Kuku Sabzi
Kuku sabzi is a dense, vividly green Persian frittata packed with fresh herbs and studded with walnuts and barberries. It is traditionally served for Nowruz.
Ingredients
- 8 large eggs
- 100g fresh flat-leaf parsley, finely chopped
- 100g fresh coriander, finely chopped
- 75g fresh dill, finely chopped
- 75g spring onions or chives, finely chopped
- 1 tbsp dried fenugreek leaves
- 1 tsp ground turmeric
- 1 tbsp plain flour
- 1 tsp baking powder
- 50g walnuts, roughly chopped
- 30g dried barberries, rinsed
- 1 tsp salt
- ½ tsp black pepper
- 5 tbsp sunflower oil, for frying
Method
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Whisk the eggs with the turmeric, flour, baking powder, salt and pepper until smooth.
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Fold in all the herbs, the fenugreek, walnuts and barberries. The mixture should be mostly herbs, with just enough egg to bind it.
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Heat 3 tbsp oil in a 24cm non-stick frying pan over a medium-low heat. Pour in the mixture, smooth the top and cover with a lid.
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Cook for 12-14 minutes until the base is golden and the top is nearly set.
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Cut into 6 wedges, drizzle the remaining oil around the edges and turn each wedge carefully. Cook, uncovered, for a further 5-6 minutes until golden.
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Serve warm or cold with yoghurt and flatbread.