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
- 9 bunch flat-leaf parsley
- 9 bunch fresh coriander
- 4½ bunch dill
- 4½ bunch spring onions or leek greens
- 22½ eggs
- 4½ tbsp flour
- 2¼ tsp baking powder
- 4½ tsp turmeric
- 9 tbsp barberries (zereshk)
- 135 g walnuts, finely ground
- 22½ 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.