Kuku Sabzi

The story

Kuku Sabzi is a Iranian starter with a clear sense of place. Kuku sabzi is a Persian herb kuku often associated with Nowruz, the Iranian New Year, when green herbs symbolise spring and renewal. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 120 g flat-leaf parsleyfinely chopped
• 100 g fresh corianderfinely chopped
• 80 g dillfinely chopped
• 80 g chives or spring onion greensfinely chopped
• 6 piece eggs
• 0.5 tsp ground turmeric
• 0.5 tsp baking powder
• 60 g Walnutschopped, optional
• 40 g barberriesrinsed, optional
• 35 ml neutral oil
• 1.25 tsp fine salt
• 0.5 tsp black pepper

Method

1. Wash herbs and dry them extremely well

   Wash herbs and dry them extremely well before chopping. Excess water makes kuku steam rather than set and dulls the flavour.

   Tip: Dry the herbs thoroughly and stop baking as soon as the centre no longer looks liquid. Avoid: Wet herbs cause sogginess, too many eggs dilute the green flavour and overbaking turns it dry and grey.

2. Beat eggs with turmeric, baking powder, salt

   Beat eggs with turmeric, baking powder, salt and pepper just until combined. Fold in the herbs; the mixture should look like herbs barely held together by egg rather than an ordinary omelette.

   Look for: combined

3. Fold in optional walnuts and barberries

   Fold in optional walnuts and barberries. Heat oil in a 24 cm ovenproof frying pan over medium heat and pour in the mixture, pressing it level.

4. Cook 5–6 minutes until the base and

   Cook 5–6 minutes until the base and edges set, then transfer to a 180°C oven for 18–22 minutes until the centre is just firm.

   Look for: the base and edges set, then transfer to a 180°C oven for 18–22 minutes until the centre is just firm

5. For a more traditional stovetop method, cut

   For a more traditional stovetop method, cut the partly set kuku into wedges in the pan, turn each piece and cook the second side until done.

   Look for: done

6. Cool 10 minutes before slicing

   Cool 10 minutes before slicing. Serve warm, room temperature or chilled with bread, yoghurt and pickles.

   Look for: A slice holds cleanly but remains moist, and the interior is deep green from herbs rather than yellow from egg.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.