Kuku-sabzi: Iranian Omelette

Ingredients:

• 2 tbsp. l. rapeseed oil (canola)
• 1 leek, quartered lengthwise and cut into 0.5cm wide pieces.
• 1.5 bunches of fresh parsley, leaves finely chopped (about 1.5 cups)
• 1.5 bunches of fresh parsley, leaves finely chopped (about 1 cup)
• 1 bunch of fresh dill, finely chopped greens (about 1 cup)
• 1 teaspoon baking powder
• 0.5 tsp ground turmeric
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cumin
• 6 large eggs
• 1/4 cup coarsely chopped toasted walnuts, optional
• 1/4 cup coarsely chopped dried cranberries, optional

Preparation:

1. In a 6-inch ovenproof nonstick skillet, heat 1 tablespoon of oil over medium-low heat. Swirl the pan to coat the bottom. Add the leeks and cook, stirring occasionally, until very soft and translucent, about 10 minutes, then remove from heat. Preheat the oven to broil.
2. In a large bowl, combine the parsley, cilantro, dill, baking powder, turmeric, cardamom, cinnamon, cumin, eggs, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Mix well until the eggs are incorporated (the mixture will be very thick and green). Add the leeks.
3. Wipe out the skillet and heat the remaining 1 tablespoon of vegetable oil over medium heat. Swirl to coat the bottom and sides of the pan, then add the herb-egg mixture, pressing it into an even layer with a silicone spatula. Cover the skillet with a lid and cook until the omelet is set on the bottom and about 2 inches up the sides, 10-12 minutes. Remove the lid and transfer the skillet to the oven.
4. Grill the omelet, keeping an eye on it, until it's completely set in the center, 1 to 2 minutes. Use a silicone spatula to transfer it to a plate. Sprinkle with walnuts and dried cranberries, if using, then cut into 8 slices and serve.