66min 4 ppl
Kuku Sabzi
49 minutes
4 people
Medium31–60 min or 7–12 steps
49 min · 9 steps
Medium: 31–60 min or 7–12 steps
325 kcalper person
Protein 14g
Carbs 14g
Fats 24g
About this dish
A vivid green Persian herb and walnut frittata, packed with more fresh parsley, dill and coriander than egg, baked until golden and cut into wedges for a light vegetarian main.
Allergy Info
Dairy, Gluten, Eggs, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Flat-leaf parsleyfinely chopped100 g
- Fresh Dillfinely chopped40 g
- Fresh Corianderfinely chopped40 g
- Spring onionsfinely chopped6 stalk
Dairy & Eggs
- Eggs6
- Unsalted butter2 tbsp
Dried Goods
- Walnutsroughly chopped60 g
- Dried Barberriesrinsed30 g
- Plain flour2 tbsp
- Bicarbonate of soda0.5 tsp
Spices & Seasonings
- Dried Fenugreek Leavescrumbled1 tbsp
- Ground Turmeric0.5 tsp
- Fine sea salt1 tsp
- Black pepper0.5 tsp
Utensils
- Mixing bowl
- Frying pan
- Fine-mesh sieve
- Sharp knife
- Chopping board
Method
1
Finely chop the parsley, dill, coriander and spring onions.
Approx. 10 minutes
2
Roughly chop the walnuts.
Approx. 3 minutes
3
Rinse the barberries.
Approx. 2 minutes
4
In a mixing bowl, whisk the eggs with the plain flour, bicarbonate of soda, ground turmeric, salt and black pepper until smooth.
Approx. 4 minutes
5
Stir the chopped herbs, spring onions, walnuts, crumbled dried fenugreek leaves and half the barberries into the egg mixture until evenly combined.
Approx. 4 minutes
6
Melt the butter in a frying pan over medium heat, then pour in the herb and egg mixture, spreading it evenly.
Approx. 3 minutes
7
Cover and cook over low heat until the edges are set and the underside is golden, about 12 minutes.
Approx. 12 minutes
8
Carefully invert the kuku onto a plate, then slide it back into the pan to cook the second side until golden and cooked through, about 8 minutes.
Approx. 8 minutes
9
Slide the kuku onto a board, scatter with the remaining barberries and cut into wedges to serve.
Approx. 3 minutes
