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Kuku Sabzi

Kuku Sabzi

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Persian

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

Though I typically cook my Kuku in the oven, it is more traditional to cook them with oil in a frying pan with a lid. The Kuku gets flipped and cooked on both sides.