Baked Omelet Kuku Ye Sabzi Recipes

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KUKU SABZI



Kuku Sabzi image

Packed with herbs and lightly spiced, this Persian side dish is usually made during New Year celebrations.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons canola oil
1 leek, cut into quarters lengthwise and sliced 1/4 inch thick
1 1/2 bunches fresh parsley, leaves finely chopped (about 1 1/2 cups)
1 1/2 bunches fresh cilantro, leaves finely chopped (about 1 cup)
1 bunch fresh dill, fronds finely chopped (about 1 cup)
1 teaspoon baking powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
6 large eggs
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped toasted walnuts, optional
1/4 cup coarsely chopped dried cranberries, optional

Steps:

  • Heat 1 tablespoon oil in a 10-inch oven-safe nonstick skillet over medium-low heat. Swirl the oil to coat the pan. Add the leeks and cook, stirring occasionally, until very soft and translucent, about 10 minutes, then remove from the heat. Preheat the broiler.
  • Stir together the parsley, cilantro, dill, baking powder, turmeric, cardamom, cinnamon, cumin, eggs, 1/2 teaspoon salt and few grinds of pepper in a large bowl. Mix well until the eggs are incorporated (the mixture will be very dense and green). Stir in the leeks.
  • Wipe out the skillet and heat the remaining tablespoon oil over medium-low heat. Swirl to coat the bottom and sides of the skillet, then add the herb and egg mixture, pressing it into an even layer with a rubber spatula. Cover the skillet with a lid and cook until set on the bottom and about 2 inches in from the sides, 10 to 12 minutes. Remove the lid and transfer the skillet to the broiler. Broil the kuku, keeping an eye on it, until set completely in the center, 1 to 2 minutes. Using a rubber spatula, loosen the kuku from the bottom of the skillet and slide it onto a plate. Sprinkle with the walnuts and cranberries if using, then cut into 8 wedges and serve.

KUKU SABZI (PERSIAN HERB FRITTATA)



Kuku Sabzi (Persian Herb Frittata) image

Kuku, which is like a Persian frittata, comes in many forms, but this one, packed to the brim with herbs, is my favorite. Washing and picking through the piles of herbs can be overwhelming if you're not used to staring down a mountain of produce, so feel free to prepare them in advance. I particularly love kuku sabzi for the contrast between its vivid-green herbaceous interior and its dark, sweet crust. Kuku is traditionally served with flatbread and a selection of crunchy and acidic condiments to balance the sweetness of the herbs; my favorites are fresh radishes, the chopped eggplant pickles called liteh and chunks of soft, salty feta cheese. Leftover kuku slathered with mast-o khiar makes for a wonderful sandwich.

Provided by Samin Nosrat

Categories     brunch, lunch, vegetables, appetizer, main course, side dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 19

1 pound cilantro (about 3 large bunches)
1 pound Italian parsley (about 3 large bunches)
1 large bunch fresh dill
4 crisp leaves from a romaine heart
2 large leeks, roots and top 1 inch trimmed
3 tablespoons plus 1/4 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
1 tablespoon dried fenugreek
2 teaspoons dried dill
1/4 cup barberries, rinsed and dried
1 teaspoon ground turmeric
1/2 teaspoon baking powder
6 to 7 large eggs
4 tablespoons unsalted butter (1/2 stick)
Radishes, for serving (optional)
Persian liteh pickles or cornichons, for serving (optional)
Feta, for serving (optional)
Warmed flatbread, such as sangak, pita or lavash, for serving (optional)
Mast-o Khiar, for serving (optional)

Steps:

  • Trim woody ends from cilantro, parsley and dill so that only leaves and tender stems remain. Wash herbs and romaine leaves, then use a salad spinner to dry very well. Set aside.
  • Finely dice both the green and white parts of the leeks. Wash well and drain.
  • Set a 10-inch cast-iron or nonstick pan over medium-high heat. When the pan is hot, add 3 tablespoons oil. When the oil shimmers, add leeks. Season with a generous pinch of salt and cook, stirring occasionally, until translucent and softened but not browned, about 20 minutes, reducing the heat if necessary.
  • In the meantime, very finely chop the cilantro, parsley, dill and romaine by hand - the smaller the pieces, the more deeply green your kuku will be. To chop such a large volume of herbs, take a large handful or two at a time and roll into a tight ball. Run a large, sharp knife through the ball to initially chop the herbs roughly, then continue to rock the knife back and forth through the pile of herbs until very finely chopped. Repeat with remaining herbs until finished. Combine the chopped herbs and romaine with the dried fenugreek and dried dill in a very large bowl.
  • When leeks are cooked, add herb mixture and another generous pinch of salt to the pan and cook, stirring often, until it dries out and the color changes to a very dark green, about 5 minutes. Transfer the mixture back into the very large bowl; spread it out, then allow it to cool to room temperature.
  • When the herb mixture has cooled, add barberries, turmeric, baking powder, 2 teaspoons salt and 1/2 teaspoon pepper. Taste the mixture: It should be a little on the salty side. If it's not, add a little more salt. One at a time, add eggs to the herb mixture, stirring well after each addition. Use as few eggs as needed to barely bind the mixture; this will ensure a brilliant-green kuku. The mixture should be the consistency of a loose porridge.
  • Wipe out the pan and melt the butter over medium-high heat. When the butter melts, add remaining 1/4 cup oil. Add a tiny spoonful of the kuku mixture to the pan. When it sizzles, add the rest of the mixture and use a rubber spatula to spread it out evenly. The oil should bubble up the sides of the kuku. Run the spatula around the edge and jiggle the pan from time to time to check that the mixture isn't sticking. Cook, rotating pan a quarter turn every 3 to 4 minutes, until the kuku is set, the bottom is a very dark brown, and the edges are golden brown, 15 to 20 minutes. Don't be afraid of getting your crust really dark - it will appear almost burned, but it will taste heavenly sweet.
  • Use a rubber spatula to ensure that the kuku is not stuck to the pan, then carefully tip as much of the oil as possible into a medium bowl and set aside. Cover the pan with a large, flat platter or pizza pan and flip the kuku onto it and set aside. Return the oil to the pan and carefully slide the flipped kuku back into the pan to cook the second side. Cook over medium-high until the second side is dark brown and the kuku is cooked through, about 5 more minutes.
  • While the kuku finishes cooking, wipe off the platter and line with a double layer of paper towels. Flip the finished kuku onto the prepared platter and use another paper towel to dab excess oil from the surface. To serve, flip once more onto a serving platter and peel away paper towels.
  • Serve warm, cold or at room temperature, with your choice of radishes, pickles, feta, warmed flatbread and mast-o khiar.

FRESH HERB KUKU



Fresh Herb Kuku image

Provided by Najmieh Batmanglij

Categories     Egg     Herb     Appetizer     Breakfast     Brunch     Bake     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Servings: 4

Number Of Ingredients 13

1/2 cup vegetable oil, butter, or ghee
5 eggs
1 teaspoon baking powder
2 teaspoons Persian spice mix (advieh) (see Tips, below)
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cloves garlic, peeled and crushed
1 cup chopped fresh garlic, chives, or leeks
1 cup chopped fresh parsley
1 cup chopped fresh coriander (cilantro)
1 cup chopped fresh dill
1 tablespoon all-purpose flour
1 tablespoon dried fenugreek or 2 tablespoons dried barberries, cleaned (optional)

Steps:

  • 1. Preheat oven to 350°F. Pour the oil into an 8-inch baking dish lined with parchment paper.
  • 2. Break the eggs into a large bowl. Add the baking powder, advieh, salt, and pepper. Lightly beat in the garlic, chopped herbs, flour, and fenugreek. Adjust seasoning.
  • 3. Pour the egg mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
  • 4. Serve the kuku from the baking dish, or unmold it by loosening the edge with a knife and inverting the dish onto a serving platter. Remove the parchment paper. NUSH-E JAN!
  • Najmieh Batmanglij shares her tips with Epicurious:
  • •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Advieh, a mix of ground cinnamon, cardamom, and cumin and dried rose petals, is available online at www.sadaf.com. •Dried barberries, which add a sour flavor to many Persian dishes, are available online at www.sadaf.com. "I like to use the dried fenugreek leaves in the batter, and also some red barberries on top for color," says Batmanglij. "Sauté them with a little oil and a teaspoon of sugar, then sprinkle them on top of the kuku just before serving."

BAKED OMELET



Baked Omelet image

This is a great Christmas breakfast, brunch dish or company breakfast!

Provided by M. Clayton

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 55m

Yield 4

Number Of Ingredients 7

8 eggs
1 cup milk
½ teaspoon seasoning salt
3 ounces cooked ham, diced
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
1 tablespoon dried minced onion

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
  • Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
  • Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 314.3 calories, Carbohydrate 5.9 g, Cholesterol 415.3 mg, Fat 21.2 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 9.4 g, Sodium 738.2 mg, Sugar 4.2 g

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Top Asked Questions

What is a kuku sabzi omelette?
While kuku sabzi is traditionally prepared stovetop, I love the ease of baking. Helped by a little baking powder, you get an even lighter, fluffed-up omelet. Cranberries (in place of Persian barberries) and toasted walnuts add a little texture and welcomed flavor.
What is kuku sabzi frittata?
Kuku Sabzi (Persian Herb Frittata) Kuku Sabzi is a Persian Herb Frittata that can be baked in the oven and is topped with barberries and walnuts.
What is kuku sabzi?
Kuku Sabzi is a traditional Persian omelet typically served at Nowruz (Persian New Year) --the herbs symbolizing rebirth, and the eggs symbolizing fertility. If its deep green color is any indication, kuku sabzi has loads of greens!
How long do you cook kuku sabzi?
Cover loosly with aluminum foil and bake for almost thirty minutes. To cook kuku sabzi on the stove, heat some oil in a non stick pan and pour the batter in, wrap the lid in a kitchen towel and cook one side for fifteen minutes, flip and cook the other side uncovered for another ten to fifteen minutes.

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