Persian Kuku Sabzi
If you are looking for a different way to eat egg, why not try the Persian kuku sabzi. It is also called kookoo sabzi or Persian herb frittata; and it is a healthy, high protein dish from Iran with fresh and bold Mediterranean flavours. It is used to celebrate Iranian new year, Nowruz; but to be honest, this dish is so tasty and easy to prepare; it can be eaten any time of the year…and anytime of the day too.
Kuku sabzi is prepared in similar ways to frittata, but with fewer egg; as the eggs basically act as a binder for the vegetables and herbs. Same as frittata, the Persian herb frittata is great for the end of the week when you have vegetables to use up. You can adapt the recipe by adding any vegetable that catches your fancy.
Kuku sabzi is a very healthy dish which can be eaten on its own or with bread or rice. It also tastes great hot or cold – so perfect for a picnic or next day’s packed lunch.
How To Make Kuku Sabzi
Kuku sabzi is usually prepared with fresh herbs – coriander, dill and parsley; with some vegetables and spices. If you don’t have fresh herbs, or if chopping is not something you like; you can use dried herbs for kuku sabzi. Just remember that you won’t need the same quantity as the fresh herbs. A rule of thumb is to use a third of dried herbs as substitute for fresh herbs. You only need to soak the herbs for a few minutes to soften, then drain and pat dry.
If you are finishing up the kuku sabzi on the hob like I did in my recipe, you need to flip it over after some time, so the top can cook too. I find sometimes that the frittata sticks to the bottom of the pan, which makes it difficult to flip. If you are faced with this situation, you can either finish off in the oven like a regular frittata; or cut it into a few wedges; and turn over the pieces individually.
Mediterranean flavours, which is great as a meal or a side dish.
- 1 cup Parsley chopped
- 1 cup Coriander chopped
- 1 cup Dill chopped
- 3 stalks Leek chopped
- 1 Onions chopped
- 5 Eggs
- 1 teaspoon Baking powder
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Cumin
- 3 tablespoon Oil
- Wash and remove the tough stalks from the dill, coriander and parsley. Chop the herbs.
- Wash and cut off the root of the leek, then chop.
- Peel and chop the onion.
- Break the eggs and whisk thoroughly.
- Pour the egg into a bowl containing the herbs, leeks and onions.
- Add the baking powder, salt, cumin and turmeric.
- Mix all the ingredients together with a wooden spoon.
- Rub some oil in a non-stick pan, making sure the base and sides are covered.
- Place the pan over high heat and allow it to heat up.
- Pour the ingredients in the pan and flatten it out with a spoon so the surface is even.
- Cover the pan with a lid and reduce the heat to low.
- In about 10mins, the base of the eggs should be cooked through. Check, if the centre is still runny, cover and leave for some more time until the centre is no longer runny.
- Remove the eggs from heat and turn over into flat pan or plate.
- Oil the base of the pan and place the eggs with the top at the bottom now, to allow the top to cook.
- Place back on low heat, cover for a few more minutes until the frittata is firm.
- Remove from heat; cut into wedges and serve.