Kuku Sabzi (Fresh Herb Kuku)
Kuku is a traditional dish for Nowruz, Iranian new year. The green of the herbs represents rebirth, and eggs represent fertility for the year to come. It's also a lovely change from any frittata-like dish you've had before, with lots of flavor and texture. It can be done in the oven as well, but here we've included stovetop directions.
Tart, red barberries are sold fresh in Iran and are most commonly used for juice made by street vendors. But you'll find only dried ones in the States. Look for dried berries that are a vivid red; darker berries might be old.
Storage: Refrigerate for up to 3 days. You'll have Persian spice blend left over; store in a cool, dark place for up to 3 months.
Where to buy: Grape molasses, dried rose petals, dried fenugreek and dried barberries can be found at Mediterranean markets and online.
Ingredients
For the garnish
- 1 tablespoon canola oil
- 1/3 cup dried barberries, picked over and thoroughly rinsed (see Where to buy and Notes)
- 1 teaspoon grape molasses or sugar (see headnote)
- Plain, thick yogurt, for serving (optional)
For the kuku
- 1/2 cup canola oil, divided
- 1 large yellow onion, finely chopped (1 1/4 cups)
- 6 large eggs
- 2 teaspoons Persian spice blend (see Notes)
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 1 cup finely chopped fresh flat-leaf parsley
- 1 cup finely chopped fresh cilantro leaves
- 1 cup finely chopped fresh dill
- 1/2 cup finely chopped romaine lettuce
- 1/2 cup finely chopped scallions (white and light-green parts)
- 1/2 cup coarsely chopped walnuts
- 1 tablespoon dried fenugreek (may substitute 1 cup fresh fenugreek
- 1 tablespoon all-purpose flour
- 2 medium cloves garlic, finely chopped
Directions
Step 1
Make the garnish: In a medium ovenproof skillet over low heat, heat the oil until shimmering. Add the barberries and grape molasses or sugar and cook, stirring, until the barberries soften a bit, about 1 minute. Remove from the heat and transfer to a small bowl.
Step 2
Make the kuku: Return the skillet to the stove, set over medium heat, and heat 2 tablespoons of oil until shimmering. Add the onion and cook until it softens and starts to turn golden, 8 to 10 minutes. Remove from the heat and transfer to a medium bowl.
Step 3
In a large bowl, whisk together the eggs, Persian spice blend, baking powder, salt, pepper and turmeric until combined. Add the parsley, cilantro, dill, lettuce, scallions, walnuts, dried fenugreek, flour and garlic, followed by the cooked onion. Using a spatula, gently fold to combine; do not overmix.
Step 4
Return the skillet to medium-low heat and heat the remaining 6 tablespoons of oil until shimmering. Pour in the egg-herb mixture, cover and cook until the kuku is just set, 30 to 40 minutes.
Step 5
Position an oven rack 4 to 6 inches from the broiler element and preheat the broiler.
Step 6
Transfer the skillet to the broiler and cook for about 2 minutes, or until lightly crisped and golden on the top. Transfer the skillet to a heatproof surface and let rest for 5 minutes.
Step 7
Using a rounded knife, loosen the edges of the kuku and carefully slide onto a platter. Garnish with the glazed barberries, then cut into wedges and serve warm, with a dollop of yogurt, if desired.
Notes
Dried barberries need to be purged of sand; discard their stems and place the berries in a colander, then lower the colander into a saucepan of cool water and let them soak for 15 minutes. Rinse the berries in the colander under cold running water, then spread on a baking sheet to drain. Pat dry with kitchen towels before using.
To make the spice blend, combine 2 tablespoons of dried rose petals, 2 tablespoons of ground cinnamon, 2 tablespoons of ground cardamom and 1 tablespoon of ground cumin in a small container with a tight-fitting lid.
