Kukuye Sabzi (Herb Omelet)
Persian herb frittata loaded with spinach, parsley, dill, cilantro, and scallions baked until fluffy and golden for a protein-rich meal.
YIELD
4 servingsPREP
20 minCOOK
50 minREADY
70 minThis isn’t a wimpy omelet with a token sprinkle of parsley.
Kukuye Sabzi is more herbs than eggs, with an intense green color and flavor that celebrates the Persian love of fresh herbs in cooking.
Spinach, scallions, parsley, cilantro, dill, tarragon, and garlic chives get tossed with just enough beaten egg to hold everything together.
Baking it in the oven instead of on the stovetop creates an even, fluffy texture throughout without the fuss of flipping.
Serve it hot with tangy yogurt and flatbread, or slice it cold for lunch boxes and picnics.
Kitchen Tips
- Dry the herbs thoroughly after washing; excess water makes the kuku watery instead of fluffy
- A food processor speeds up chopping, but pulse gently to avoid turning herbs into mush
- Use whatever fresh herbs you have on hand; the traditional mix is flexible and forgiving
- The kuku is done when a knife inserted in the center comes out clean and the top is lightly golden
Ingredients
Directions
Vegetables and herbs must be well washed and dried before chopping and measuring.
Chopping can be done very speedily and efficiently in a food processor if desired.
Accurate measuring of greens is not essential to success of this dish.
Combine greens in a bowl.
Mix flour with 1 teaspoon salt and pepper to taste and sprinkle over greens, then toss well.
Beat eggs until frothy and pour over greens.
Stir well to combine and adjust seasoning.
Heat butter in a 9-inch round casserole dish or deep cake pan in a moderate oven.
Swirl to coat sides and pour in egg mixture.
Bake in a moderate oven, one shelf above center, for 45 to 50 minutes until set and top is lightly browned.
If insufficiently browned when set, place briefly under a hot grill.
Serve hot, cut in wedges, with yogurt and flat bread.
Also good served cold.
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