This is a wonderfully herbal omelette which goes well together with flavored rice. The dish is a self-composed Iranian-Indian combination where the recipe for the Iranian herb omelette is inspired by a recipe I got from my friend Maryam and the lemon basmati rice is inspired by a recipe from the cook book India by Mridula Baljekar.

Serves 4

Herb omelette

5 eggs
1 leeks, sliced
65 g fresh spinach, chopped
1 cup walnuts, coarsely chopped
30 g parsley, chopped
1 handful bunch of coriander, chopped
0.5 dl dried cranberries
1 tsp paprika
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying

Beat the eggs and mix in the remaining ingredients. Fry the omelette over medium heat in a frying pan until solid and browned on both sides. Serve it with lemon basmati rice (see recipe below).

Lemon basmati rice

3 dl basmati rice, rinsed
1 tsp brown mustard seeds
0.5 dl cashew nuts
0.5 tsp turmeric
1 tsp herb salt
5 dl water
2 tbsp lemon juice
30 g chives, chopped

Heat the oil in a frying pan and fry mustard seeds and cashews for a few minutes. Add rice, turmeric and herb salt and fry for another minute. Pour in the water and lemon juice and cook according to the cooking time on the rice package. Stir in the chives before serving.