Kuku Sabzi
Persian Herb Frittata
Equipment
- non-stick pan
Ingredients
- 1 cup fresh parsley chopped
- 1 cup fresh coriander chopped
- 1 cup chives chopped
- 1 cup dill chopped
- 1/2 cup walnuts toasted and chopped
- 1/2 cup barberries soaked
- 3 eggs
- salt
- pepper
- 1 tbsp baking powder
- 1 tbsp turmeric powder
- 3 tbsp olive oil or vegetable oil
Instructions
- Chop all the herbs finely. Combine them together in a bowl.
- Place eggs in a large bowl. Add baking powder, salt, and pepper. Mix well. Add herbs, walnuts, and barberries to the eggs.
- Warm-up a non-stick pan with some oil. Place the egg and herbs mixture in, smooth the surface on and press down gently
- Cover and cook for about 20 minutes on medium-low. When the top looks cooked and firm to touch, the edges will be sizzling. Remove from the heat.
- Use a sharp knife to cut it into equal wedges. Kuku can be served warm or cold
Notes
- You can make Kuku Sabzi in 200-degree heated-oven for about 20 to 25 minutes, or until they are fully cooked. (The mixture will rise, but will go down once you set it aside to cool.)
- You can also make Kuku Sabzi in Muffin tray to be served as individual bits in parties.
- You can make other versions of Kuku Sabzi if you don't have access to all herbs. For example, you can make it with a base of spinach leaves. You can also use the green parts of leek or scallion instead of chives.
- You can use chopped unsweetened dried cranberries, If barberries are not available.