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Extract from Persiana • By Sabrina Ghayour • Published by Mitchell Beazley

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
8

Kuku Sabzi
This lovely deeply green frittata is very popular among Persians.
I prefer to bake it because it is less messy and greasy than the original
fried version, but also because laziness always gets the better of
me. There are several different versions of this egg dish, known
as kuku in Iran – with potato, aubergine and meat – but this is the
most popular and the one I like the most. It is often cut up into little
squares and served as canapés at cocktail parties. You can omit the
walnuts and barberries but, I love them both, not only for texture
but also for a burst of berry sharpness in every mouthful.

Serves 8 as part of a mezze

Posted by Octopus Publishing Published See Octopus Publishing's 53 projects » © 2019 Sabrina Ghayour / Mitchell Beazley · Reproduced with permission.
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  • Step 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4.
    Place a large cooking pot to warm over a medium heat.

  • Step 2

    Finely chop all the herbs (if you are using a food
    processor, you might need to do this in 2 batches). Pour the
    olive oil into the warm pan and fry the herbs and spring
    onions for a few minutes, then add the turmeric. Cook for
    a further 5 minutes, then place the herbs on a flat plate and
    allow to cool.

  • Step 3

    Meanwhile, mix the eggs, flour, yogurt, baking powder
    together with sea salt and black pepper to taste until
    everything is well combined and smooth. Once the herb
    mixture has cooled slightly so that it is no longer piping
    hot, slowly add a couple of spoonfuls at a time to the
    egg mixture and stir well until all the herb mixture is
    combined. Add in the barberries and walnuts (if using)
    and mix well once again.

  • Step 4

    Select a large ovenproof or Pyrex dish and line the dish
    with nonstick baking paper (this will enable you to remove
    the finished dish with greater ease). Pour in the egg-andherb
    mixture, then bake for 35–40 minutes. To check if the
    frittata is cooked, insert a knife into the centre. If it comes
    out clear of raw egg, the dish is done. If not, return it to the
    oven for a few minutes. Once cooked, allow to cool, then
    cut into squares to serve.

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