Kuku sabzi: the herb frittata
Ingredients
- 6 eggs
- About 250 g fresh herbs, very finely chopped: parsley, coriander, dill, chives or spring onion
- 2 tablespoons dried fenugreek leaves (optional)
- 1 tablespoon flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon turmeric, salt and pepper
- 3 tablespoons chopped walnuts and 1 tablespoon dried barberries (optional)
- 3 tablespoons oil
Method
- Heat the oven to 180 °C and oil a baking dish or heavy ovenproof frying pan.
- Beat the eggs with the flour, baking powder, turmeric, salt and pepper.
- Fold in the herbs, fenugreek, walnuts and barberries, if using. The mixture should be mostly herbs.
- Pour into the dish and drizzle with the rest of the oil. Bake for 25 to 30 minutes, until set and golden at the edges.
- Cool for 10 minutes, then cut into wedges. Serve with flatbread, yoghurt and a plate of fresh herbs.
Kuku is closer to a herb cake than to a French omelette: very green, firm and sliceable, and good warm or cold. It travels well, which makes it a picnic favourite.
Notes
The secret is to chop the herbs very finely and to use a lot of them. The small amount of flour and baking powder gives the kuku structure. Walnuts add crunch and barberries add tartness. You can fry it in a pan instead of baking: cook on low heat with a lid and flip it carefully.
Notes and sources
- Najmieh Batmanglij, Food of Life (Mage, 1986) (compare the method and quantities).
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