Recipes

"Kuku Sabzi" (Persian Herb Omelet)

Herb is the word for this baked egg dish
0 Ratings
Persian Herb Omelet
Photo: Lizzie Munro/Tasting Table

Kuku is a Persian dish that usually involves eggs beaten with a variety of ingredients. What distinguishes kuku from an omelet or a frittata, however, is just how little egg is actually in the dish; the egg is simply used to bind the other ingredients together, not stand on its own.

Some kukus are savory, filled with fried potato or zucchini; some are sweet, often studded with quince, dates and pistachios. However, the most popular variety is the kuku sabzi, which is typically served during the Persian New Year (Nowruz) and can be eaten warm, cold or at room temperature. The eggs are filled with a heaping mound of fresh herbs, but it's the tablespoon of dried fenugreek that makes the dish so fragrant and aromatic.

Put some greens on your next brunch menu with this fragrant dish.

"Kuku Sabzi" (Persian Herb Omelet)

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients

5 tablespoons canola oil, divided

1 large yellow onion, finely chopped (about 1½ cups)

1 medium leek, finely chopped (about 1 cup)

Kosher salt, to taste

6 large eggs

2 teaspoons all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon ground turmeric

1½ cups very finely chopped flat-leaf parsley

1½ cups very finely chopped dill

1½ cups very finely chopped cilantro

1 tablespoon dried fenugreek (optional)

2 teaspoons dried rose petals, ground (optional)

Lavash bread, yogurt, fresh herbs and radishes, for serving

Directions

1. Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onions and leeks. Season with salt and cook, stirring occasionally, until very soft but not brown, 14 to 16 minutes. Remove from the heat and set aside to cool.

2. In a large mixing bowl, whisk together the eggs, flour, baking powder, salt, pepper and turmeric. Using a rubber spatula, stir in the herbs and cooled onion-leek mixture.

3. Position the rack on the upper third of the oven and turn on the broiler.

4. Heat the remaining 3 tablespoons oil in a 10-inch nonstick skillet over medium-low heat. Pour in the batter and spread evenly with a rubber spatula. Cook, covered, until the bottom has set, 10 to 12 minutes.

5. Place the skillet under the broiler, uncovered, watching carefully until the top has completely set, 1 to 2 minutes. Remove from the oven.

6. Slide the kuku sabzi onto a serving platter and garnish with the rose petals. Cut the kuku sabzi into wedges and serve with lavash bread, yogurt, fresh herbs and radishes.

Bluegrass Sangria →

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →