Fresh Herb Frittata (Kuku Sabzi) December 09, 2015 17:19

 

 Inspired by http://www.amazon.com/Food-Life-Ancient-Persian-Ceremonies/dp/193382347X

This is a fabulous vegetarian dish, traditionally served at the Persian New Year.  It is chock full of vitamins from fresh herbs and has protein from eggs and walnuts.  But most importantly, it is so delicious!  
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Total Time: 90 minutes
  • Yield: 4 servings
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
      1. Clean and dry the fresh herbs. Using a food processor, finely chop the herbs, lettuce, onion and garlic.
      2. Coarsely chop the walnuts.
      3. Preheat oven to 350°F (180°C)
      4. Heat 2 Tbsp oil in the skillet over medium heat and sauté onions until lightly golden. Set aside to cool.
      5. 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.
      6. 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.
      7. 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).  
      8. Cut the kuku into small pieces and serve hot or cold with lavash bread and Savory Veggie Troshi.
      PREPARATION (OPTIONAL GARNISH)
      1. Heat 1 Tbsp over low heat in a skillet.  
      2. Add the barberries and sugar and stir-fry for 1 minute (barberries burn easily).  
      3. 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

      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

      Kuku with garnish served with torshi