Kuku Sabzi
Kuku Sabzi (Persian herb frittata) is a healthy, high protein dish from Iran with fresh and bold
Mediterranean flavours, which is great as a meal or a side dish.
Mediterranean flavours, which is great as a meal or a side dish.
Ingredients
- 1 cup Parsley chopped
- 1 cup Fresh Coriander chopped
- 1 cup Dill chopped
- 3 stalks Leek chopped
- 1 Onions chopped
- 5 Eggs
- 1 teaspoon Baking powder
- ½ teaspoon Black pepper
- ½ teaspoon Turmeric
- ½ teaspoon Ground cumin
- 3 tablespoon Oil
Instructions
- 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.
Nutrition
Calories: 331kcal
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