A combination of different fresh herbs and eggs coupled with the simple recipe has made the dish a favorite of people who are always on the go and still want to eat healthy.
Iranian dishes excel at making people who have never tried them fall in love at the first bite. The unique combination of spices and flavorings with a wide range of vegetables, herbs, fruit, grains, nuts, meat and most importantly rice only needs the wand of Iranian cuisine to perform magic and leave an explosion of unforgettable tastes in the mouth- and such is Kuku Sabzi.
Its delectable smell, delicious look and perfectly pleasant taste make it almost impossible to resist this Iranian dish. To share the gastronomic delights of Iran, IFP has decided to file the recipe for Kuku Sabzi, which is also a common meal before the turn of Persian Year on the eve of Nowruz.
1. 125 grams finely chopped parsley
2. 50 grams finely chopped scallions
3. 125 grams finely chopped wild leek
4. 125 grams finely chopped coriander
5. 125 grams finely chopped dill
6. 50 grams finely chopped fenugreek (optional) – The original recipe does not contain this herb. However, it can be included if you like the smell that it gives to the dish.
7. One-two garlic cloves, finely chopped (optional)
8. 5-7 eggs
9. Two tablespoons lightly broken walnuts – The pieces should not be too big nor should you grind walnuts into powder.
10. One heaped tablespoon barberries
11. Salt and pepper to taste
12. Cooking oil
In a large bowl, mix the finely chopped herbs and garlic with the eggs and whisk the mixture thoroughly. It is immensely important that they are well blended. Then add walnut pieces and barberries as well as salt and pepper.
Pour oil into a frying pan and let it get hot enough. Put the mixture in the pan and try to spread it evenly with the flat part of a spatula. Immediately after the mixture starts setting, turn down the heat and give it minutes to be fried. Afterward, cut it into eight wedges and flip the slices over and fry them on a low heat for about 10 minutes. The dish can be served both hot and cold. Although the dish can be baked in the oven, based on the original recipe, the mixture is usually fried in a pan.
High heat can cause the barberries and the food at large to burn and turn blackish green. On the other hand, if the oil is not hot enough before adding the batter to the pan, the mixture won’t set well.
If you have difficulty cutting and flipping over the slices, you can use a small frying pan to make omelet-like Kuku and turn it around without having to cut it into slices.