Kuku Sabzi – Persian Herb Frittata
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.
Ingredients
- 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
Method
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1
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.
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2
Grind the garam masala, rose petals and the saffron. Add ground spices, salt and pepper to the onions.
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3
Meanwhile, prepare the herbs, the spinach and the green onions. Place in a bowl with the nuts and garlic. Mix well.
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4
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.
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5
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.
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6
Turn the frittata over on to a large plate. Garnish with pomegranate seeds, rose petals and nuts.
