A dense, vibrant green herb frittata packed with parsley, cilantro, dill, chives, and fenugreek, studded with walnuts and barberries.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: round plate, cut in wedges
Garnishes: barberries, walnut pieces
Accompaniments: yogurt, flatbread, sabzi khordan
Instructions
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1
Mix all chopped herbs together. The herb volume should far exceed the eggs.
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2
Beat eggs with turmeric, baking powder, salt, and pepper.
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3
Fold herbs, walnuts, and barberries into the egg mixture.
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4
Heat oil in a non-stick pan. Pour in mixture, cover, cook on low 20-25 min until set.
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5
Flip or broil top until golden. Cut into wedges. Serve warm or at room temperature.
Did You Know?
Kuku sabzi is one of the seven symbolic dishes of the Nowruz Haft-sin table, representing rebirth and the green freshness of spring.
Chef's Notes
Equipment Tips
- non-stick skillet or oven-safe pan
- large bowl
- knife
Garnishing
barberries, walnut pieces
Accompaniments
yogurt, flatbread, sabzi khordan
The Story Behind کوکو سبزی
Kuku sabzi is among the oldest dishes in the Persian repertoire, with roots in Zoroastrian spring festivals. The extraordinary quantity of fresh herbs reflects Iran's ancient herb gardens (sabzi-kari). It is the cornerstone of the Nowruz celebration table and the first dish eaten after the new year begins.
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