Recipe: Kuku sabzi
Omelet for dinner? Yes please! The term flavor bomb was probably invented when someone took their first bite of this kuku sabzi, because that is exactly how you would describe this dish. Oh, and it’s on the table in just a few minutes.
Forget everything you know about an omelet for a moment, because this herby Iranian omelet is not what you’re used to. An omelet as you know it is mainly egg, with other ingredients possibly added. With kuku sabzi, it’s exactly the other way around.
This herby omelet contains a whole lot of herbs and relatively little egg. For four eggs, you use three whole bunches of herbs. And not those tiny little bunches you get at the supermarket—no, those big bunches sold by Turkish or Moroccan greengrocers. This gives you a very thick green mixture, with the egg mainly serving to bind everything together. Always season to taste with a good pinch of salt.
Variations
This recipe by Sabrina Ghayour uses cilantro, parsley and dill, which is also the most classic combination. Ottolenghi, for example, replaces the dill with basil, and that is delicious too. As long as they are soft herbs, you can vary the recipe as much as you like. A few scallions also work wonders. Make sure to chop everything really finely, possibly using a food processor—you don’t want to choke on tough stems or large pieces of dill.
A little cheat to get this recipe on the table in a few minutes? Make small pancakes and fry them individually in the pan. These little ones are ready in no time and fit perfectly in a pita bread. Delicious with a tahini and garlic-based sauce. Thin it with Greek yogurt or water, and if you have some parsley left over, you can purée that into it with an immersion blender. Or make the thick frittata as in this recipe, cut it into cubes and serve it as part of a table full of mezze. That’s how it was originally meant to be served.
Toppings
Also delicious: dice cucumber and tomato and mix with some finely chopped red onion and, optionally, cooked chickpeas (whether canned or not). Delicious as a fresh topping for the herby omelet. Really, after tasting it for the first time, you’ll immediately add this fantastic vegetarian meal to your weekly routine.
How to make it
- Preheat the oven to 180 °C.
- Finely chop all the herbs. If you’re using a food processor, it’s best to do this in two batches. Heat a frying pan over medium heat, add the olive oil and fry the herbs and scallions for a few minutes. Add the turmeric and fry for another 5 minutes. Transfer the herbs to a flat plate and leave to cool.
- Meanwhile, stir the eggs, flour, yogurt, baking powder, and pepper and salt to taste into a smooth mixture. Gradually stir the slightly cooled herb mixture into the egg mixture, a few tablespoons at a time, mixing well until all the herbs are incorporated. Stir in the barberries and walnuts.
- Line a large baking dish with parchment paper so you can easily remove the frittata later. Pour in the egg-and-herb mixture and bake in the oven for 35 to 40 minutes. Insert a knife into the center of the frittata. If no raw egg sticks to the knife, the frittata is done. Otherwise, return the frittata to the oven for a few more minutes. Leave to cool and cut into cubes to serve.
Title: Persiana
Author: Sabrina Ghayour
Price: €25,95
Publisher: Good Cook
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