup walnuts (start with 1/4 cup walnuts, then finely chop them)

1 tsp baking soda

1 Tbsp whole wheat flour

3 Tbsp canola oil, divided

Kosher salt and freshly ground black pepper, to taste

Crumbled feta

Directions

Heat 2 Tbsp oil in a large non-stick skillet over medium-high heat.  Add the spinach, parsley, scallions, leeks and fenugreek and fry for 5 minutes. Let cool completely.

Beat the eggs well.  Add baking soda, salt, pepper, flour and walnuts.

Add the vegetables and mix well.

Heat the remaining tablespoon oil in the pan over medium-high heat until it is hot.  Pour in the egg mixture and flatten with the back of the spatula to evenly spread out the greens. Cover and reduce heat a little, cook for 10 minutes until the bottom is cooked through.

Remove the cover.  Cut into 4 pieces, flip each piece over and cook for another 5 to 10 minutes, until browned.

Transfer to a serving plate and cut into smaller slices if you want. 

Top with crumbled feta. A bit untraditional, but good! Serve and enjoy!

Serves 4 as a main dish 8 as an appetizer.