Kuku Sabzi – Persian Fresh Herb Frittata
Persian
April 13, 2023
“Herbs are the friend of a physician and the pride of cooks.”
— Charlemagne
Persian cuisine is a collection of subtle flavors imparted by spices and a medley of aromatic herbs.
Kuku Sabzi (pronounced Kookoo) is a vividly green and soft Persian herb frittata with fewer eggs than one might expect, prepared all year round specifically around Norooz. Dissecting the etymology, Kuku is a general food category referring to a group of dishes that are essentially vegetarian and use a few eggs as a binding agent. Sabzi means herbs in Farsi. Put together, Kuku sabzi translates to frittata-like baked herbs.
Additionally, barberries (zereshk) and walnuts (gerdoo) are added to this simple recipe where all the ingredients are prepared separately, mixed with beaten eggs, and added to the skillet to bake. It is more traditional to cook kuku in a frying pan, but baking in a baking pan or a cast- iron works just as well.
Today’s recipe is a great confidence builder for anyone starting their Persian cuisine skills. Kuku has a vibrant green interior, jeweled with red barberries, and a sweet brown crust, with nuts peaking through. Neither the barberries nor the walnuts are essential but they cut through the prominent flavors of herbs that may overwhelm Western tastebuds, therefore using them is highly recommended.
Since lunch is the most important meal of the day in Iran and dinners are eaten much later and tend to be a lot less substantial, Kuku is served mostly at night or as a side dish for lunch. Cut into wedges and enjoy.
Kuku Sabzi
Ingredients
- 6 eggs
- 1 cup fresh cilantro finely chopped leaves, and the softer section of the stem
- 1 cup fresh parsley finely chopped leaves, and the softer section of the stem
- 1 cup fresh dill chopped leaves, and the softer section of the stem
- 1 cup leeks finely chopped green and white parts
- 1 TBSP dried fenugreek leaves
- 4 cloves garlic minced
- 1 tsp baking powder
- 1/2 tsp turmeric
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 TBSP walnuts chopped
- 3 TBSP barberries
- 1 tsp butter for greasing the pan
Instructions
- Preheat the oven to 375º F.
- In a medium-sized bowl, break the eggs and mix well with a whisk. Set aside.
- In a food processor, place small amounts of herbs and process until they are finely chopped. Repeat this process until all the herbs have been processed. Place in a large bowl.
- Add the remaining ingredients (with the exception of the butter) and whisked eggs to the herbs mixture and mix well.
- Rub a 9-inch pie dish or similar ovenproof baking dish with butter and pour in the egg and herbs mixture.
- Bake uncovered for 30-40 minutes or until the eggs are fully cooked. Baking times will vary depending on your baking dish’s size and whether the mixture is spread out or more stacked.
- Allow the Kuku to rest for 5 minutes before removing it from the pan. Place on a serving platter and serve. Kuku Sabzi is often served with flatbreads or steamed basmati rice and a side of yogurt.
- Serve and noosh-e jan نوش جان
Notes
