Coucou Persian Herb Omelette Recipes

KUKU SABZI: BAKED PERSIAN HERB OMELET

Steps:

• Position an oven rack in the upper-middle position and heat oven to 375 degrees F.
• Trace the bottom of an 8-inch square pan or 9-inch round cake pan on kitchen parchment, then cut inside the lines to create a piece to fit in the bottom of the pan.
• Coat the bottom and sides of the pan with 2 tbsp extra virgin olive oil, turning the parchment to coat on both sides (the oil should pool at the bottom and generously coat the sides).
• In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tbsp extra virgin olive oil. Process until finely ground (now, I like my herbs less fine, so I stopped the processor at my desired texture). Set aside for now.
• In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended, then add the remaining eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top.
• Bake in 375 degrees F heated-oven until the center of the egg is firm, about 20 to 25 minutes. (The egg mixture will rise, but will go down once you set it aside to cool.)
• Let the kuku cool in the pan undisturbed for 10 minutes. When ready, run a thin knife around the edges to loosen the kuku. Invert onto a plate and remove the parchment from bottom, then re-invert on another serving plate or a cutting board so the top of the kuku is facing you. Slice into wedges and serve warm or at room temperature.
• Serve with a dollop of yogurt. See more suggestions in the post under "what to serve with kuku sabzi."

COUCOU - PERSIAN HERB OMELETTE

Steps:

• Wash and finely chop all herbs before measuring.
• Put chopped herbs into mixing bowl.
• Add eggs, salt and pepper, 1 tbspn of oil and turmeric.
• Mix well.
• Heat the remainder of oil and half the butter in a fry pan.
• Pour in mixture and cook on low for about 8 mins with the lid on.
• Peek underneath; if it's brown move on to next step.
• Put plate over open fry pan top.
• Upturn and carefully place coucou on plate.
• Put remainder of butter in pan then slide coucou back in to cook the other side.
• Cut into wedges when done and serve with sour cream and sweet chilli sauce.

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.

PERSIAN OMELET

Steps:

• Heat oil in a large, shallow pan that can be used under the broiler.
• Add the leeks and fry them gently for about 5 minutes, until they are just beginning to soften.
• If using fresh spinach, add it to the pan containing the leeks and cook for 2 to 3 minutes over medium heat, until spinach has just wilted.
• Beat the eggs with a whisk, in a large bowl.
• Add the leek and spinach mixture (or the leeks with the thawed frozen spinach), then stir in the scallions, with all the herbs and nuts.
• Season with salt and pepper.
• Pour the mixture into the pan and cover with a lid or foil.
• Cook over very gently heat for 25 minutes, or until set.
• Remove the lid and brown the top under a hot broiler.
• Serve cut into 8 wedges with a green salad, or serve cut into small bite sized pieces as an appetizer.
• Can be served hot or cold.