Kuku Sabzi

I spoke about this dish on Podcast #23, when Donna Mintz and I sampled it at a great Persian restaurant. As I mentioned, this is a version that is baked in the oven, and uses much less oil than a traditional stoove-top fried version.

Kuku Sabzi
(Persian Herb Frittata)

4-6 servings

8 eggs
1/4 teaspoon powdered saffron
1 tablespoon whole wheat flour
1 teaspoon baking powder
1 tablespoon zereshk (dried barberries)
2 tablespons finely chopped walnuts
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 cups total of mixed chopped fresh herbs:
chives
parsley
dill
coriander
1 teaspoon dried fenugreek

Preheat oven to 350° F
Soak the barberries in cold water for 15 minutes before cooking. Drain well.
Reconstitute saffron in 2 tablespoons hot water.
Beat eggs well, then add saffron water,baking powder, salt, black pepper, flour, barberries, and walnuts. Add chopped herbs and mix gently.

Coat the bottom and sides of an oven safe baking dish with oil, and pour egg and herb mixture in. Cover with foil to prevent over browning of the top, and bake for 30-40 minutes. Remove foil halfway through the baking process.

Cool and cut into wedges for service.

(Zereshk, or barberries, are similar to red currants, so you can substitute these if you can't find zereshk)

food recipe Kuku Sabzi Persian food personal chef herb frittata greens ReMARKable Palate