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Kuku Sabzi
Serves 6 Prep 30 min Cook 40 min Total 1 hr 10 min Type Side Origin Iran

Kuku Sabzi

The Persian herb frittata: an extraordinary quantity of chopped parsley, coriander, chives and dill bound with eggs, walnut and barberries, baked deep-green.

Serves 6 Prep 30 minutes Cook 40 minutes Units Rate

Overview

Herbs are chopped finely, really finely, to a green confetti. Eggs are whisked with flour, baking powder, turmeric, salt and pepper. Walnut pieces and barberries are folded through. The mixture is poured into a buttered round baking dish or wide pan; baked at 180°C 35-40 minutes until set and deep green-gold on top. Cut into wedges or squares.

Ingredients

  • 100 g fresh parsley (40 g leaves and tender stems)
  • 100 g fresh coriander (leaves and tender stems)
  • 50 g fresh chives (or spring onion greens)
  • 50 g fresh dill
  • 30 g fresh fenugreek leaves (or 1 tablespoon dried)
  • 1 leek (medium, white and pale green only - finely sliced)
  • 8 eggs (large)
  • 3 tablespoons plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground turmeric
  • 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 50 g walnut halves (lightly toasted, chopped)
  • 3 tablespoons dried barberries (zereshk - rinsed; or substitute dried cranberries chopped fine)
  • 4 tablespoons olive oil (split)

To serve

  • 200 g thick Greek yogurt
  • Warm flatbread
  • Lemon wedges

Method

Stage 1 - Chop herbs

  1. Wash and dry the herbs thoroughly.
  2. Finely chop the parsley, coriander, chives, dill and leek (a food processor saves time but pulse rather than purée).

Stage 2 - Pre-cook leek

  1. Heat 1 tablespoon oil in a wide pan over medium.
  2. Add the chopped leek; soften 4 minutes.
  3. Cool slightly.

Stage 3 - Wet mix

  1. Whisk eggs, flour, baking powder, turmeric, salt and pepper in a large bowl.
  2. Stir in all chopped herbs, softened leek, walnut and barberries.
  3. Mix thoroughly.

Stage 4 - Bake

  1. Heat oven to 180°C (160°C fan).
  2. Heat the remaining 3 tablespoons of oil in a 24 cm round ovenproof pan (or pour into a buttered baking dish).
  3. Pour the mixture in; smooth the top.
  4. Bake 35-40 minutes until set and the top is deep green-gold.

Stage 5 - Cool slightly

  1. Cool 10 minutes in the pan.

Stage 6 - Serve

  1. Cut into wedges or squares.
  2. Plate with yogurt, warm flatbread and lemon wedges.

Notes

  • Volume of herbs is the dish: Don't reduce. It should look more herb than egg when you mix it.
  • Barberries: Sold dried in Middle Eastern shops as "zereshk". They give a sweet-sour pop. Substitute very finely chopped dried cranberries.
  • Eat at any temperature: Warm out of the oven, room temperature at a picnic, cold from the fridge in a wedge.

Storage

  • Refrigerate 4 days. Travels well in a sandwich.
  • Doesn't freeze well - egg texture goes off.

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