A very herbaceous Persian omelet, Kuku sabzi is soft in the center, lightly browned around the edges, with the crunch of walnuts and the tartness of barberries. It is served warm or cold, often with yogurt, flatbread, and fresh herbs.
Ingredients
- 150 g fresh flat-leaf parsley
- 100 g fresh cilantro
- 80 g fresh dill
- 60 g fresh chives
- 2 pieces scallions
- 5 pieces eggs
- 50 g walnut halves
- 30 g dried barberries
- 1 tsp ground turmeric
- 1/2 tsp baking powder
- 1 tsp fine salt
- to taste ground black pepper
- 3 tbsp sunflower oil
- 200 g plain yogurt
- 4 slices lavash bread or flatbread
Method
- Rinse the herbs and scallions, then dry them very carefully in a kitchen towel or salad spinner until they no longer wet your hand.
- Very finely chop the herbs and scallions with a knife; the mixture should be fine but not pureed, with a fresh, peppery smell.
- Briefly rinse the barberries, drain them, then roughly chop the walnuts to keep some crunchy pieces.
- Beat the eggs with the turmeric, baking powder, salt, and pepper until the mixture is smooth and slightly frothy.
- Fold in the chopped herbs, walnuts, and barberries; the mixture should look very green, dense, and only bound by the eggs.
- Heat the oil in a nonstick skillet over medium heat, pour in the mixture, smooth the surface, then let it gently set until the edges are golden and the top starts to firm up.
- Lower the heat, cover the skillet, and continue cooking until the center barely jiggles when you gently shake the pan.
- Flip the kuku with a plate or cut it into wedges in the skillet, then brown the other side until it is firm, fragrant, and nicely colored.
- Let cool briefly before serving in slices, with plain yogurt and flatbread.
Nutrition
Per serving
- Energy
- 452.3 kcal
- Protein
- 17.29 g
- Carbohydrate
- 28.79 g
- Fat
- 31.21 g
- Fibre
- 4.47 g
- Calcium
- 188.42 mg
- Iron
- 2.39 mg
- Magnesium
- 16.24 mg
