KUKU SABZI: BAKED PERSIAN HERB OMELET
Kuku Sabzi is a light, flavor-packed Persian baked omelet. This is an all-star, easy recipe with loads of fresh herbs! Perfect for your next brunch!
Provided by The Mediterranean Dish
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 14
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."
Nutrition Facts : Calories 248 calories, Sugar 0.7 g, Sodium 474.3 mg, Fat 23.2 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 4.1 g, Fiber 1.7 g, Protein 8.6 g, Cholesterol 186 mg
KUKU SABZI (PERSIAN HERB FRITTATA)
Kuku, which is like a Persian frittata, comes in many forms, but this one, packed to the brim with herbs, is my favorite. Washing and picking through the piles of herbs can be overwhelming if you're not used to staring down a mountain of produce, so feel free to prepare them in advance. I particularly love kuku sabzi for the contrast between its vivid-green herbaceous interior and its dark, sweet crust. Kuku is traditionally served with flatbread and a selection of crunchy and acidic condiments to balance the sweetness of the herbs; my favorites are fresh radishes, the chopped eggplant pickles called liteh and chunks of soft, salty feta cheese. Leftover kuku slathered with mast-o khiar makes for a wonderful sandwich.
Provided by Samin Nosrat
Categories brunch, lunch, vegetables, appetizer, main course, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 19
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 HERB OMELETTE KUKU
This is mostly greens and very little egg. This recipes makes a lot extra so you can have greens kept in the freezer to pull out and add egg to make in a jiffy. Half a mixing bowl of greens will yield one Kuku omelette for 2 people or slice like pizza and serve for appetizers with pita bread.
Provided by nyamyj
Categories Spinach
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 278, Fat 7.4, SaturatedFat 1.9, Cholesterol 211.5, Sodium 338.8, Carbohydrate 41.6, Fiber 15.2, Sugar 10.2, Protein 20.3
COUCOU - PERSIAN HERB OMELETTE
This is quite delicious and very aromatic. Suitable for a side dish or even breakfast. Great served with sour cream and sweet chilli sauce....
Provided by becy959
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 167.1, Fat 13.4, SaturatedFat 3.5, Cholesterol 189.8, Sodium 144.6, Carbohydrate 4.7, Fiber 2, Sugar 1, Protein 8
More about "persian herb omelette kuku recipes"
EASY HERBED OMELETTE, A SIMPLIFIED PERSIAN KUKU
From linsfood.com
5/5 (14)Total Time 17 minsCategory Appetiser, Breakfast, Brunch, Side DishCalories 146 per serving
RECIPE: PERSIAN HERB FRITTATA (KUKU SABZI) | KITCHN
From thekitchn.com
BAKED PERSIAN HERB OMELET (KUKU SABZI) - CHRISTOPHER …
From 177milkstreet.com
HOW TO MAKE "KUKU SABZI" (PERSIAN HERB OMELET)
From tastingtable.com
4/5 (26)Total Time 1 hrCategory Main CourseCalories 314 per serving
TOP 45 PERSIAN KUKU SABZI RECIPE OLIVEMAGAZINE RECIPES
From hercules.dixiesewing.com
PERSIAN HERB OMELETTE KUKU RECIPE - FOOD.COM
From pinterest.com
KOOKOO SABZI - PERSIAN KUKU + VIDEO - SILK ROAD RECIPES
From silkroadrecipes.com
PERSIAN MIXED HERB OMELETTE (KUKU SABZI) » SIMPLE AND HEALTHY …
From recipes.com.es
PERSIAN HERB OMELETTE | TESCO REAL FOOD
From realfood.tesco.com
PERSIAN OMELETTE (KUKU SABZI) | VEGETARIAN RECIPES | SBS FOOD
From sbs.com.au
KUKU SABZI (PERSIAN HERB FRITTATA) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
KUKU SABZI (PERSIAN HERB FRITTATA) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PERSIAN HERB OMELETTE (KUKU SABZI) - FOOD & HOME MAGAZINE
From foodandhome.co.za
VEGAN KUKU SABZI: PERSIAN BAKED OMELETTE WITH HERBS FOR
From minamade.com
PERSIAN HERB OMELETTE RECIPE | BETTER TOGETHER BC
From bettertogetherbc.ca
TOP 43 PERSIAN KUKU SABZI RECIPE OLIVEMAGAZINE RECIPES
From istimewa.dixiesewing.com
BEST BAKED PERSIAN HERB OMELET (KUKU SABZI) RECIPE
From 177milkstreet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #healthy #main-dish #side-dishes #eggs-dairy #vegetables #asian #middle-eastern #iranian-persian #easy #kosher #low-fat #vegetarian #eggs #dietary #low-sodium #gluten-free #low-saturated-fat #low-calorie #low-carb #inexpensive #free-of-something #low-in-something #greens #spinach #number-of-servings #presentation #served-cold #served-hot #4-hours-or-less
You'll also love