Kuku Sabzi is a Persian dish containing a large quantity of fresh herbs, which can easily be varied, according to taste. It’s a vegetarian dish that’s boldly flavourful, perfect for brunch or lunch.
- 6 Tbsp olive oil
- 1 large onion, finely chopped
- 1 tsp Garam Masala
- ½ tsp rose petals OR 2 tsp rose water
- 1 generous pinch of saffron
- Salt and pepper, to taste
- ½ cup parsley, finely chopped
- ½ cup dill, finely chopped
- ½ cup fresh coriander, finely chopped
- ¼ cup fresh basil, finely chopped
- ¼ cup fresh mint, finely chopped OR 2 Tbsp dry mint
- 1 cup fresh spinach, finely chopped
- 4 green onions, finely chopped
- ½ cup walnuts, chopped
- 1 garlic clove, finely chopped
- 4 eggs
- 2 tsp flour
- Pomegranate seeds, rose petals and nuts to garnish
Heat an 8 to 9-inch non-stick frying pan on medium. Pour half the oil and add the onions. Sauté lightly until golden. Place on a plate. Wash the frying pan and set aside.
Grind the garam masala, rose petals and the saffron. Add ground spices, salt and pepper to the onions.
Meanwhile, prepare the herbs, the spinach and the green onions. Place in a bowl with the nuts and garlic. Mix well.
Once the onions have cooled, reheat the frying pan on medium. Beat the eggs and flour in a bowl. Pour on the herbs, add the onions and mix well with a fork.
Add the remaining oil to the pan and pour in the egg and herb mixture. Spread evenly using a fork, cover and cook for 7 to 8 minutes, until cooked through.
Turn the frittata over on to a large plate. Garnish with pomegranate seeds, rose petals and nuts.