“Kuku Sabzi” (Persian Herb Omelet)
5 tablespoons canola oil (divided) 1 yellow onion (large, finely chopped, about 1½ cups) 1 leek (medium, finely chopped, about 1 cup) kosher salt (to taste) 6 large eggs 2 teaspoons all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 1 teaspoon ground black pepper (freshly) 1 1/2 cups flat-leaf parsley (very finely chopped) 1 1/2 cups dill (very finely chopped) 1 1/2 cups chopped cilantro (very finely) 1 tablespoon fenugreek (dried, optional) yogurt bread radishes fresh herbs.