KUKU SABZI
Kuku sabzi is a traditional Persian dish that is a herb-heavy frittata. The egg is really just a binder to hold all of the herbs together, it is not the main component of this dish. Serve with flatbread, yogurt, pickled onions, feta, and pomegranate seeds. It is wonderful hot, or at room temp. Great light lunch or an appetizer for a casual cocktail.
Provided by Ali Ramee
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Slice leek in half lengthwise, then thinly slice crosswise.
- Heat 1 tablespoon oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.
- Preheat the oven's broiler with the rack in the upper third position.
- Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric, and whisk to thoroughly combine. Fold parsley, cilantro, dill, and leeks into eggs. Gently stir to combine; the mixture will be mostly herbs, with just enough egg to wet the mixture through.
- Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the pan, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.
- Remove cover and transfer to the preheated oven. Cook until the top and middle is cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 9 g, Cholesterol 186 mg, Fat 15.6 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 3 g, Sodium 581.4 mg, Sugar 2.1 g
FRESH HERB KUKU
Provided by Najmieh Batmanglij
Categories Egg Herb Appetizer Breakfast Brunch Bake Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Servings: 4
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350°F. Pour the oil into an 8-inch baking dish lined with parchment paper.
- 2. Break the eggs into a large bowl. Add the baking powder, advieh, salt, and pepper. Lightly beat in the garlic, chopped herbs, flour, and fenugreek. Adjust seasoning.
- 3. Pour the egg mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
- 4. Serve the kuku from the baking dish, or unmold it by loosening the edge with a knife and inverting the dish onto a serving platter. Remove the parchment paper. NUSH-E JAN!
- Najmieh Batmanglij shares her tips with Epicurious:
- •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Advieh, a mix of ground cinnamon, cardamom, and cumin and dried rose petals, is available online at www.sadaf.com. •Dried barberries, which add a sour flavor to many Persian dishes, are available online at www.sadaf.com. "I like to use the dried fenugreek leaves in the batter, and also some red barberries on top for color," says Batmanglij. "Sauté them with a little oil and a teaspoon of sugar, then sprinkle them on top of the kuku just before serving."
KUKUYE SABZI HERB OMELET
this one is a little different from echo echos and is baked not cooked on stove top it is very easy to put together and is good cold also all the greens floated to the top on mine lol
Provided by Dienia B.
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- combine.
- greens into bowl.
- mix the flour with salt pepper and turmeric.
- toss well so evenly coated.
- beat eggs until frothy and pour over greens (i just dumped herbs into eggs ).
- heat butter in 9 inch round casserole dish.
- swirl to coat sides ( i just sprayed with pam )and pour in egg mixture bake at 325 for 45 minutes( i baked for 30 minutes because i dont care for browned eggs ).
- until set and lightly browned cut into wedges serve with yogurt and flat bread.
Nutrition Facts : Calories 272.6, Fat 21.3, SaturatedFat 10.5, Cholesterol 402.5, Sodium 845.5, Carbohydrate 6.5, Fiber 1.7, Sugar 1.4, Protein 14.3
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