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When I cook a dish that uses many aromatic herbs, I really enjoy to harvest them from my garden: it makes me so proud!
You can change the aromatic herbs in this recipe, but don't forget to use mint, because it adds the 'middle-east' touch to this iranian omelette.



Herb Baked Omelette (Kuku)

Ingredients
Serves four:
4 eggs
1 tsp baking powder
2 tbsp flour
1 pinch cinnamon
1 cardamom pod
1 pinch cumin
1 pinch rose petals
1 clove garlic
20g aromatic herbs (chives, coriander, parsley, mint, dill, basil)
1/2 tsp fenugreek
black pepper

Directions
Beat the eggs with the baking powder, cinnamon, cardamom, cumin, rose petals and black pepper.
Mince together fenugreek, garlic and aromatic herbs and add to the eggs mixture.
Pour into a oiled baking pan and bake in preheated 180° C (356 F) oven 15-20 minutes.

This goes to Joanne from Eats Well with Others, the new host and administrator of Regional Recipes. This month she will bring us to Middle East.

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