Kuku Sabzi with a Twist

Ingredients

• 2 cups (60g) fresh parsley, finely chopped 2 cups (60g) fresh parsley, finely chopped
• 1 cup (30g) fresh cilantro, finely chopped 1 cup (30g) fresh cilantro, finely chopped
• 1 cup (30g) fresh dill, finely chopped 1 cup (30g) fresh dill, finely chopped
• 1 cup (30g) fresh spinach, finely chopped 1 cup (30g) fresh spinach, finely chopped
• 1/2 cup (50g) walnuts, chopped 1/2 cup (50g) walnuts, chopped
• 6 large eggs 6 large eggs
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 17g, 3g
• Carbohydrates (total, sugars): 6g, 1g
• Protein: 12g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the chopped parsley, cilantro, dill, spinach, and walnuts.
3. 3.
   In a separate bowl, whisk together the eggs, turmeric, cumin, salt, and black pepper.
4. 4.
   Pour the egg mixture over the herb mixture and mix well.
5. 5.
   Heat olive oil in an oven-safe skillet over medium heat.
6. 6.
   Pour the herb and egg mixture into the skillet and spread it evenly.
7. 7.
   Cook for 5 minutes, or until the edges start to set.
8. 8.
   Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the center is set.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing.
10. 10.
    Serve warm or at room temperature.

Treat your ingredients with care...

• Parsley — Make sure to remove the tough stems before chopping.
• Cilantro — Use both the leaves and stems for maximum flavor.
• Dill — Chop the dill finely to evenly distribute its flavor.
• Spinach — Squeeze out any excess moisture after chopping to prevent a watery texture.
• Walnuts — Toast the walnuts lightly before chopping to enhance their nutty flavor.

Tips & Tricks

• For a more intense flavor, sauté the herbs in olive oil for a few minutes before mixing them with the eggs.
• Serve Kuku Sabzi with a dollop of Greek yogurt or a squeeze of lemon juice for added freshness.
• Experiment with different herb combinations to suit your taste preferences.
• Leftover Kuku Sabzi can be refrigerated and enjoyed cold the next day.
• Serve as a light lunch or dinner alongside a fresh salad.

Serving advice

Serve the Kuku Sabzi as a main course with a side of salad or as part of a mezze platter. Cut it into wedges or squares for easy serving.

Presentation advice

Garnish the Kuku Sabzi with a sprinkle of chopped fresh herbs and a drizzle of olive oil. Serve it on a platter or individual plates for an elegant presentation.