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Panoramic landscape view of Naqsh-e Jahan Square or Meidan Emam.

Kuku Sabzi

IRAN

In this omelette, the eggs take a back seat to a variety of punchy and fragrant herbs

SUBMITTED BY

Ardelan

Kuku Sabzi is a vibrant Iranian dish that reminds me of an herb-packed frittata. It’s bursting with fresh flavors and has become one of my new favorites. When I first read the recipe, I was amazed by the sheer volume of herbs it called for. We’re talking a boatload of cilantro, parsley, and dill! It’s the kind of dish that makes you feel healthier just looking at it.

Ardelan, a subscriber with Kurdish and Iranian roots living in Hamburg, shared the fascinating history of Kuku Sabzi. It dates back to the 18th century Qajar dynasty when it was considered a royal dish. Ardelan recalled making it with friends in his university dorm room. I love how food can transport us back to cherished memories like that.

Origins and History

The origins of kuku sabzi can be traced back to ancient Persia, where the use of herbs in cooking was prevalent. The word “kuku” refers to a type of egg dish or omelette, while “sabzi” translates to “herbs” in Persian. The dish is believed to have roots in the Achaemenid Empire, where various forms of kuku were enjoyed by royalty and commoners alike.

Historically, kuku sabzi has been associated with the Persian New Year, Nowruz, when fresh herbs symbolize rebirth and renewal. Families often prepare this dish as part of the festive spread, celebrating the arrival of spring and the abundance of nature. The incorporation of greens reflects the agricultural heritage of Iran, where herbs play a crucial role in the cuisine.

Ingredients and Preparation

Kuku sabzi is characterized by its generous use of fresh herbs. The primary ingredients typically include:

  • Fresh herbs: A mix of parsley, cilantro, dill, and green onions forms the base, creating a vibrant green color and aromatic flavor.
  • Eggs: Eggs are the main binding agent, providing a fluffy texture.
  • Turmeric: This spice adds warmth and depth to the dish.
  • Salt and pepper: Basic seasonings to enhance the flavors.
  • Walnuts: Sometimes, chopped walnuts are added for a delightful crunch and richness.
  • Saffron: A pinch of saffron can be used to elevate the flavor and color.

The preparation of kuku sabzi is relatively straightforward. Fresh herbs are finely chopped and mixed with beaten eggs, turmeric, and other seasonings. The mixture is then poured into a skillet and cooked until golden brown on the bottom. It can be baked or cooked on the stovetop, depending on preference.

Once cooked, kuku sabzi is often cut into wedges and served warm or at room temperature, making it a versatile dish suitable for breakfast, lunch, or dinner.

Cultural Significance

Kuku sabzi holds a special place in Persian culture, representing the importance of fresh ingredients and communal meals. It is often enjoyed alongside traditional accompaniments such as yogurt, bread, and pickles, adding to its appeal as a wholesome dish.

The dish also reflects the hospitality of Persian culture, as it is commonly served to guests and during festive occasions. Its colorful presentation and delicious taste make it a centerpiece on the table, inviting sharing and enjoyment.

Modern Variations

While traditional kuku sabzi remains popular, modern variations have emerged, accommodating different dietary preferences. Some recipes may include additional vegetables like spinach or zucchini, while others may offer vegan alternatives using chickpea flour. These adaptations allow kuku sabzi to remain relevant in contemporary culinary practices.

To create this masterpiece, finely chop fresh herbs like cilantro, parsley, dill, and romaine hearts, then sauté them with leeks until they wilt and deepen in color. Combine the herb mixture with eggs, turmeric, fenugreek, and a sprinkle of barberries. The whole mixture gets cooked in a generously buttered pan until you achieve a deep, dark crust on both sides. Serve with your choice of radishes, pickles, feta, warmed flatbread and mast-o khiar.

Tasting this dish was a revelation. The intensity of the herbs is balanced perfectly by the richness of the eggs and that beautifully caramelized crust. It’s herbaceous, yes, but in a way that’s comforting rather than overwhelming. The texture is incredible too. It’s fluffy on the inside with those crispy edges. Following Ardelan’s suggestion, I tried it as a sandwich with Big Mac sauce (don’t knock it ’til you’ve tried it!), and it was a game-changer. If you’re looking to shake up your brunch game, this Iranian gem is definitely worth a try.

Kuku Sabzi

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Ingredients
  

  • 1 lb cilantro about 3 large bunches
  • 1 lb Italian parsley about 3 large bunches
  • 1 large bunch fresh dill
  • 4 crisp leaves from a romaine heart
  • 2 large leeks roots and top 1 inch trimmed
  • 3 Tbsp plus ¼ cup olive oil
  • salt & pepper to taste
  • 1 Tbsp dried fenugreek
  • 2 tsp dried dill
  • ¼ cup barberries rinsed and dried
  • 1 tsp turmeric
  • ½ tsp baking powder
  • 6-7 large eggs
  • 4 Tbsp butter
  • radishes for serving, optional
  • Persian pickles for serving, optional
  • feta for serving, optional
  • flatbread, such as sangak, pita or lavash for serving, optional
  • Mast-o Khiar for serving, optional

Instructions
 

  • 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 ½ 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 ¼ 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.

Notes

Recipe inspired by New York Times Cooking
Course: Breakfast, Dinner, Lunch
Region: Asia

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