persane··facile

Kuku Sabzi with Fresh Herbs and Walnuts (Persian Herb Omelette)

Name: Kuku Sabzi with Fresh Herbs and Walnuts (Persian Herb Omelette)
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Cuisine: persane
Ingredients: 6 Eggs; 200 g Fresh flat-leaf parsley, chopped; 150 g Fresh cilantro, chopped; 50 g Fresh dill, chopped; 200 g Swiss chard (or spinach), blanched and chopped; 30 g Chervil (or chives), chopped; 80 g Chopped walnuts; 50 g Dried barberries (or cranberries); 2 tablespoons All-purpose flour; 1 teaspoon Turmeric; 3 tablespoons Olive oil; 20 g Butter (or oil); To taste Salt and black pepper

Let yourself be transported to the heart of Persia with this kuku sabzi, a herb and walnut omelette, emblematic of Iranian tables. Each bite releases an aromatic bouquet thanks to parsley, cilantro, dill and chard, enhanced by the crunch of walnuts and the slight tanginess of barberries. As a main dish or appetizer, it can be enjoyed at any time, especially during the Persian New Year (Nowruz), where it symbolizes rebirth and freshness. You'll see, it's simple to make and incredibly flavorful. Serve it warm with plain yogurt or a crunchy salad: you'll fall for its green and generous charm!

min(prep + cook 30)

4 servings

kcal

Ingredients

Eggs6
Fresh flat-leaf parsley, chopped200 g
Fresh cilantro, chopped150 g
Fresh dill, chopped50 g
Swiss chard (or spinach), blanched and chopped200 g
Chervil (or chives), chopped30 g
Chopped walnuts80 g
Dried barberries (or cranberries)50 g
All-purpose flour2 tablespoons
Turmeric1 teaspoon
Olive oil3 tablespoons
Butter (or oil)20 g
Salt and black pepperTo taste

Nutrition

Proteines15g19%

Glucides35g45%

Lipides15g19%

Fibres4g5%

Sucres8g10%

Instructions

1
Blanch the chard or spinach in salted boiling water for 2 minutes, drain, squeeze well and chop finely.
2
In a large bowl, beat the eggs with salt, pepper and turmeric. Add all the chopped herbs (parsley, cilantro, dill, chervil) and the chard, and mix well.
3
Incorporate the flour, chopped walnuts and barberries. Mix until you get a homogeneous and slightly green batter.
4
In a 20 cm skillet, heat the olive oil and butter over medium heat. Pour in the mixture and level the surface with a spatula.
5
Cover and cook over low heat for 15-20 minutes, until the bottom is golden and the top is set. If necessary, carefully flip the omelette using a plate to cook the other side for 5 additional minutes.
6
Let cool slightly, cut into wedges and serve with yogurt, pita bread or alongside a green salad.

#omelette #herbes #persan #végétarien #noix

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