Sabzi Kuku - Iranian Herb Frittata

Ingredients

• 6 large eggs 6 large eggs
• 1 cup (30g) fresh parsley, finely chopped 1 cup (30g) 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 fenugreek leaves, finely chopped 1 cup (30g) fresh fenugreek leaves, finely chopped
• 1/2 cup (60g) walnuts, coarsely chopped 1/2 cup (60g) walnuts, coarsely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for frying Olive oil for frying

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 16g (Saturated Fat: 3g)
• Carbohydrates: 8g (Sugars: 2g)
• Protein: 12g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, beat the eggs until well combined.
2. 2.
   Add the chopped herbs, onion, garlic, walnuts, turmeric, cumin, baking powder, salt, and pepper to the eggs. Mix well.
3. 3.
   Heat a non-stick frying pan over medium heat and add a drizzle of olive oil.
4. 4.
   Pour the egg mixture into the pan and spread it evenly.
5. 5.
   Cook for about 5-7 minutes on each side, or until golden brown and cooked through.
6. 6.
   Once cooked, transfer the Sabzi Kuku to a serving plate and let it cool slightly before slicing.
7. 7.
   Serve warm or at room temperature with yogurt and flatbread.

Treat your ingredients with care...

• Walnuts — Toast the walnuts in a dry pan over medium heat for a few minutes to enhance their flavor before chopping and adding them to the dish.

Tips & Tricks

• For a more intense flavor, you can add a pinch of ground saffron to the egg mixture.
• Serve Sabzi Kuku with a dollop of Greek yogurt and a sprinkle of sumac for an extra tangy kick.
• Feel free to customize the herb combination based on your preference and availability.
• Leftover Sabzi Kuku can be refrigerated and enjoyed cold the next day.
• Experiment with different herbs and spices to create your own unique variation of Sabzi Kuku.

Serving advice

Sabzi Kuku is best served warm or at room temperature. Cut it into wedges and serve it as a main course alongside a fresh salad or as part of a mezze platter. It pairs well with yogurt, flatbread, and pickled vegetables.

Presentation advice

Garnish the Sabzi Kuku with a sprinkle of fresh herbs, such as parsley or dill, to add a pop of color. Serve it on a decorative platter or individual plates for an appealing presentation.