Kuku Sabzi (Persian Herb Frittata) is a traditional Iranian recipe for a classic frittata-like dish of herbs cooked in eggs thickened with flour and flavoured with advieh. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Herb Frittata (Kuku Sabzi).
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Ingredients:
4 large eggs
30g fresh flat-leaf parsley leaves — including tender stems
30g fresh coriander leaves — including tender stems
30g fresh dill
30g fresh spinach
4 spring onions
35g walnuts
1 tbsp dried fenugreek leaves (optional)
4 tbsp dried barberries, chopped (*optional)
1 tbsp plain (all purpose) flour
½ tsp ground turmeric
1 tsp advieh khoresh
1 tsp baking powder
3 tbsp extra-virgin olive oil
Salt and freshly-ground black pepper, to taste
Method:
Wash the fresh herbs and spinach, making sure to dry them well after to remove all the water using a salad spinner or kitchen towels.
Chop all the herbs and spinach well and slice the spring onions.
Finley chop up the walnuts, (you can optionally toast them in a dry frying for a few minutes to provide more flavour).
Crack the eggs into a bowl then beat with a whisk to combine.
Add in the ground turmeric, baking powder, flour, advieh spice blend, 1/2 tsp salt and a generous pinch of black pepper then whisk again to combine.
At this point stir in the chopped herbs, dried fenugreek leaves, chopped walnuts and dried barberries. Stir to ensure all the ingredients are coated in egg (do not beat or the mixture may become watery).
Heat 3 tbsp of olive oil in a non-stick pan over low-medium heat (about 24 cm diameter). Once hot, add the batter and quickly flatten the top evenly with a rubber spatula
Cook for about 15 minutes, until you clearly see that the top and the sides have set. Within this time, ensure to move the sides from time to time with the spatula to ensure it's not sticking.
Place a large plate on top of the pan and carefully flip upside down onto the plate. It should be a very dark green colour, close to black.
Add a light drizzle of oil to the pan, and slide the kuku back on the pan to cook the second side for about 10 minutes. Check one of the corners to ensure it has browned enough and flip back onto the plate.
Allow the kuku sabzi to cool for at least 10 minutes before slicing.
Cut into wedges, garnish with chopped walnuts and barberries and serve.
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