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Kuku Sabzi
Kuku Sabzi is a delightful Persian frittata that bursts with the vibrant flavors of fresh herbs and spices, making it a feast for both the eyes and the palate. Traditionally served during the Persian New Year, this dish symbolizes rebirth and renewal, perfectly showcasing the bounty of spring. It features a medley of aromatic herbs like spinach, fenugreek, chives, dill, cilantro, and parsley, all enveloped in a fluffy egg base. Enjoy this beautiful frittata warm for brunch, at room temperature for a light lunch, or as a savory dinner option. Pair it with creamy yogurt or a refreshing salad to elevate your dining experience.
Ingredients
- Vegetable oil
- 3 tablespoons
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Turmeric
- 1/2 teaspoon
- Baking powder
- 1 teaspoon
- Fresh spinach
- 1 cup, chopped
- Fresh fenugreek leaves
- 1 cup, chopped
- Fresh chives
- 1/4 cup, chopped
- Fresh dill
- 1/4 cup, chopped
- Fresh cilantro
- 1/4 cup, chopped
- Fresh parsley
- 1/4 cup, chopped
- Eggs
- 6 large
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, crack the eggs and beat them well until fully combined and slightly frothy.
- Add in the chopped herbs: spinach, fenugreek, chives, dill, cilantro, and parsley. Sprinkle in the baking powder, turmeric, salt, and black pepper. Mix thoroughly to ensure the herbs are evenly distributed throughout the egg mixture.
- In an oven-safe skillet, heat the vegetable oil over medium heat until shimmering but not smoking.
- Pour the egg and herb mixture into the skillet, spreading it evenly across the bottom.
- Cook on the stovetop for about 5 minutes, or until the edges begin to set but the center is still runny.
- Carefully transfer the skillet to the preheated oven and bake for 30 minutes, or until the top is golden brown and the center is set.
- Once baked, remove the skillet from the oven and let it cool for a few minutes before slicing.
- Slice the Kuku Sabzi into wedges and serve warm or at room temperature. It pairs beautifully with a dollop of yogurt or a simple, fresh salad.
Tips
- For added flavor, consider incorporating a pinch of saffron into the egg mixture.
- Feel free to experiment with other herbs, such as basil or mint, based on your preferences.
- Kuku Sabzi can also be made ahead of time and stored in the refrigerator for up to 3 days, making it a great option for meal prep.
Dietary Information
Servings: 4 Dish Type: Brunch/Lunch/Dinner Prep Time: 15 minutes Cook Time: 35 minutes Calories: 200 Fat: 14g Carbs: 6g Protein: 12g Sodium: 500mg Sugar: 1g
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