Baked Omelet Kuku Ye Sabzi Recipes

KUKU SABZI: BAKED PERSIAN HERB OMELET

Steps:

• Position an oven rack in the upper-middle position and heat oven to 375 degrees F.
• Trace the bottom of an 8-inch square pan or 9-inch round cake pan on kitchen parchment, then cut inside the lines to create a piece to fit in the bottom of the pan.
• Coat the bottom and sides of the pan with 2 tbsp extra virgin olive oil, turning the parchment to coat on both sides (the oil should pool at the bottom and generously coat the sides).
• In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tbsp extra virgin olive oil. Process until finely ground (now, I like my herbs less fine, so I stopped the processor at my desired texture). Set aside for now.
• In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended, then add the remaining eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top.
• Bake in 375 degrees F heated-oven until the center of the egg is firm, about 20 to 25 minutes. (The egg mixture will rise, but will go down once you set it aside to cool.)
• Let the kuku cool in the pan undisturbed for 10 minutes. When ready, run a thin knife around the edges to loosen the kuku. Invert onto a plate and remove the parchment from bottom, then re-invert on another serving plate or a cutting board so the top of the kuku is facing you. Slice into wedges and serve warm or at room temperature.
• Serve with a dollop of yogurt. See more suggestions in the post under "what to serve with kuku sabzi."

KUKU SABZI

Steps:

• Slice leek in half lengthwise, then thinly slice crosswise.
• Heat 1 tablespoon oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.
• Preheat the oven's broiler with the rack in the upper third position.
• Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric, and whisk to thoroughly combine. Fold parsley, cilantro, dill, and leeks into eggs. Gently stir to combine; the mixture will be mostly herbs, with just enough egg to wet the mixture through.
• Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the pan, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.
• Remove cover and transfer to the preheated oven. Cook until the top and middle is cooked through, 1 to 2 minutes.

KUKUYE SABZI HERB OMELET

Steps:

• combine.
• greens into bowl.
• mix the flour with salt pepper and turmeric.
• toss well so evenly coated.
• beat eggs until frothy and pour over greens (i just dumped herbs into eggs ).
• heat butter in 9 inch round casserole dish.
• swirl to coat sides ( i just sprayed with pam )and pour in egg mixture bake at 325 for 45 minutes( i baked for 30 minutes because i dont care for browned eggs ).
• until set and lightly browned cut into wedges serve with yogurt and flat bread.

FRESH HERB KUKU

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."