Persian Kuku Sabzi with Herbs and Eggs (Herb Omelette)
Let yourself be enchanted by the intoxicating aromas of Kuku Sabzi, this Persian herb omelette that celebrates the arrival of spring in Iran. It's a generous, fragrant, and incredibly simple dish where parsley, cilantro, dill, and chives blend with eggs to create a tender texture and a unique herbal flavor. Traditionally prepared for Nowruz, the Persian New Year, this Kuku is often served as a sandwich in lavash bread with a bit of yogurt, or simply as a side to basmati rice. Each bite transports you to Persian gardens, with a touch of walnuts and barberries adding crunch and a slight tartness. Whether served warm or cold, it's an explosion of freshness and color.
Ingredients
- eggs6
- flat-leaf parsley1 bunch
- fresh cilantro1 bunch
- fresh dill1 bunch
- chives or leek leaves1/2 bunch
- wheat flour2 tablespoons
- chopped walnuts (for texture)50 g
- barberries30 g
- melted butter2 tablespoons
- salt1 teaspoon
- ground black pepper1/2 teaspoon
- turmeric1 teaspoon
- sunflower oilfor cooking
Instructions
- 1
Wash and thoroughly dry the fresh herbs, then finely chop them (parsley, cilantro, dill, chives).
- 2
In a large bowl, beat the eggs with the flour, salt, pepper, and turmeric until smooth.
- 3
Add the chopped herbs, walnuts, and barberries, then mix well.
- 4
Heat the oil and melted butter in a thick-bottomed 20 cm skillet over medium-high heat.
- 5
Pour the herb mixture into the hot skillet, smooth the surface, and cover. Cook over low heat for 15 minutes until the bottom is golden.
- 6
Carefully flip the Kuku using a plate, then let the other side brown for 5 minutes. Serve warm or cold, in slices.
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