Kuku sabzi is the Persian take on frittata or omelette. This is another super quick and simple, but delicious recipe, that makes use of the legendary Persian approach to using herbs in abundance, being super healthy and creating flavourful dishes. For ultimate convenience, we recommend using our dried herb mix. However, you can also use whatever spare greens you have in the cupboard – it’s a great way of finishing off leftover or spare foods. This dish is also used to celebrate Iranian new year (Norowuz), but can be eaten all year round.
Ingredients (serves 3 – 4)
- One pack of dried herbs (100g) (available here)
- 3-4 eggs depending on how many people are being cooked for
- 3-4 tablespoons of dried barberries (optional) (available here)
- 1 tsp Greek style yogurt (or baking powder)
- Salt and pepper to taste
- 1 tbsp oil
- First, soak a pack of dried herbs for ten minutes and drain them using a sieve. You may find some dill drains out of your sieve – so simply catch the water and pour it back over the sieve again.
- You can also add some barberries for a little extra bite and kick – also soak these for ten minutes and drain.
- In the same bowl beat together eggs, yogurt (or baking powder), salt and pepper separately. Then add the herbs and barberries.
- In a non-stick pan warm about 1 tablespoon of olive oil. Then add the whole mixture. Cook covered for about 15 minutes until it is firm, then flip it over and cook for another 5 mins.