Kuku Sabzi Recipe
Kuku Sabzi
Persian Fresh Herb 'Frittata'
Submitted By: Taz
Ingredients:
8 Large Eggs (Tokhmomorgh)
3 cloves Fresh Garlic (Seer) - minced
1 Cup Garlic Chives (Tareh) - chopped fine
1 Cup packed Fresh Parsley (Jafari) - chopped fine
1 Cup packed Fresh Spinach (Esfanaj) - chopped fine
½ Cup Roasted/Unsalted Walnuts (Gerdu) - roughly chopped
½ Cup packed Fresh Coriander (Geshniz) - chopped fine
¼ Cup packed Fresh Dill (Shevid) - chopped fine
3 Tbs Extra Virgin Olive Oil (Roghan Zeytun)
1 ½ tsp Kosher Salt (Namak) or to taste
1 tsp Baking Powder (Juse Sirin)
¼ tsp Ground Cinnamon (Darchin)
¼ tsp Ground Nutmeg (Jowz Hendi)
¼ tsp Ground Cardamom (Hel)
¼ tsp Turmeric Powder (Zard Chubeh)
⅛ tsp Ground Cumin (Zireh)
1 tsp Fresh Ground Black Pepper (Felfel -e Siah) or to taste
-OPTIONAL-
3 Tbs Dried Barberries (Zereshk) - can substitute dried cranberries if desired
½ tsp Ground Rose Petal (Gole Sorkh)
-OPTIONAL GARNISH-
6-12 Roasted/Unsalted Walnut (Gerdu) Halves
Additional Dried Barberries (Zereshk)
Preparation:
- Thoroughly wash all of your herbs (chives, parsley, spinach, coriander, and dill) and place them in a salad spinner to get off as much liquid as possible - Spread them out on clean kitchen towels and allow them to air dry for about an hour (If you do not have a salad spinner, you can allow the herbs to drain in a colander for 30 minutes and then spread over the kitchen towels and allow to air dry for 3-4 hours)
- Once all of the herbs have been thoroughly washed and dried, give them all a chop (fine to medium fine) and transfer to a large mixing bowl - Add garlic and chopped walnuts
- Place the eggs, salt, baking powder, ground rose petal (if using), cinnamon, nutmeg, cardamom, turmeric, cumin, and pepper in a medium mixing bowl and whisk until uniformly combined
- Pour the egg mixture over the herbs and mix until all of the herbs are well coated
- IF USING, fold the dried barberries into the herb/egg mixture until evenly distributed
- Heat the oil in a 12 inch skillet over medium heat until shimmering - Pour in the herb/egg mixture and smooth the top pressing down gently - IF USING, place the walnut halves evenly around the top of the kuku leaving space between them and gently pressing them partway down into the mixture - Cover - Reduce heat to medium low and allow to cook for 15-20 minutes - The top will be 'firm' to the touch and the edges will be sizzling
- Remove from heat - Place a large plate, platter, or cookie sheet upside down over the skillet - CAREFULLY invert the kuku onto the platter - Bottom (now the top) should be nicely browned - Gently slide the kuku back into the skillet (browned side up)
- Reduce heat to low and return the skillet with the flipped kuku to the heat - Cover, and allow to cook for another 10-15 minutes
- Remove from heat and allow to cool for 10 minutes
- Repeat the inversion of the kuku from the skillet and slice into wedges - Garnish as desired
- Serve with some toasted lavash bread and plain yogurt along with a platter of fresh herbs (sabzi khordan) and torshi (pickled vegetables) and/or salad shirazi (Persian cucumber and tomato salad)
