Kuku sabzi is a traditional Persian vegetarian egg dish close to a frittata but with just enough eggs to bind the herbs together and the ingredients are chopped and added to the beaten egg before cooking or baking.
Kuku is the common name for a group of egg-based vegetarian Persian foods, although a few kukus do have meat in their recipe. Sabzi means herbs in Farsi, and Kuku sabzi includes mainly chives, dill, fenugreek, parsley, cilantro, and fresh garlic. Besides herbs, some recipes call for barberries and walnuts which are optional to use in this kuku.
In Iran, kuku sabzi is traditionally served during Nowruz, the Persian New Year, as it symbolizes rebirth for herbs and fertility for eggs. You really can use whatever hearty greens and herbs you like but try not to be too diverted from the herbs’ suggestions in this recipe. Traditionally, Kuku sabzi is prepared on the stovetop, however, I prefer to bake it in an oven so that it cooks evenly. The addition of barberries will provide an extra sourness flavor while walnuts will provide some crunchiness to it.
#KuKu Sabzi recipe:
2 Cups spinach
1 cup parsley
1 cup Cilantro
1 cup fresh garlic herb (can be replaced with 3 garlic cloves and an adding an extra 1 cup of green onion or size down the egg amount)
2 cups garlic chives (or green onion or leek- if you’re using leek wash it carefully and chop it finely; then cook for 5 minutes on medium-low heat to soften it)
2 cups dill
1/3 cup fenugreek
#Spices
1 tsp. paprika
1 tsp. cumin powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt or to the taste
1 tsp. pepper or to the taste (if you like spicy you can add chili)
1 tsp. turmeric
2 tbsp. all-purpose flour
1 cup dried barberries washed and cleaned (you can use unsweetened cranberries as replacement)- optional
1 cup walnuts - optional
6 eggs
Enough oil to cook the kuku sabzi, approximately 3-5 tbsp. I prefer olive oil.
10” non-stick cooking pan (oven safe)
preheated oven at 375F- or you can cook it on stove top medium low heat
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11 июл 2024
