Sabzibhendisauteedokrawithcumin Recipes

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.

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 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.

INDIAN SABJI RECIPE

Steps:

• Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
• Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.

LA-JAWAB SABUT BHINDI

Steps:

• Heat oil in a deep-fryer or large saucepan. Deep-fry okra, 5 at a time, in hot oil until softened and dark green, about 5 minutes. Drain on a plate lined with paper towels.
• Place tomatoes and ginger in a food processor; grind into a paste.
• Heat 3 tablespoons oil in a large skillet over medium heat. Add cumin; fry until golden, about 30 seconds. Stir in tomato-ginger paste, salt, chile pepper, turmeric, mango powder, coriander, and garam masala. Cook until oil separates and sauce thickens, 3 to 5 minutes. Add yogurt; cook until oil separates again, about 2 minutes.
• Pour in water and bring sauce to a boil. Add fried okra. Reduce heat to low, cover, and cook until flavors combine, 5 to 6 minutes.

FRESH HERB PLATTER (SABZI KHORDAN)

Steps:

• Drain the feta and place it in a medium bowl. Grind the spices coarsely, if desired. Heat a small skillet over high heat. Add the coriander, cumin, and caraway seeds, and shake the pan continuously until the spices start to release their aroma, about 2 minutes. Immediately transfer to a bowl and pour in the olive oil. Add a pinch of coarse salt. Swirl the spices in the oil and steep for a few minutes. Pour the mixture over the feta. You can even work it in with your hands, gently crumbling the feta, if desired.
• Wash and dry the herbs. Trim the stems, but leave them intact. Place the herbs on a large platter in a few fluffy piles. Place the walnuts on the platter, along with the radishes and lavash. Transfer the feta to the platter and garnish it with coarse salt.
• For a single serving, pick up a few stalks of herbs. Tear the flatbread into a manageable piece and stuff it with the herbs, walnuts, a small piece of cheese, and a radish or two. Fold and eat like a sandwich.