Kuku Sabzi Persian Herb Frittata Recipes

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PERSIAN HERB AND LEEK FRITTATA



Persian Herb and Leek Frittata image

Kuku sabzi tend to have less eggs than the typical fritter or omelet. Use whatever hearty greens and herbs you like. It's the ideal clean-out-the-fridge recipe.

Provided by Andy Baraghani

Categories     Bon Appétit     Egg     Persian New Year     Herb     Dill     Cilantro     Parsley     Brunch     Leek     Spring     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 12

5 tablespoons vegetable oil, divided
1 medium onion, finely chopped
1 medium leek, white and pale-green parts only, finely chopped
5 large eggs
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1 1/2 cups finely chopped cilantro
1 1/2 cups finely chopped dill
1 1/2 cups finely chopped parsley
1 tablespoon dried fenugreek leaves

Steps:

  • Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10-12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
  • Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
  • Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8-10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.

KUKU SABZI



Kuku Sabzi image

Kuku sabzi is a traditional Persian dish that is a herb-heavy frittata. The egg is really just a binder to hold all of the herbs together, it is not the main component of this dish. Serve with flatbread, yogurt, pickled onions, feta, and pomegranate seeds. It is wonderful hot, or at room temp. Great light lunch or an appetizer for a casual cocktail.

Provided by Ali Ramee

Time 35m

Yield 4

Number Of Ingredients 10

1 large leek
3 tablespoons extra-virgin olive oil, divided
4 large eggs
1 teaspoon baking powder
1 teaspoon ground fenugreek
¾ teaspoon kosher salt
½ teaspoon ground turmeric
1 ½ cups finely chopped fresh parsley
1 cup finely chopped fresh cilantro
¾ cup finely chopped fresh dill

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.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 9 g, Cholesterol 186 mg, Fat 15.6 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 3 g, Sodium 581.4 mg, Sugar 2.1 g

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.

KUKU SABZI



Kuku Sabzi image

Traditionally served during the Persian New Year, Kuku Sabzi most closely resembles a frittata or a Spanish tortilla. To make it, mountains of herbs are finely chopped and blended with eggs and cooked in skillet a traditionally with nuts and dried berries.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 large eggs
6 cups packed mixed fresh herbs (cilantro, dill and parsley), roughly chopped
5 medium scallions, roughly chopped
1 tablespoon ground turmeric
1 1/2 teaspoons ground sumac, plus more for serving
Kosher salt and freshly ground pepper
1/4 cup whole-milk Greek yogurt, plus more for serving
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 cup walnuts, roughly chopped
3 tablespoons dried currants
4 small or 2 large pieces pita bread
Lemon wedges, pickles, olives, pickled peppers and/or marinated artichokes, for serving

Steps:

  • Preheat the oven to 375 ̊ F. Crack the eggs into a blender and give them a quick pulse just to whisk them. Add the herbs, scallions, turmeric, sumac, 1/2 teaspoon each salt and pepper and the yogurt. Pulse to chop the herbs, then blend on high speed until smooth.
  • Heat the olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture, breaking up any clumps of herbs. Sprinkle with the walnuts and currants and cook until the eggs start to set around the edges, 2 to 4 minutes. Transfer the skillet to the oven and cook until the center is set but still slightly jiggly, 8 to 10 minutes. Remove from the oven and let sit 5 minutes. Meanwhile, warm the pita in the oven.
  • Slice the kuku sabzi and the pita into wedges and divide among plates. Serve with lemon wedges, pickles, olives, pickled peppers and/or marinated artichokes. Add a dollop of yogurt to each plate; drizzle the yogurt with olive oil and sprinkle with sumac.

Nutrition Facts : Calories 560, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 382 milligrams, Sodium 637 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 27 grams, Sugar 10 grams

KUKU SABZI (HERB FRITTATA WITH BARBERRIES)



Kuku sabzi (herb frittata with barberries) image

Celebrate Iranian new year with a traditional Persian dish - kuku sabzi, a herb frittata with barberries. It makes a colourful addition to any family feast

Provided by Sabrina Ghayour

Categories     Dinner, Side dish

Time 1h10m

Yield Serves 4-6

Number Of Ingredients 11

2-3 tbsp olive oil
2 small bunches of dill, finely chopped
2 small bunches of chives, finely sliced
2 small bunches of coriander, finely chopped
2 small bunches of flat-leaf parsley, finely chopped
8 spring onions, thinly sliced
8 eggs
2 tbsp natural yogurt
1 tsp baking powder
½ tsp ground turmeric
25g barberries (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line a brownie or square baking tin (about 20 x 20cm) with baking parchment. Set side. Drizzle enough oil into a large frying pan or saucepan (because a saucepan is high-sided, it's often easier to contain the herbs) set over a low-medium heat to coat the base. Tip in all the herbs and spring onions and cook for 10-15 mins until tender but not browned - when ready, the herbs will be dark green, like cooked spinach. Remove from the heat, season well with salt and pepper and stir in the barberries, if using. Leave to cool.
  • Crack the eggs into a large bowl and gently whisk along with the yogurt, baking powder and turmeric until the yogurt has dissolved into the mixture. Be careful not to overbeat the eggs, as this will make the batter stiff. Stir in the cooled herb mixture until the egg mixture turns completely green. Pour the mixture into the prepared tin and smooth the surface using a fork. Bake for 35-40 mins, or until a cutlery knife inserted into the middle comes out clean - there should be no remaining raw egg mixture. Serve warm or at room temperature, cut into small squares or triangles.

Nutrition Facts : Calories 188 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.73 milligram of sodium

FRESH HERB KUKU



Fresh Herb Kuku image

Kuku is a traditional Persian egg dish similar to a frittata. This version by the Iranian food writer Najmieh Batmanglij was served at the White House at Michelle Obama's Nowruz celebration on April 6. In it, a variety of fresh green herbs are mixed with fragrant spices, chopped walnuts and just enough eggs to bind everything together. Dried barberries, caramelized with grape molasses or sugar, make a pretty and sweet-tart garnish. If you can't get barberries, substitute dried cranberries. Kuku can be served warm or at room temperature, and can be made a day in advance. Leftovers make excellent sandwiches when stuffed into lavash or pita with yogurt.

Provided by Melissa Clark

Categories     main course

Time 50m

Yield 6 servings

Number Of Ingredients 25

1/2 cup plus 1 tablespoon extra-virgin olive oil
2 medium yellow onions, finely chopped
6 eggs
1 1/2 teaspoons coarse sea salt
1 teaspoon ground black pepper
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground rose petal (optional)
1 cup finely chopped parsley
1 cup finely chopped cilantro
1 cup finely chopped fresh dill
1 tablespoon dried fenugreek leaves (optional)
1/2 cup coarsely chopped walnuts
1/2 cup finely chopped romaine lettuce
1/2 cup finely chopped spring onions, white and green parts
2 garlic cloves, grated on a Microplane or minced
1 tablespoon rice flour
1/3 cup dried barberries or cranberries, soaked in cold water for 15 minutes, rinsed and drained
1 teaspoon grape molasses, or substitute sugar
Lavash, for serving (optional)
Yogurt, for serving (optional)

Steps:

  • Heat 1/4 cup of the oil in a large skillet over medium heat. Add onions and cook until lightly golden all over, 15 to 20 minutes. Transfer onions to a medium bowl and cool to room temperature; reserve skillet.
  • Heat oven to 400 degrees and line a 9-x-12-inch baking dish with parchment paper.
  • In a large bowl, lightly whisk to combine eggs, salt, pepper, baking powder, all of the spices and the rose petal, if using. Add caramelized onions, all of the herbs, walnuts, lettuce, spring onion, garlic and rice flour. Fold just to combine; do not overmix.
  • Brush prepared baking dish with 1/4 cup oil. (It may look like a lot, but it gets absorbed into the batter.) Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and transfer to a cooling rack.
  • Meanwhile, place the skillet used to cook the onion over medium heat. Add remaining 1 tablespoon oil, the barberries, grape molasses or sugar and 2 tablespoons water. Simmer, stirring, until liquid is reduced and fragrant, about 4 minutes.
  • Top cooked kuku with caramelized barberries and cut into 6 equal pieces. Serve hot or room temperature, with lavash and yogurt, if desired.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 31 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 346 milligrams, Sugar 7 grams, TransFat 0 grams

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