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Kuku Sabzi (Persian Herb Omelette) #BrunchWeek #Sponsored

 This is a sponsored post written by me on behalf of Eggland's Best.
I received complimentary product for the purpose of review and recipe development for #BrunchWeek,
but all opinions are honest and they are my own. This page may contain affiliate links.
Many, many thanks to Terri of Love and Confections for wrangling all of us bloggers and courting the wonderful, generous event sponsors who are supporting the event. You can follow along as I'll be posting every day this week.

And you can also join in the fun by entering the massive giveaway Terri lined up for us. Click for more information and to enter: here.

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Kuku Sabzi (Persian Herb Omelette)
Kuku Sabzi is a traditional Persian omelet typically served at Nowruz (Persian New Year), but I love serving it anytime during the Spring. The herbs symbolize rebirth; the eggs symbolize fertility. It's the perfect Spring brunch dish.


And, given that Eggland's Best* is one of the #BrunchWeek event sponsors, I knew I wanted to showcase their eggs with this delicious, savory offering.


You can read a bit more about Eggland's in my pre-event post -  HOW TO: Make Fluffy Scrambled Eggs.


My kuku sabzi is not wholly traditional in that I use whatever herbs I have available and I substitute cashews and pistachios for walnuts. But I do use the traditional barberries because I love their tang. If you can't find any, dried cranberries make a reasonable substitute...just see if you can get them unsweetened.

Ingredients
  • 2 T olive oil + more for greasing parchment paper
  • 5 C fresh herbs and greens (I used a combination of parsley, arugula, dill, and mint)
  • 3 cloves garlic, peeled
  • 1 t ground cumin
  • 1/2 t ground turmeric
  • 1/2 t ground cardamom
  • 1/2 t ground cinnamon
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 6 large eggs
  • 1/2 C nuts (I used a combination of raw cashews and pistachios)
  • 1/3 C dried barberries 

Procedure

Preheat oven to 375 degrees F. Line a baking dish with a greased piece of parchment paper.

In the bowl of a food processor, place the herbs, greens, garlic, and nuts. Process until desired texture, drizzling in olive oil as you would make a pesto. I like my herbs less fine, so I keep the herbs fairly chunky.

In a large mixing bowl, whisk together the eggs with the cumin, turmeric, cardamom, cinnamon, salt, and pepper until well-blended. Fold in the herb-greens mixture and barberries.


Pour into the prepared pan and gently push the mixture to the edge of the pan with a spatula.

Bake until the center of the egg is firm, approximately 20 to 25 minutes. Note that the egg mixture will rise in the oven, but will deflate as it cools.


Let the kuku sabzi cool in the pan for 10 minutes. Then lift the parchment paper and move the kuku sabzi to a wire rack to cool completely. Slice into wedges and serve at room temperature.

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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BrunchWeek posts or entry.

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