Comfort Food: Kuku Sabzi
We’ve partnered with seasonal food expert, Florence Blair, to bring you a Persian baked omelette dish that’s light, fresh and satisfying –packed with herbs and flavour.
"I think of Kuku Sabzi as similar to a herb frittata but with an inverted ratio of eggs to herbs. As with many other Persian dishes, the herbs are the star of the show. Topped with dollops of thick yoghurt, chopped walnuts and lots of lime juice, this is light, fresh and satisfying. In other words, it’s exactly what I fancy at the moment as we herald the arrival of spring."
Serves 6-8
Ingredients
- 200g soft herbs (parsley, dill, coriander, chives, mint) - net weight having discarded any tough stems
- Large bunch of spring onions
- 5 eggs
- 4 tbsp olive oil
- 1/2 tsp turmeric
To serve
- Thick Greek yogurt
- Limes
- Toasted walnuts
Method
- Wash and dry the herbs thoroughly, then chop as finely as you have the patience for. Finely slice the spring onions.
- In a large bowl, whisk the eggs and season with salt and pepper. Add the herbs and mix well; at first it will seem like very little egg but keep mixing and it will reach the stage where the eggs just bind the herbs.
- Preheat the grill to its highest setting.
- Heat 3 tbsp olive oil in a large, non-stick frying pan. Once warm, add the spring onions and a pinch of salt and fry for a few minutes until soft. Add the turmeric and black pepper and fry for another minute or so until fragrant. Add another tablespoon of olive oil followed by the herby egg mixture. Lightly spread out to the edges, cover with a lid (or a baking tray if you don’t have a lid) and cook over a medium-low heat for about 5 minutes until just set underneath and at the edges.
- Place under the grill for about 3-4 minutes until the top is just set; grills vary considerably in terms of strength so it may take slightly more or slightly less time. Keep an eye. Slide onto a large plate. Serve slices warm or at room temperature with lime wedges for spritzing (be generous with the lime juice, it’s key!), dollops of yoghurt, and roughly chopped toasted walnuts.
Florence Blair is recipe writer and food stylist. Sign up to her newsletter here.
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