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Kuku sabzi (Persian herb frittata)
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Kuku sabzi is a Persian frittata filled with herbs, salad onions, spices and tangy barberries. Enjoy it as a light lunch or serve as part of a sharing spread.
Serves: 4 - 6
25g pack flat leaf parsley, leaves chopped
28g pack coriander, leaves chopped
20g pack dill, chopped
1 bunch salad onions, trimmed and finely sliced diagonally
1⁄2 tsp ground cumin
1⁄2 tsp ground cinnamon
75g walnuts, chopped
30g dried barberries
1 tbsp self-raising flour
6 large eggs, beaten
1 tbsp olive oil, plus extra for drizzling
flatbreads and yogurt, to serve
1 Preheat the oven to 180 ̊C, gas mark 4. In a large mixing bowl, combine all the herbs, the salad onions, cumin and cinnamon. Add most of the walnuts and barberries, plus the self-raising flour; season. Toss until well mixed, then add the beaten eggs and stir until combined.
2 Put the oil in a 24cm ovenproof frying pan and set over a medium heat. After 1 minute or so, pour the egg mixture into the pan and spread out evenly with a spatula. Transfer to the oven and bake for 15-18 minutes, or until just set. Take out of the oven and leave in the pan for 5 minutes, then flip the frittata out onto a serving board. Scatter with the remaining walnuts and barberries. Serve warm, drizzled with a little oil. Delicious accompanied by flatbreads and yogurt.
Barberries are widely used in Middle Eastern cooking. Their tartness (akin to a lemony currant) adds a burst of flavour to fragrant rice and chicken dishes.
Typical values per serving: