Updated: Jul 22
There are many different Kuku recipes in Iran and the most famous one is Kuku Sabzi. Sabzi translate to herbs in farsi and as you can imagine this recipe is full of fresh herbs. Kuku is kinda similar to frittata but contain less eggs and other ingredients are the stars of the dish.
Some popular Kukus are:
Kuku sabzi (eggs with fresh herbs)
Kuku sibzamini (eggs with potato)
Kuku Kado (eggs with zucchini)
Kuku Sabzijat (eggs with vegetables)
Kuku sabzi is one of the main dishes that serves in Nowruz. Many people makes Kuku with frozen or dried herbs but I personally never do that as long as I can find fresh herbs.
This recipe is perfect for cleaning out your fridge when your precious fresh herbs are start to goin bad. I used parsley, cilantro, dill and dried fenugreek here, but you can also add spinach, lettuce or even leek!
Yield: 3 servings
Prep Time: 15 minutes
Cook time:20 minutes
1/2 cup Cilantro (finely chopped)
1/2 cup Parsley (finely chopped)
1/2 cup Dill (finely chopped)
1 1/2 tablespoons Dried Fenugreek
2 tablespoons Barberries
1 tablespoon All Purpose Flour
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 1/2 tablespoons Vegetable Oil.
Preheat the oven to 375º F.
In a large bowl combine together all the ingredients except the oil.
Grease a 6 inch pan with the vegetable oil and pour the eggs mixture into the pan.
Bake for 20-25 minutes or until eggs are fully cooked.
Serve Kuku with yogurt, Lavash bread and fresh herbs.