1. In a large bowl, toss chopped herbs, scallions, half of the walnuts, spinach, half of the barberries, and flour. 2. In another bowl, whisk eggs with saffron and season with salt and pepper. 3. Heat oil in a large, nonstick frying pan over medium heat. 4. When oil is hot, slowly pour in egg mixture, stirring in herb mixture into the center of the egg mixture. 5. Shake to loosen base, reduce heat to medium-low, cover loosely, and leave to cook very gently for 5-6 minutes (Reminder: if the heat is too high, eggs may become leathery.) As omelet cooks, shake to loosen base, and neaten sides with a spatula to build up a deep, straight edge. 6. When the top looks set, invert a large plate over the pan and flip the whole pan over so the omelet ends up on the plate, cooked side up. 7. Slip omelet back in pan for another 2-3 to cook other side (you may need a little more oil). When it feels firm, slide it out onto its plate or flip it again as done in Step #6; it will set a little more as it cools. 8. Serve warm or "at the temperature of a spring evening in the desert.". 9. I garnished the omelet with sprigs of parsley, the remaining barberries and walnuts. A side of strained yogurt was also served as a garnish. To complete the menu I made a pot of simple Persian steamed rice and Recipe #496880. ---------------------------------------------------------------------------
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