Persian herb omelette

Persian herb omelette, from Sepi Ferdos, gives you a taste of Persia with saffron-flavoured fish and herbed rice
Persian herb omelette
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes plus marinating and soaking
  • Effort: medium



  • 500 g basmati rice
  • salt
  • 2 litres water
  • 100 ml vegetable oil
  • 250 g fresh herbs, (parsley, coriander, dill and fengreek in equal quantities)
  • 100 g spring onions, finely chopped
  • 2 clove garlic, finely chopped
  • 60 g butter
  • 4 tsp liquid saffron

For the fried fish:

  • 4 pieces of cod fillets
  • 4 tbsp vegetable oil
  • 4 tsp liquid saffron
  • juice of 1 lemons
  • black pepper

For the herb omelette:

  • 300 g mixed fresh herbs, (parsley, coriander, fenugreek, dill in equal quantities), coarse stems removedfinely chopped
  • 100 g spring onions, finely chopped
  • 2 clove garlic, chopped
  • 1 tbsp flour
  • 1/2 tsp baking powder
  • 5 eggs
  • black pepper
  • 2 tbsp vegetable oil


1. First prepare the herbed rice. Soak the rice overnight in salted water; drain.

2. Bring the water to the boil in a large saucepan. Add the drained rice to the pan. Boil for 2-3 minutes until the rice is soft on the outside but hard in the centre.

3. Strain the rice. Return the saucepan to the heat and add the oil and 3-4 tablespoons of water, cooking until it sizzles. Then spread a layer of rice on the bottom of the pan and sprinkle one third of the herbs, spring onion and garlic on top. Repeat this process twice more, finishing with a layer of rice.

4. Use a wooden spoon to poke two or three holes into the rice and cover tightly with a lid wrapped in a clean cloth. Heat on high for 2-3 minutes and then lower the heat to very low and cook for a further 30 minutes until the rice is fluffy.

5. While the rice is cooking over a low heat, marinate the cod in 2 tablespoons of oil, the liquid saffron, lemon juice and salt and freshly ground pepper for 30 minutes in the refrigerator.

6. Meanwhile, cook the herb omelette. In a large mixing bowl, mix together the herbs, spring onion, garlic, flour, baking powder and eggs, mixing well. Season with salt and freshly ground pepper.

7. Heat the oil in a medium, heavy-based frying pan. Pour in the egg mixture, tilting to spread evenly.

8. Cover the pan and cook over a low heat for 15-20 minutes. Uncover the pan, turn over the omelette and cook for a further 10 minutes uncovered.

9. To finish off the rice melt the butter and mix in the liquid saffron. Mix in a few tablespoons of the cooked rice and use the saffron rice as a garnish.

10. To cook the fish, heat the remaining vegetable oil in a frying pan. Fry the marinated cod fillet until cooked through and browned on both sides, around 10 minutes, and serve at once.

11. Serve the fried fish, herbed omelette and herb rice together.

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