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Kuku sabze-- Persian herb frittata
May. 27th, 2022 08:31 amI cooked a thing I'm quite happy with-- an approximate kuku sabze.
It's a Persian herb frittata, possibly using an expansive definition of frittata.
It's not the kind of thing with some little bits of green in a dish that's almost all egg, the chopped herbs should have a larger volume than the eggs.
6 eggs
3/4 stick of butter
2 large bunches parsley
1 large bunch cilantro
good sized bunch (not as large as the other one) of fresh dill
a giant leek (probably about a pound) with the dry parts of the leaves cut off
about 3/4 T of salt
a little roasted powdered garlic
second round:
1/4 pound walnuts
olive oil
Abdul the Strong curry powder
https://www.auntiearwenspices.com/store/p249/Abdul_the_Strong%E2%80%99s_Curry.html
So, chop all the veggies, beat the eggs, fry the veggies at a medium heat until they flatten out. Add eggs and garlic. Cook at a low heat until the eggs solidify.
The reason I did it in two steps is that it was okay but not special, and I was reminded that it was supposed to have walnuts, fenugreek, and turmeric. The last two are major ingredients in Abdul the Strong, and it was convenient.
So I chopped up the walnuts and fried them a bit in olive oil and spices and put them on top. The result was excellent, and I might well explore more nuts fried with spices.
What impresses me most about this dish is that usually I make three or four meals worth of whatever I cook, and then rotate them, but with this, I ate four meals in a row of the same thing.
It's possible that butter was a little bland on the first phase, and it should be at least partly olive oil. I don't see any reason not to cook everything together.
I'm thinking about an Italian variant with parsley, basil, garlic, and rosemary. However, the current plan is onion, zucchini, lemon balm, thyme, and parsley.
I was asked some questions about the recipe, including whether I put the walnuts on top or what. Have some formal recipes.
https://www.tabasco.com/recipe/kuku-sabzi-persian-herb-walnut-cranberry-frittata/
This says to put the walnuts on top.
https://www.unicornsinthekitchen.com/kuku-sabzi-persian-herb-frittata/
Some walnuts mixed in and some on top.
https://www.themediterraneandish.com/kuku-sabzi-persian-baked-omelet/
Walnuts mixed in.
These three recipes together give some idea of how flexible the concept is. Mine wasn't nearly as green.
I put the walnuts on top, but I could have mixed them in with no loss, I think.
The pan was 11" diameter. (28 cm)
It came out thick, as it's supposed to. I'm guessing at 1 1/2". (3.81 cm) It doesn't need to be exact, but it shouldn't be flat like an omelet. I didn't add any liquid except for some lemon juice, and that was after the eggs were cooked.
It's a Persian herb frittata, possibly using an expansive definition of frittata.
It's not the kind of thing with some little bits of green in a dish that's almost all egg, the chopped herbs should have a larger volume than the eggs.
6 eggs
3/4 stick of butter
2 large bunches parsley
1 large bunch cilantro
good sized bunch (not as large as the other one) of fresh dill
a giant leek (probably about a pound) with the dry parts of the leaves cut off
about 3/4 T of salt
a little roasted powdered garlic
second round:
1/4 pound walnuts
olive oil
Abdul the Strong curry powder
https://www.auntiearwenspices.com/store/p249/Abdul_the_Strong%E2%80%99s_Curry.html
So, chop all the veggies, beat the eggs, fry the veggies at a medium heat until they flatten out. Add eggs and garlic. Cook at a low heat until the eggs solidify.
The reason I did it in two steps is that it was okay but not special, and I was reminded that it was supposed to have walnuts, fenugreek, and turmeric. The last two are major ingredients in Abdul the Strong, and it was convenient.
So I chopped up the walnuts and fried them a bit in olive oil and spices and put them on top. The result was excellent, and I might well explore more nuts fried with spices.
What impresses me most about this dish is that usually I make three or four meals worth of whatever I cook, and then rotate them, but with this, I ate four meals in a row of the same thing.
It's possible that butter was a little bland on the first phase, and it should be at least partly olive oil. I don't see any reason not to cook everything together.
I'm thinking about an Italian variant with parsley, basil, garlic, and rosemary. However, the current plan is onion, zucchini, lemon balm, thyme, and parsley.
I was asked some questions about the recipe, including whether I put the walnuts on top or what. Have some formal recipes.
https://www.tabasco.com/recipe/kuku-sabzi-persian-herb-walnut-cranberry-frittata/
This says to put the walnuts on top.
https://www.unicornsinthekitchen.com/kuku-sabzi-persian-herb-frittata/
Some walnuts mixed in and some on top.
https://www.themediterraneandish.com/kuku-sabzi-persian-baked-omelet/
Walnuts mixed in.
These three recipes together give some idea of how flexible the concept is. Mine wasn't nearly as green.
I put the walnuts on top, but I could have mixed them in with no loss, I think.
The pan was 11" diameter. (28 cm)
It came out thick, as it's supposed to. I'm guessing at 1 1/2". (3.81 cm) It doesn't need to be exact, but it shouldn't be flat like an omelet. I didn't add any liquid except for some lemon juice, and that was after the eggs were cooked.
