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 ☺️

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