Kuku sabzi is a traditional Iranian egg dish made with more greens than a frittata. This dish can be prepared in advance and served warm or at room temperature. To learn more about this dish visit Yumivore blog :).
KuKu Sabzi (Herbs Frittata)
Prep time: 30 min
Cook time: 50 min
Ready in: 1 hour 20 min
Yields: 6 servings
1 bunch parsley
1 bunch cilantro
1 bunch fresh dill
1 bunch green onions/scallions
1 bunch fresh or 1 tablespoon dried fenugreek
4 cloves garlic
1¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon all-purpose flour
4 tablespoons oil
Wash the herbs, drain and chop them. Peel and chop the garlic, add to the herbs.
Preheat oven to 350 degrees.
Whisk eggs, salt, pepper and flour in a bowl. Pour over chopped herbs and garlic; mix to combine.
Pour oil into an 8-inch ovenproof baking dish, covering the sides to prevent sticking. Pour the herb mixture into the baking dish. Bake, uncovered, in the lower 1/3 of the oven for 40 to 50 minutes or until the top is puffed and golden brown.
Cut into 6 sections and serve hot or cold.
For stovetop cooking, heat oil over medium high heat in an 8-inch nonstick skillet. Add herb mixture; cook, covered, over low heat for 25 to 30 minutes or until the top is firm and puffed. Cut into wedges; carefully turn the pieces over, one wedge at a time. Add additional oil if needed. Cover, cook for 15 to 20 minutes or until the bottom is golden brown.
Serve kuku sabzi (herbs frittata) as a side dish with sabzi polo (herb rice).