Kuku sabzi
کوکو سبزیA thick herb frittata for the New Year
- Serves
- 6
- Preparation
- 30 min
- Cooking
- 35 min
- Course
- Kuku and kotlet
- For
- Nowruz, Sizdah Bedar, Everyday
- Diet
- Vegetarian, Gluten-free
Kuku sabzi is a thick, baked or pan-cooked herb omelette in which the eggs serve mainly to bind a great mass of chopped herbs. Cut into wedges, it is eaten warm or at room temperature with bread, yoghurt and pickles.
Its greenness makes it a customary Nowruz dish, often served alongside sabzi polo ba mahi, and it travels well, which is why it is a favourite for picnics, including those of Sizdah Bedar.
Ingredients
Serves 6
Method
Tips from the kitchen
- Some cooks add a tablespoon of flour for a firmer slice; it is not needed if the herbs are dry, and leaving it out keeps the dish gluten-free.
- Baking powder sometimes contains wheat starch; check the label if cooking for coeliacs.
