This is my absolute favourite photograph of mama, she's looking for pots and pans in her kitchen cupboard.
Mama used to make amazing herb omelettes, that were totally green with finely chopped herbs, called Kookoo-ye Sabzi. Delicious, but very time consuming to make. Cooking for other people was never too much trouble for mama, and one of the ways she demonstrated her love for you. It looked almost like a green cake, solid with a crunchy golden brown tinged exterior and warm soft herby center. Closer to a fritata or tortilla than traditional French style omelette.
My husband loves to make what he calls Persian onion omelette, he also makes a tomato version. I would consider it to be scrambled eggs with caramelised onions. I'm not sure if this is a true Persian dish, or a family derivative. (I'm not sure....I think that might be a maths word.....but I hope you know what I mean) Whichever it is, it's a really yummy way to cook eggs and the way we often make them for brunch at the weekend.
For two people you will need the following:
If like us, you like hot food, you could add a little fresh chilli for an added zing.
Method:
Simply fry the onions in oil or butter until caramelised in a frying or omelette pan.
Add the eggs, season and then mix to combine all the ingredients together in the pan.
Continue cooking until the eggs are done, making sure not to overcook them as they will continue cooking for a little while in the hot pan, and can quickly dry out.
Serve with fresh natural yoghurt, warm pitta bread, green leaves and salad onion...yum
I have lots of memories of big family breakfasts at mama and baba's house, with lots of relatives staying. Too many people to sit at the table. We would sit on the floor cross legged, with an enormous tablecloth, picnic style.This is the traditional Persian way to eat. With a big dish of eggs cooked this way, Persian goats cheese, with tomatoes, fresh cucumber, and massive dishes of fresh herbs that made the whole house smell like you were walking through a summer meadow; or a kind of chicken porridge called Haleem...that took a while for me to get my head around, but eventually ended up loving....Some people eat it with clotted cream or my darling 'A' likes it sprinkled with brown sugar, cinnamon and a spoonful of butter stirred in. I prefer it just as it comes but with a spoonful of butter...mmm all salty and tasty...
There are some distinctive unusual Persian omelettes ranging from one made with strained yoghurt, leeks, carrots, slivers of almonds and saffron, to a sweet one, Azarbaijan style made with sugar and saffron. I'm going to try to make some of them over the next few weeks.
- 4 to 6 free range eggs depending on the size, and their appetite.
- One thinly sliced onion. I like the sweetness of red onions and they add colour to this dish.
- A little oil or butter for cooking.
- Fresh sea salt and crushed black pepper.
If like us, you like hot food, you could add a little fresh chilli for an added zing.
Method:
Simply fry the onions in oil or butter until caramelised in a frying or omelette pan.
Add the eggs, season and then mix to combine all the ingredients together in the pan.
Continue cooking until the eggs are done, making sure not to overcook them as they will continue cooking for a little while in the hot pan, and can quickly dry out.
Serve with fresh natural yoghurt, warm pitta bread, green leaves and salad onion...yum
I have lots of memories of big family breakfasts at mama and baba's house, with lots of relatives staying. Too many people to sit at the table. We would sit on the floor cross legged, with an enormous tablecloth, picnic style.This is the traditional Persian way to eat. With a big dish of eggs cooked this way, Persian goats cheese, with tomatoes, fresh cucumber, and massive dishes of fresh herbs that made the whole house smell like you were walking through a summer meadow; or a kind of chicken porridge called Haleem...that took a while for me to get my head around, but eventually ended up loving....Some people eat it with clotted cream or my darling 'A' likes it sprinkled with brown sugar, cinnamon and a spoonful of butter stirred in. I prefer it just as it comes but with a spoonful of butter...mmm all salty and tasty...
There are some distinctive unusual Persian omelettes ranging from one made with strained yoghurt, leeks, carrots, slivers of almonds and saffron, to a sweet one, Azarbaijan style made with sugar and saffron. I'm going to try to make some of them over the next few weeks.
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