Persian cooking: recipes · Kuku & kotlet: frittatas and patties
Kuku sabzi کوکو سبزی
A herb frittata made almost entirely of fresh herbs. Part of the Nowruz meal and good warm or cold.
Ingredients
- 6½ bunch flat-leaf parsley
- 6½ bunch fresh coriander
- 3¼ bunch dill
- 3¼ bunch spring onions or leek greens
- 16¼ eggs
- 3¼ tbsp flour
- 1¾ tsp baking powder
- 3¼ tsp turmeric
- 6½ tbsp barberries (zereshk)
- 100 g walnuts, finely ground
- 16¼ tbsp oil
- salt (to taste)
- black pepper (to taste)
Method
- Wash the herbs, spin them very dry and chop finely.
- Whisk the eggs with flour, baking powder, turmeric, salt and pepper. Fold in the herbs, barberries and roughly chopped walnuts. The mixture should be green and thick, not runny.
- Heat the oil in a non-stick pan, pour in the mixture and smooth the top.
- Cook covered over low heat for 15–20 minutes until set.
- Cut into quarters, turn them and fry the other side for 10 minutes. Serve with bread, yogurt and vegetables.