Persian herb kuku (kuku sabzi) is one of those dishes that takes me right back to my childhood. Fresh scallions and herbs are chopped, seasoned, and bound together with eggs. I grew up eating kuku sabzi and cherish fond memories of my grandmother cleaning the herbs that my mom would use to prepare this dish.
Traditional kuku sabzi is lightly fried in a skillet but my version is baked to perfection. I’ve also included instructions for frying the kuku but baking works well too.
This healthy, protein and nutrient rich dish makes a great appetizer or sandwich when served in lavash or pita bread.
This recipe was featured in the July issue of Supper Club Magazine! Get your free issue.
2 cups Fresh parsley, leaves chopped, about 1 large bunch
1 cup Fresh cilantro, leaves chopped, about 1 bunch
½ cup Fresh dill leaves chopped
3 cloves garlic, grated
6 Eggs, beaten
1 ½ teaspoon sea salt
½ teaspoon Turmeric
½ teaspoon Coriander
½ cup chopped walnuts (toasted pine nuts can also be used)
¼ teaspoon cayenne pepper, optional
½ cup dried barberries, optional
*all of the herb stems can be used to add flavor to a chicken stock – simply place in a ziplock baggie and keep in the freezer until you’re ready to make delicious stock
Preheat oven to 400 degrees
Line a rectangular baking sheet with aluminum foil and brush with 3 Tablespoons olive oil.
Finely chop the green onions on an angle (I use the green and white parts).
Detach the fresh parsley leaves from the stems, *discard the stems and finely chop the leaves.
Detach the fresh cilantro leaves from the stems, *discard the stems and finely chop the leaves.
Remove the dill fronds from the stems, *discard the stems and finely chop the leaves.
In a large bowl, whisk together the chopped herbs, the grated garlic, eggs, salt, turmeric, coriander, walnuts, and cayenne pepper and barberries if using.
Mix until fully combined and the eggs are frothy.
Pour the mixture into the prepared baking dish and bake in the oven until the top is browned and the eggs are cooked, 20-25 minutes. Cool in the dish for 5-10 minutes, remove from the dish and cut into squares. Serve the kuku with yogurt and whole wheat lavash as a tasty, healthy sandwich. The kuku can also be served on its own as an appetizer.
To fry the kuku instead of baking:
Preheat 2 Tablespoons of olive oil over medium high heat in a 12 inch skillet. When the oil begins to ripple, pour half of the kuku mixture into the pan, lower heat to medium and cook until the kuku is set on the bottom and beginning to set on the top.
Use the flat end of a spatula to divide the kuku into wedges. Flip one wedge at at time and continue to cook until the kuku is fully set and there is no raw egg in the middle.
Move the cooked kuku onto a plate and repeat with the other half of the batter, adding more olive oil before you add the batter.
Kuku sabzi can be served warm, cold, or at room temperature – making it the perfect make ahead dish and picnic favorite!