Kuku Sabzi – Persian Herb Frittata – recipe from Persiana by Sabrina Ghayour
This lovely deeply green frittata is very popular among Persians. I prefer to bake it because it is less messy and greasy than the original fried version, but also because laziness always gets the better of me. There are several different versions of this egg dish, known as kuku in Iran – with potato, aubergine and meat – but this is the most popular and the one I like the most. It is often cut up into little squares and served as canapés at cocktail parties. You can omit the walnuts and barberries but I love them both, not only for texture but also for a burst of berry sharpness in every mouthful.
Ingredients
Serves 8 as part of a mezze
2 x 100g packets flat leaf parsley
2x 100g packets of coriander
2x 20g packets of dill
3x 20g packets of chives
2-3 tbsp olive oil
2 bunches of spring onions, thinly sliced
2 tsp turmeric
8 medium free-range eggs
2 tbsp plain flour
2 tbsp Greek yoghurt
3 tsp baking powder
1 tbsp sea salt flakes (the original recipe calls for 2 tbsp so add to your taste)
Freshly ground black pepper
3-4 heaped tbsp dried barberries (I use dried sour cherries or cranberries if I can’t get barberries)
100g walnut pieces, chopped
2 x 100g packets flat leaf parsley
2x 100g packets of coriander
2x 20g packets of dill
3x 20g packets of chives
2-3 tbsp olive oil
2 bunches of spring onions, thinly sliced
2 tsp turmeric
8 medium free-range eggs
2 tbsp plain flour
2 tbsp Greek yoghurt
3 tsp baking powder
1 tbsp sea salt flakes (the original recipe calls for 2 tbsp so add to your taste)
Freshly ground black pepper
3-4 heaped tbsp dried barberries (I use dried sour cherries or cranberries if I can’t get barberries)
100g walnut pieces, chopped
Method
Preheat the oven to 180°C/fan 160°C/gas mark 4.
Place a large cooking pot to warm over a medium heat.
Finely chop all the herbs (if you are using a food processor, you might need to do this in 2 batches). Pour the olive oil into the warm pan and fry the herbs and spring onions for a few minutes, then add the turmeric. Cook for a further 5 minutes, then place the herbs on a flat plate and allow to cool.
Meanwhile, mix the eggs, flour, yogurt, baking powder together with sea salt and black pepper to taste until everything is well combined and smooth. Once the herb mixture has cooled slightly so that it is no longer piping hot, slowly add a couple of spoonfuls at a time to the egg mixture and stir well until all the herb mixture is combined. Add in the barberries and walnuts and mix well once again.
Select a large ovenproof or Pyrex dish and line the dish with nonstick baking paper (this will enable you to remove the finished dish with greater ease). Pour in the egg-and-herb mixture, then bake for 35-40 minutes. To check if the frittata is cooked, insert a knife into the centre. If it comes out clear of raw egg, the dish is done. If not, return it to the oven for a few minutes. Once cooked, allow to cool, then cut into squares to serve.
Place a large cooking pot to warm over a medium heat.
Finely chop all the herbs (if you are using a food processor, you might need to do this in 2 batches). Pour the olive oil into the warm pan and fry the herbs and spring onions for a few minutes, then add the turmeric. Cook for a further 5 minutes, then place the herbs on a flat plate and allow to cool.
Meanwhile, mix the eggs, flour, yogurt, baking powder together with sea salt and black pepper to taste until everything is well combined and smooth. Once the herb mixture has cooled slightly so that it is no longer piping hot, slowly add a couple of spoonfuls at a time to the egg mixture and stir well until all the herb mixture is combined. Add in the barberries and walnuts and mix well once again.
Select a large ovenproof or Pyrex dish and line the dish with nonstick baking paper (this will enable you to remove the finished dish with greater ease). Pour in the egg-and-herb mixture, then bake for 35-40 minutes. To check if the frittata is cooked, insert a knife into the centre. If it comes out clear of raw egg, the dish is done. If not, return it to the oven for a few minutes. Once cooked, allow to cool, then cut into squares to serve.
