Kukye Sabzi Recipes

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KUKU SABZI



Kuku Sabzi image

Kuku Sabzi is the most popular type of Kuku (KooKoo) among Iranian people. It is cooked with fragrant vegetables such as leeks, parsley, coriander, dill and fresh garlic leaves. It can be served as a healthy snack, or a light meal in breakfast, lunch and dinner. There is another type of Kuku named Kuku Sibzamini.

Provided by PersianGood Team

Categories     Breakfast     Main Course     Side Dish     Snack

Time 1h

Number Of Ingredients 5

500 grams Sabzi KuKu (vegetables for cooking kooKoo Sabzi)
4 eggs
1 soupspoon grated garlic
Barberries and walnuts ((for topping the dish), as much as required)
Salt and pepper (as much as required)

Steps:

  • First wash the vegetables and remove the water to dry them, then chop the vegetables into small pieces.
  • After chopping the vegetables, stir fry them with a small amount of liquid oil in the pan for a really short time. After stir frying the vegetables, set them aside until they cool down.
  • Now break the eggs in a large bowl separately. Add a small amount of salt, some pepper and turmeric to the eggs. Now, barberries and walnuts can be added to the eggs. Mix the ingredients well until they are completely consistent. Now add the half-fried vegetables.
  • It's time to fry the Kuku Sabzi. Choose a large pan and add some oil to it. Heat the oil and add the mixture to the pan. Let the bottom of the mixture be completely roasted and even crusty(be careful not to burn it), then turn it upside down so that the other side is also fried. To turn it around, you need to cut it in slices.
  • After both sides of the dish are fried, the KooKoo Sabzi is ready.

Nutrition Facts : Calories 188 kcal, ServingSize 1 serving

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

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

KUKYE SABZI



Kukye Sabzi image

An Iranian omelet made with greens. May be halved. If you just slice the lettuce thinly, it can then be pulled apart into strips.

Provided by echo echo

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

8 eggs
1 tablespoon flour
1 onion, finely chopped
12 scallions, finely chopped
1 bibb lettuce, chopped
1/2 lb spinach, chopped
3 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon chopped cilantro
1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill
1/8 teaspoon saffron, soaked 5 min in 1 tsp hot water
1/2 teaspoon salt
pepper
4 tablespoons olive oil

Steps:

  • Beat the eggs lightly.
  • Stir in flour through pepper.
  • Heat the oil in a large skillet.
  • Pour in the egg mixture and cook over moderate heat until set.
  • Turn and cook 3-5 minutes on second side over low heat until browned.
  • Serve at once.

Nutrition Facts : Calories 319.3, Fat 23.9, SaturatedFat 5, Cholesterol 423, Sodium 487.3, Carbohydrate 11.6, Fiber 3.4, Sugar 3.7, Protein 16.2

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



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.

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