Baked Omelet (Kuku-Ye Sabzi)

• 1 tablespoon dried rose petals
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cardamom
• 12 tablespoon ground cumin
• 12 cup ghee, melted
• 6 eggs
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 2 garlic cloves, peeled and crushed
• 1 cup fresh chives or 1 cup leek, chopped
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 1 cup fresh dill, chopped
• 1 tablespoon all-purpose flour
• 1 tablespoon dried fenugreek leaves (or 2 tablespoons dried barberries, cleanened) (optional)

1. Advieh (Persian Spice Mix).
2. Thoroughly mix the ground spices and the rose petals.
3. Larger quantities can also be mixed and stored in an airtight container.
4. Preheat oven to 350F Pour the oil/ghee into an 8-inch baking dish lined with parchment paper.
5. Break the eggs into a large bowl.
6. Add the baking powder, advieh, salt, and pepper.
7. Lightly beat in the garlic, chopped herbs, flour, and fenugreek.
8. Adjust seasoning to taste.
9. Pour the egg mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
10. To serve unmold it by loosening the edge with a knife and inverting the dish onto a serving platter.
11. Remove the parchment paper.
12. NUSH-E JAN!

petals, ground cinnamon, ground cardamom, ground cumin, ghee, eggs, baking powder, salt, fresh ground black pepper, garlic, fresh chives, fresh parsley, fresh cilantro, fresh dill, flour, fenugreek leaves

Taken from www.food.com/recipe/baked-omelet-kuku-ye-sabzi-233650 (may not work)