Kuku sabzi is made of herbs, spices, and eggs. It’s served with rice or bread or even with salad (for low carb diets).
In many Iranian restaurants, it is served as an appetizer. Kuku is like Italian frittata, the only difference is, it has fewer eggs.
Ingredients | 3-4 servings
- 300g/10oz chopped Coriander
- 300g/10oz chopped Leek or Chives
- 200g/7oz chopped Dill
- 200g/7oz chopped Parsley
- 4-5 Eggs
- 1 clove of Garlic
- 1 teaspoon Turmeric
- 1 tsp Salt
- Black Pepper to taste
- Ghee or oil
- Optional: 2 tbsp Zereshk
Preparation
– Chop all herbs.
– In a big bowl add herbs, grated garlic, turmeric, salt, black pepper, eggs.
Optional: you can add zereshk (barberries) at this point.
– Pour a generous amount of oil or clarified butter into the pan and set the stove on medium heat.
– Add the mix to the pan & make it flat with a spatula.
– Cover the pan with lid, and ⏳wait 10 minutes until the eggs starts to cook and kuku becomes solid.
– Remove the lid and wait Kuku sabzi, becomes slightly dry divide into 4 pieces and overturn each piece carefully.
– Pour more oil, so the other part fries and cooks as well. This will take other ⏳8-10 more minutes.
The Kuku of herbs is ready.
Notes
- This can be a low carb dish if you serve it with other veggies or salad.
- It is ideal for sandwiches with pickles.
- Many likes to have Kuku sabzi with lemon on top or plain yogurt, traditionally it’s served with bread or white rice.
Noosh-e-jan ☺️