Persian Sibzaminipotato Kuku Recipes

KUKU SABZI (PERSIAN HERB FRITTATA)

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.

PERSIAN SIBZAMINI(POTATO) KUKU

Steps:

• firs of all boil the potatoes in water , or in microwave as you want.
• grate potatoes.
• add bell pepper , and eggs and stir them.
• then add salt , pepper , saffron and baking powder and stir them.
• pour oil in a pan , then pour the potato mixture in the pan , flatten it and let the one side to be fried then cut the pieces and let the other side to be fried ,with medium heat for about 20 minutes , don't forget to cover the pan.
• you can eat your food with bread or eat it alone.

KUKU SABZI

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.

PERSIAN HERB OMELETTE KUKU

Steps:

• Clean and dry all the fresh herbs well.
• Chop up all the herbs (this recipe makes enough to freeze a lot of the herbs in a large tupperware for future use.
• In a medium size mixing bowl combine herbs - fill bowl almost halfway.
• Add a few shakes of each spice (be careful not to overdo the cumin. I go heavy on the coriander (both forms- ground and seeds).
• Gently mix in 2 eggs with the herbs.
• Add olive oil to the bottom of a large teflon frying pan (I also add some more spices to the oil).
• Put mixture of herbs and eggs (it looks very green and not very eggy at all) into the pan and flatten to an omelette shape. I like to make it very thin so it cooks very well throughout.
• Cook until brown and flip - I usually slide it onto a plate and then add a little more oil to the pan and flip the omelette from the plate to the pan to finish browning the other side.
• When browned slide Kuku onto a plate add some salt if preferred and serve with pita bread. Good with plain yogurt too. Healthy and delish! Enjoy! My friends love when I make this for them.

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.