There are certain foods that are a must for Persian New Year, and Kuku Sabzi is one of them. This Persian herb omelette is a frittata-like dish that’s primarily made with fresh herbs like cilantro, parsley and dill. Some variations may use leeks or spinach as well, but this is the combination my mom makes year after year. While it’s a dish you can serve throughout all seasons, it’s always on our Nowruz dinner table.
It’s fresh and light — the perfect meal to start the spring with! The version calls for it to be cooked on the stovetop but you can easily bake it in the oven as well. You’ll know when it’s done when it’s golden and the eggs are set!
ingredients
directions
To speed up this recipe, try using a food processor to chop the herbs.
Heat small skillet and cook onion in 1 tablespoon olive oil until translucent. Let cool.
In a large mixing bowl, combine all chopped herbs, chickpea flour, yogurt, eggs, salt, turmeric and onion.
Once combined, fold in walnuts.
Heat an 8-10 inch saute pan over low to medium heat. Add remaining ¼ cup olive oil. Once heated through, add in herb mixture. Gently spread out with a spatula till it covers the whole pan.
Let cook for ten minutes till bottom is golden. Reverse into a cutting board and divide into 4 or 8 pieces. Gently add pieces back into skillet, cooked side up. Cover and cook for an additional 10 minutes till mixture is firm and both sides are golden.
Remove and serve with barberries, if using.
