KuKu Sabzi – Persian Herb Frittata Recipe
By Kyle Wilmot
Published on March 3rd, 2022
EASY
This is a popular dish in the Middle East and there are several versions with potato, aubergine and meat, however this article describes the most popular favoured for its lightness. It can be served hot or cold with salad or even to take away in a baguette. Walnuts and barberries can be omitted but they do give this dish a special flavour and texture.
Ingredients (Serves 3)
- 200g Spinach
- 1 large bunch Parsley
- 1 large bunch Coriander (or 100g packet of coriander)
- 200g Spring Onions (only green parts)
- 2 tbsp Plain Flour
- 1 tsp ground Turmeric
- 1 tsp ground Cinnamon
- 1 tsp ground Cardamom
- 1 tbsp ground Rose Petals (optional)
- 1 tbsp Sumak
- Pinch of ground Nutmeg
- Salt and pepper
- 50 g chopped Walnuts
- 30 g Barberries (optional)
- 4 Eggs
- Rape Seed or Olive Oil
Instructions
- Using either a food processor or a knife, finely chop the spinach, parsley, coriander and the green parts of the spring onions and pour into a large bowl and mix well.
- Add the flour, turmeric, cinnamon, cardamom, rose petals, sumak, nutmeg, salt and pepper. Roughly chop the walnuts and throw them into the mix together with the barberries. Mix well.
- Then add the 4 eggs and again mix well. Your mixture should turn into almost a dough consistency. If it is still a bit dry and the herbs are not sticking together, add one more egg.
- ake a large pan and heat the oil. Pour your mixture into the pan and hear the oil starting to bubble. Quickly flatten out the mixture to the shape of the whole pan, making it about an inch thick. Immediately turn the heat right down for the mixture to start cooking slowly on a low heat.
- Keep a constant eye on it to make sure the bottom of your herb cake doesn’t burn. You will see that the egg starts to cook and turn white. Gently using a spatula try to see if the herb cake is loosening from the sides and you can lift the side to peak to see how the bottom looks. Once it has changed from the vibrant green to a golden and dark green colour, you are ready to turn the herb cake.Skilled cooks like my mother will take a serving plate slightly bigger than the pan, put it over the pan face down and hold it with one hand whilst turning the pan with the other hand so that the herb cake drops on to the plate and then you slide it back into the pan to cook the other side. I generally find it easier to cut the cake into 6 or 8 slices and very gently turning each slice individually. Careful not to burn the other slices whilst you are turning the first few, so perhaps pull the pan off the heat when doing this just in case. Once turned, cook the same way on the other side.
- This is best served with bread and yoghurt (garlic yoghurt is even better!)
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