Khagineh (Stuffed Persian Sugar Omelet)

Directions

• Make the saffron syrup:
• Using a mortar and pestle, grind saffron threads into a fine powder (you should have about 1/16 teaspoon); set aside. Stir together sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high; boil, stirring often, until sugar is dissolved, about 2 minutes. Reduce heat to low; simmer, undisturbed, until slightly thickened, 5 to 7 minutes. Remove from heat, and stir in saffron. Let syrup cool to room temperature, about 30 minutes. Set aside.
• Make the filling:
• Process walnuts, dates, cardamom, cinnamon, and salt in a food processor until a crumbly dough forms, about 30 seconds. Set aside.
• Make the omelet:
• Whisk together flour, sugar, baking soda, and salt in a large bowl. Add yogurt and eggs; fold until batter is just combined. Set aside.
• Heat a 9-inch cast-iron skillet over low. Add butter to skillet, and swirl until melted. Pour half of the batter (about 3/4 cup) into center of skillet; using bottom of a spoon, spread batter to evenly coat bottom of skillet. Sprinkle evenly with filling. Spoon remaining batter evenly over filling. Cover skillet, and cook until bottom is browned and edges are set, 12 to 14 minutes. (The top will still be wet.) Using a spatula, loosen sides and bottom of omelet. Slide omelet onto a plate. Invert skillet, and place over omelet on plate. Invert plate to flip omelet back into skillet, cooked side up. Remove plate. Cover and cook until bottom is completely set and light brown, about 4 minutes. Loosen sides of omelet with a spatula, and slide onto a plate. Remove skillet from heat.
• Beat heavy cream and rosewater in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 1 minute and 30 seconds. Set aside.
• Slice omelet evenly into 8 pieces; sprinkle evenly with pistachios, and garnish with rose petals. Drizzle with about 1/3 cup saffron syrup. Serve with whipped cream and remaining saffron syrup.