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.
FRESH HERB KUKU
Kuku is a traditional Persian egg dish similar to a frittata. This version by the Iranian food writer Najmieh Batmanglij was served at the White House at Michelle Obama's Nowruz celebration on April 6. In it, a variety of fresh green herbs are mixed with fragrant spices, chopped walnuts and just enough eggs to bind everything together. Dried barberries, caramelized with grape molasses or sugar, make a pretty and sweet-tart garnish. If you can't get barberries, substitute dried cranberries. Kuku can be served warm or at room temperature, and can be made a day in advance. Leftovers make excellent sandwiches when stuffed into lavash or pita with yogurt.
Provided by Melissa Clark
Categories main course
Time 50m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Heat 1/4 cup of the oil in a large skillet over medium heat. Add onions and cook until lightly golden all over, 15 to 20 minutes. Transfer onions to a medium bowl and cool to room temperature; reserve skillet.
- Heat oven to 400 degrees and line a 9-x-12-inch baking dish with parchment paper.
- In a large bowl, lightly whisk to combine eggs, salt, pepper, baking powder, all of the spices and the rose petal, if using. Add caramelized onions, all of the herbs, walnuts, lettuce, spring onion, garlic and rice flour. Fold just to combine; do not overmix.
- Brush prepared baking dish with 1/4 cup oil. (It may look like a lot, but it gets absorbed into the batter.) Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and transfer to a cooling rack.
- Meanwhile, place the skillet used to cook the onion over medium heat. Add remaining 1 tablespoon oil, the barberries, grape molasses or sugar and 2 tablespoons water. Simmer, stirring, until liquid is reduced and fragrant, about 4 minutes.
- Top cooked kuku with caramelized barberries and cut into 6 equal pieces. Serve hot or room temperature, with lavash and yogurt, if desired.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 31 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 346 milligrams, Sugar 7 grams, TransFat 0 grams
KOOKOO SABZI RECIPE
Kookoo Sabzi is one of the most popular Persian dishes that is cooked with various methods. The base of this recipe is special...
Provided by Samira
Categories Food and Recipe
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Step 1
- Beat eggs with a fork or whisk just until the yolks and whites are blended.
- Step 2Add all the chopped herbs, minced garlic, barberries, walnuts, turmeric, flour, baking powder, salt, and pepper, mix until combined.
- Step 3
- For pan fried Kookoo Sabzi warm up a pan with some oil to high heat and once the oil gets hot add the mixture to the pan, cover and cook for about 15 minutes on medium heat. Cut the kookoo into four pieces carefully flip each piece and cook for another 15 minutes.For oven-baked Kuku Sabzi pour the herb mixture into a well-oiled baking dish. Place in a 350F preheated oven for about 30 minutes. Remove from the oven and cool for a few minutes then turn upside down onto a flat serving plate. Cut Kuku into serving-size pieces.
Nutrition Facts : Calories 200, Fat 20 grams
PERSIAN VEGETABLE CASSEROLE (KUKUNE SABZI)
This meal-in-itself makes a great party dish with a side of yogurt. From the Simply Natural Café Organic Restaurant in Miami Fla. They have a wonderful menu of organic, vegetarian and vegan dishes. I have not made this but it sounds yummy so put here for safekeeping. Adapted from "In a Persian Kitchen" by Maideh Mazda .
Provided by Sharon123
Categories Greens
Time 1h15m
Yield 4-6
Number Of Ingredients 11
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.
KUKU SABZI
Kuku sabzi is a traditional Persian dish that is a herb-heavy frittata. The egg is really just a binder to hold all of the herbs together, it is not the main component of this dish. Serve with flatbread, yogurt, pickled onions, feta, and pomegranate seeds. It is wonderful hot, or at room temp. Great light lunch or an appetizer for a casual cocktail.
Provided by Ali Ramee
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Slice leek in half lengthwise, then thinly slice crosswise.
- Heat 1 tablespoon oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.
- Preheat the oven's broiler with the rack in the upper third position.
- Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric, and whisk to thoroughly combine. Fold parsley, cilantro, dill, and leeks into eggs. Gently stir to combine; the mixture will be mostly herbs, with just enough egg to wet the mixture through.
- Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the pan, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.
- Remove cover and transfer to the preheated oven. Cook until the top and middle is cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 9 g, Cholesterol 186 mg, Fat 15.6 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 3 g, Sodium 581.4 mg, Sugar 2.1 g
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
Kuku Sabzi is the most popular type of Kuku (KooKoo) among Iranian people. It is cooked with fragrant vegetables such as leeks, parsley, coriander, dill and fresh garlic leaves. It can be served as a healthy snack, or a light meal in breakfast, lunch and dinner. There is another type of Kuku named Kuku Sibzamini.
Provided by PersianGood Team
Categories Breakfast Main Course Side Dish Snack
Time 1h
Number Of Ingredients 5
Steps:
- First wash the vegetables and remove the water to dry them, then chop the vegetables into small pieces.
- After chopping the vegetables, stir fry them with a small amount of liquid oil in the pan for a really short time. After stir frying the vegetables, set them aside until they cool down.
- Now break the eggs in a large bowl separately. Add a small amount of salt, some pepper and turmeric to the eggs. Now, barberries and walnuts can be added to the eggs. Mix the ingredients well until they are completely consistent. Now add the half-fried vegetables.
- It's time to fry the Kuku Sabzi. Choose a large pan and add some oil to it. Heat the oil and add the mixture to the pan. Let the bottom of the mixture be completely roasted and even crusty(be careful not to burn it), then turn it upside down so that the other side is also fried. To turn it around, you need to cut it in slices.
- After both sides of the dish are fried, the KooKoo Sabzi is ready.
Nutrition Facts : Calories 188 kcal, ServingSize 1 serving
FRESH HERB KUKU
Provided by Najmieh Batmanglij
Categories Egg Herb Appetizer Breakfast Brunch Bake Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Servings: 4
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350°F. Pour the oil into an 8-inch baking dish lined with parchment paper.
- 2. Break the eggs into a large bowl. Add the baking powder, advieh, salt, and pepper. Lightly beat in the garlic, chopped herbs, flour, and fenugreek. Adjust seasoning.
- 3. Pour the egg mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
- 4. Serve the kuku from the baking dish, or unmold it by loosening the edge with a knife and inverting the dish onto a serving platter. Remove the parchment paper. NUSH-E JAN!
- Najmieh Batmanglij shares her tips with Epicurious:
- •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Advieh, a mix of ground cinnamon, cardamom, and cumin and dried rose petals, is available online at www.sadaf.com. •Dried barberries, which add a sour flavor to many Persian dishes, are available online at www.sadaf.com. "I like to use the dried fenugreek leaves in the batter, and also some red barberries on top for color," says Batmanglij. "Sauté them with a little oil and a teaspoon of sugar, then sprinkle them on top of the kuku just before serving."
KUKU SABZI
Traditionally served during the Persian New Year, Kuku Sabzi most closely resembles a frittata or a Spanish tortilla. To make it, mountains of herbs are finely chopped and blended with eggs and cooked in skillet a traditionally with nuts and dried berries.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 ̊ F. Crack the eggs into a blender and give them a quick pulse just to whisk them. Add the herbs, scallions, turmeric, sumac, 1/2 teaspoon each salt and pepper and the yogurt. Pulse to chop the herbs, then blend on high speed until smooth.
- Heat the olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture, breaking up any clumps of herbs. Sprinkle with the walnuts and currants and cook until the eggs start to set around the edges, 2 to 4 minutes. Transfer the skillet to the oven and cook until the center is set but still slightly jiggly, 8 to 10 minutes. Remove from the oven and let sit 5 minutes. Meanwhile, warm the pita in the oven.
- Slice the kuku sabzi and the pita into wedges and divide among plates. Serve with lemon wedges, pickles, olives, pickled peppers and/or marinated artichokes. Add a dollop of yogurt to each plate; drizzle the yogurt with olive oil and sprinkle with sumac.
Nutrition Facts : Calories 560, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 382 milligrams, Sodium 637 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 27 grams, Sugar 10 grams
More about "persian kuku sabzi food"
KUKU SABZI (PERSIAN HERB FRITTATA) RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6-8Total Time 45 minsCategory Main-Course
- 1. Trim woody ends from coriander, parsley and dill so that only leaves and tender stems remain. Wash herbs and cos leaves, then use a salad spinner to dry very well. Set aside.
- 3. Set a 25-centimetre cast iron or nonstick pan over medium-high heat. When the pan is hot, add three 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.
- 4. In the meantime, very finely chop the coriander, parsley, dill and cos 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.
KUKU SABZI - PERSIAN HERB FRITTATA - AHU EATS
From ahueats.com
Cuisine PersianTotal Time 1 hr 25 minsCategory EntreeCalories 126 per serving
PERSIAN KUKU SABZI RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Cuisine PersianTotal Time 1 hr 10 minsCategory VegetarianCalories 274 per serving
KUKU (FOOD) - WIKIPEDIA
From en.wikipedia.org
Associated national cuisine Iranian cuisinePlace of origin IranCourse Side dish, main course, or midday course Type Omelette
KUKU SABZI – PERSIAN HERB FRITTATA - SAVORY THOUGHTS
From savorythoughts.com
Ratings 28Servings 4Cuisine International, Mediterranean, PersianTotal Time 35 mins
- Second, wash all the herbs. Once they’re washed and dried, chop the herbs very thinly and place them in a large bowl, then add all of the remaining ingredients.
- Mix all the ingredients together and transfer the ingredients to a cast iron skillet, or oven-safe skillet. Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
KUKU SABZI (PERSIAN HERB FRITTATA) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 3Category Main CourseCuisine PersianTotal Time 40 mins
- Add olive oil or butter on a parchment paper lined 8-inch baking dish and place in the preheated oven for about 10 minutes.
- In a mixing bowl, combine baking powder, advieh, salt, pepper and flour. Add two eggs and stir well to incorporate the spices. Then add the remaining eggs and whisk them well.
- Add the grated garlic, finely chopped herbs, dried fenugreek and half the barberries to the whisked eggs and stir well into a smooth and even mixture. Adjust seasoning if needed.
KUKU SABZI RECIPE - PERSIAN HERB FRITTATA | EPERSIANFOOD
From epersianfood.com
5/5 (1)Total Time 1 hr 10 minsCategory Main CourseCalories 230 per serving
- For a formal Kuku Sabzi, wash the herbs, strain them, and chop them finely later. Then, place a pan on the stove, and pour some oil in it. When the oil is almost hot, add the chopped herbs and stir them. How much you want to stir-fry the herbs, completely depends on you. You can stir until their water is evaporated for example. The more you fry the herbs, the darker the color of your Kuku will be. When you were done, add the herbs to another dish and let them cool.
- For the next step, choose a suitable bowl and beat the eggs with salt, black pepper, and turmeric. Add the barberries and walnut slices as well. Originally, Kuku Sabzi does not have barberries or walnut, but adding them makes your dish more delicious and formal.
- When the herbs are cool, add them to the eggs as well and mix until they are consistent. Pour some oil in a frying pan and wait until it is hot. Then, pour the Kuku mix in the pan and spread it with a spoon so that the Kuku is spread all over the pan with equal thickness.
- When the Kuku is fried, divide it into for pieces and flip each piece and let the other side fry as well. Serve your delicious herb frittatas with bread, tomato and pickle slices.
KUKU SABZI (PERSIAN HERB FRITTATA) RECIPE - UNIQOP
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KOOKOO SABZI - PERSIAN KUKU + VIDEO - SILK ROAD RECIPES
From silkroadrecipes.com
Reviews 1Total Time 35 minsCategory Side DishCalories 177 per serving
- In an oven proof skillet over medium heat add 2 tablespoons of the oil. After a minute add the onion and cook for 8 minutes until translucent. Top with spinach and turn to cook for 2 minutes. Remove cooked onion and spinach from pan and set aside to cool. Discard any water left in the skillet.
- Meanwhile chop herbs using sharp knife (do not use food processor, it releases too much water) and set aside.
- In a large bowl whisk the eggs and add the herbs, walnuts, raisins, fenugreek, pepper, salt, turmeric and baking powder. Fold in the cooled onion and spinach (Note 1).
- Wipe out the skillet and add remaining 3 tablespoon of the oil over medium high heat. When oil shimmers slightly, carefully add the herb egg mixture, and using a rubber spatula, pat down for an even top.
KUKU (PERSIAN HERB, BEEF, AND POTATO FRITTATA)
From honestandtasty.com
5/5 (1)Total Time 45 minsCuisine PersianCalories 249 per serving
- Place potato in a pot of enough water to cover it and cook on high heat until fork-tender (about 15 minutes).
- While you’re waiting for potato to cook, finely chop cilantro, parsley, and green onion in a food processor. Set aside.
- Once potato is fork tender, drain water and rinse potatoes with cold water to reduce temperature.
KOOKOO SIBZAMINI - KUKU SIBZAMINI RECIPE - EPERSIANFOOD
From epersianfood.com
5/5 (2)Total Time 1 hr 10 minsCategory Main CourseCalories 200 per serving
- Wash and peel 6 to 7 potatoes, and cut them into four pieces. Pour water in a pot, add the cut-up potatoes with 1 tablespoon of salt to it, and leave it on the cook, until the potatoes are ready (until you can pierce the potatoes with a fork).
- Leave the butter outside so it gets soft. Strain the potatoes and mash them with the butter Do this while the potatoes are still warm so that the butter melts completely. You can keep the mashed potatoes in the fridge for 2 or 3 days and prepare the patties whenever you can.
- In a large bowl. Mix the mashed potatoes with an egg, grated cheese, chopped Persian leeks, and flour completely. If after mixing the ingredients are not consistent and you are not able to shape them, add an additional 1 or 2 tablespoons of flour.
- Pour the bread crumbs in a plate. Grab some of the mixes and shape it into a circle with your hands. Lay both sides of your patty in the bread crumbs. Do this for the rest of your ingredients.
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