Persian Vegetable Casserole Kukune Sabzi Recipes

KUKU SABZI

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.

KUKU SABZI

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.

GHORMEH SABZI (PERSIAN HERB STEW)

Steps:

• Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
• Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
• Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
• Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

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.

PERSIAN VEGETABLE CASSEROLE (KUKUNE SABZI)

Steps:

• Heat the oven to 325*F.
• Put all the vegetables and herbs in a bowl. Add the flour and salt and pepper to taste. Add the walnuts and mix.
• Beat the eggs well and add to the vegetables.
• Melt the butter in a 9 inch cake pan and pour the vegetable mixture into it. Bake 1 hour or until the top is crisp and brown.
• Makes 4 to 6 servings.

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.

KORMEH SABZI

Steps:

• clean wash chop and fry the greens in 1 tbsp oil.remove and keep aside.
• add salt peppr onion to mince and make samll meat balls.
• fry meat balls in remaining oil.add all the other ingredients and the fried greens to it and cook till tender.
• serve hot with butter rice.