CulturallyOurs Traditional Kuku Sabzi Recipe Persian Herb Frittata

Traditional Persian Kuku Sabzi

04.10.22

Traditional Persian Kuku Sabzi is a herb-based frittata that symbolizes rebirth, especially perfect for Easter.

It is often said that Persian food is the original mother cuisine with vast diverse flavors that picks up hints from many cultures. From rosewater scents to fresh herbs and plump vegetables, this colorful spiced cuisine is a reflection of history.Kuku or Kookoo is a traditional egg based Azeri and Persian dish. Azeri are members of Turkic people that form the majority of the Azerbaijan population and adjacent areas of Armenia and northern Iran. Additionally, kuku is the common name for a group of Persian food that usually are vegetarian. Sabzi means herbs in Farsi, mainly chives (tareh), coriander (geshneez) and dill (shevid) that are used in a kuku. However, these herbs can be altered to your liking, for example mint and parsley are also commonly used.Ancient Persian (as Iran was called until the 1930s) cooking is based on majestic flavors that dates back to the sixth century B.C. Back then, Cyrus the Great, led the Pars (Persians) and created an empire that spilled from India to Egypt and parts of Greece that eventually became a conduit of culture and cuisine. Aromatic dishes that use saffron, turmeric, pomegranates and mint, tender roasted stews and a variety of vegetables have all influenced cultures all the way to India and Morocco. In ancient days, Persians traded eggplants and citrus fruits with kingdoms from the far east for rice, giving Persian cuisine cultural diversity.The deep green color of this herby frittata-like dish is a recipe to learn for spring as it creates a mouthwatering breakfast and appetizer. From many of the Azerbaijani recipes, kuku is widely popular and a staple in tradition. Kuku is also known as a festive dish bringing family together that it is served traditionally during Easter brunch and at Nowruz, which is the Persian New Year. Norooz marks the beginning of spring in the Northern Hemisphere, usually falling on 21 March each year. The egg symbolizes fertility while the herbs symbolize rebirth. Just like this recipe, Persian flavors have a resemblance to Mediterranean and Middle Eastern flavors; freshly packed with delicious greens.This traditional Persian kuku recipe has heaps of parsley, coriander, dill and spring onions and only just enough eggs to bind them together. This recipe can be modified by using wild herbs or even other greens, like baby spinach and chards. The dish is topped with tangy barberries, crushed walnuts that are used a lot in Middle Eastern cooking. If the berries cannot be found in your supermarket, dried cranberries and lemon zest will also do. Often, it is also served with a garlicky yogurt sauce on top.

So, what is kuku?

Commonly, this is the name given to dishes where the main ingredients include vegetables, herbs, meat or fish that is bound with eggs, then browned on each side on a skillet. This can also be done in the oven, but traditionally it is cooked on a stove. The difference between an omelet and kuku is that an omelet uses much more eggs in ratio to its filling. By its appearance and consistency, kuku is close to Middle eastern eggah or an Italian frittata.

Persian Kuku Sabzi Recipe

The easiest kuku is the one with fresh herbs called kuku sabzi. Azeris prepare many different types of kuku that include for example, potato kuku (kuku sib-zamini), eggplant kuku (kuku-ye bademjan) or chicken kuku (kuku-ye morgh) as the main ingredient, to name a few.

Ingredients for Kuku Sabzi

1 bunch fresh parsley, finely chopped
1 bunch dill, finely chopped
1 bunch mint, finely chopped
1 spring onion, chopped
Small handful (about 2 oz) fresh spinach, finely chopped
2 garlic clove finely chopped
3-4 eggs, beaten
½ tsp turmeric
Zest of 1 lime
1 tbsp flour (generous tbsp)
Pinch of baking powder
Pinch of salt & Ground black pepper
3 tablespoons olive oil

Yogurt sauce

½ cup yogurt
2 garlic cloves grated

Toppings

Crushed walnuts
pomegranate
Barberries (or dried cranberries)
Serve with flatbread (optional)

Directions

In a bowl, mix in all the ingredients and beat well. Add in the salt and pepper. In a 20cm non-stick pan (about 8 inches) add the olive oil over medium heat. Pour in the mixture and cook on medium-low heat for about 10 minutes.
With the help of a knife, gently cut the kuku into 4 wedges. Then gently turn each slice over to brown on the other side. If necessary, add a little butter or oil in the pan.
Meanwhile, mix the yogurt and grated garlic together and serve it on the side. Top the kuku sabzi with crushed walnuts, pomegranate and barberries on top.

With Easter on its way, kuku sabzi is an intriguing traditional dish to bring people together. Its vibrant green color will spruce up a brunch table bringing a set of culture together. With symbolizing rebirth and fresh starts in a way, it is flagrantly delicious and appropriate as spring sets into bloom.