Kuku sabzi (Persian frittata) tend to have less eggs than the typical fritter or omelet. They can be slightly sweet with dates and dried rose, or savory, like the one below. Try not to be diverted from all the greens that are suggested for this recipe. You really can use whatever hearty greens and herbs you like. It’s the ideal clean-out-the-fridge recipe.
½ Cup oil, or butter
2 Cloves garlic
½ Chopped fresh spring onions
1 Cup finely chopped fresh parsley
1 Cup finely chopped fresh coriander
1 Cup finely chopped fresh dill
½ Cup frozen Kuku Sabzi( if not available 1 tbsp dried fenugreek leaves )
1 tbsp all-purpose flour( use gluten free flour and you will have a gluten free dish)
1tsp baking powder
1 tsp turmeric
1 tsp salt and ground black pepper each
1 Cup walnut (optional)
1 Finely chopped Granny Smith apple ( optional)
1 tbsp oil or butter
1/3 Cup Persian barberries, cleaned, soaked, rinsed and drained
1 tsp sugar
2 tbsp water
Break egg in a large bowl. Add turmeric, baking powder, salt and pepper to the egg. Mix gently with a manual whisk or a fork. Add, garlic, all herbs, apple, spring onions and flour (Add flour gradually to avoid lumps). Fold gently with a spatula or whisk and make sure it is not overmixed.
Heat the oil or butter in a medium skillet or pan and transfer the mix to the skillet. Leave it on medium heat for 5 to 10 minutes to make sure the bottom the mix has been fried and a unique taste has been developed.
Transfer the oven-proof pan to the oven for 20-25 mittens until the colour of the top has been changed to a slight dark green. Use a knife to make sure it has been cooked properly. Remove from the oven and allow to cool for 5 minutes.
Add oil or butter in a wide skillet over low to medium heat. Add barberries, sugar and water and stir-fry less than 1 minute. Be careful: an over heat skillet or longer time can easily burn the barberries.