Fresh Herb Frittata (Kuku Sabzi) December 9, 2015 17:19
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Inspired by http://www.amazon.com/Food-Life-Ancient-Persian-Ceremonies/dp/193382347X
INGREDIENTS
Batter
- 8 Tbsp oil or butter
- 1 cup finely chopped fresh parsley
- 1 cup finely chopped fresh cilantro
- 1 cup finely chopped fresh dill
- 1 Tbsp dried fenugreek or 1 cup chopped fresh
- 1/2 cup finely chopped fresh spring onions
- 1/2 cup finely chopped Romaine lettuce
- 2 medium yellow onions, finely chopped
- 3 cloves of garlic, finely chopped
- 1 cup coarsely chopped walnuts
- 6 eggs
- 1 tsp baking powder
- 1 tsp freshly ground black pepper
- 1 tsp turmeric
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamon
- 1/2 tsp ground cumin
- 1 Tbsp all-purpose flour
Garnish (Optional)
- 1 Tbsp oil or butter
- 1/2 cup dried barberries* picked over and thoroughly rinsed
- 1 tsp sugar
PREPARATION
- Clean and dry the fresh herbs. Using a food processor, finely chop the herbs, lettuce, onion and garlic.
- Coarsely chop the walnuts.
- Preheat oven to 350°F (180°C)
- Heat 2 Tbsp oil in the skillet over medium heat and sauté onions until lightly golden. Set aside to cool.
- Break eggs into a large mixing bowl. Add all the baking powder, pepper, turmeric, salt, cinnamon, cardamon, and cumin. Beat lightly with a fork. Add the garlic, lettuce, herbs, walnuts, flour and sautéd onions. Gently fold with a rubber spatula, making sure not to overmix.
- Heat 6 Tbsp oil in an 8-inch ovenproof baking dish in a preheated oven for 5 minutes. Pour the egg mixture and bake uncovered for 40 to 45 minutes until lightly golden on top.
- Remove from the oven and cover with a platter. Allow to rest for 5 min. You can either serve it directly in the baking dish or invert it onto a serving platter after loosening the edges with a knife first. You can add an optional garnish on top (see below).
- Cut the kuku into small pieces and serve hot or cold with lavash bread and Savory Veggie Troshi.
PREPARATION (OPTIONAL GARNISH)
- Heat 1 Tbsp over low heat in a skillet.
- Add the barberries and sugar and stir-fry for 1 minute (barberries burn easily).
- Transfer to a bowl until you are ready to garnish the kuku.
Note: You can buy dried barberries at Persian specialty stores or over the internet. Make sure to soak the barberries for 15 minutes in a colander in a large container full of cold water, then take the colander out and run cold water over the barberries. Drain and pat dry before stir-frying them.
Chopped herbs, onions and walnuts. |
Sautéed onions. |
Lightly beaten eggs with spices |
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Egg mixture, herbs and sautéd onions gently folded together |
Kuku fresh out of the oven |
Optional garnish of barberries and sugar stir-fired briefly in oil |
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Kuku with garnish served with torshi |
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