#kukusabzi

[travellianna]

#london #homecooking #persianfood #kukusabzi #herbs #barberries #fritatta Recipe from @sabrinaghayour sent to me by my friend @narguessestevens #whereintheworldislianna (at London, United Kingdom) https://www.instagram.com/p/CNw26uFHb4o/?igshid=14ddp8mw45xu2

[deliciousfoodshouse-blog]

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Persian Herbs Frittata 🍽😋 Served with garlic bread and tzatziki sauce Serves 3 people Cooking time 20 min Prep 10 min Ingredients: 500 g Chopped Herbs (Dill, Parsley,Cilantro, Green Onion) 1 Grated Onion 3 Eggs 1/2 Cup Dried Barberry 1/2 Cup Walnuts Paste 1 TSP Turmeric 1/2 TSP Ground Black Pepper 1 TSP Salt Cooking Oil for frying ‎#کوکو_سبزی #kukusabzi #persianfood #recipes #foodsrecipe #foodie #foodstagram #instafood #videorecipe #recordrecipes #foodvideo #recordcooking #recipevideoshoot #foodlovers #cookingvideostutorials #cookingvideo #cookingtips #cookingram #cookinglife #cookingtime #recipeshare (at Richmond Hill, Ontario) https://www.instagram.com/p/B3Dpb1aF22T/?igshid=14chw2yzrsshu

[uglydeluxe]

Kräuter Kuchen mit Berberitze‘🍀 #berberitze #kukusabzi #petersilie #ugly #deluxe #uglydeluxe #düsseldorf #lachs #avocado #quitten #parmesan #iberico #kotelett #garlic #schwarzwurzel #feigen #tbonesteak #gänseragout #blackangusfilet #risotto #schwertmuscheln #barberieentenbrust #restaurant #bar #hip #in #health #healthy #foodblogger #foodblog #foodporn #delicious (hier: Düsseldorf, Germany) https://www.instagram.com/uglydeluxe/p/BurR97KlZXC/?utm_source=ig_tumblr_share&igshid=ae0d24e1l1p

[thecuriouscoconut]

Paleo Kuku Sabzi, Persian herb frittata. 🌿🥚I normally don't like how eggy frittatas are but I LOVE this one because the eggs are more of an afterthought and only there to hold the mass of herbs and greens together. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ This dish is traditionally eaten as a way to celebrate the arrival of spring, using a ton of fresh herbs, green onions, and anything else green you've got. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ I made my own version after reading many recipes (you can see me talk about it in my stories today!) Here's what I did: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🌱1 clamshell of dill (~1/2c chopped) 🌱1 bunch parsley (~1c chopped) 🌱1 bunch cilantro (~1c chopped) 🌱1 large green onion (~1/2c chopped) 🌱~3/4c chopped kale 🌱2 cloves of garlic, minced (~1 TB) 🌱6 eggs 🌱1/2 tsp turmeric powder 🌱1/2 tsp salt 🌱1/4 tsp black pepper 🌱1 TB EVOO ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Method: chop all the ingredients, whisk the eggs with the salt, turmeric, pepper, stir in all the greens to make a THICK batter. Preheat oven to 400F. Heat the EVOO over medium for 3-4 mins in a 10-12" skillet and pour, using the whisk to press it down to spread it evenly. Cook until the edges are just set, about 2 mins. Bake until set in the middle, about 7-8 mins. Broil 1-2 mins if necessary. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #kukusabzi #whole30 #21dsd #aipreintro #beyondaip #glutenfreefood #memphisfoodie #seasonalfood #paleorecipes (at Memphis, Tennessee)

[internationaldinnerparty-blog]

#kukusabzi (herb (tofu) frittata) to celebrate the #persiannewyear Parsley, cilantro, and dill with tofu and barberries. Also some onion and yellow bell pepper mixed in 😍

[spicemadam]

This Persian kuku sabzi is a frittata loaded up with fresh chopped herbs like dill & parsley. It comes together in less than 30 min and is a perfect #meatlessmonday way to kick off your week on a healthy note! #kukusabzi #vegetariantecipes #easyweeknightdinner 📸: @alison__wu

[persianatpenn]

Making Kuku Sabzi

For this week’s cultural blog, I finally attempted to cook with the help of my Persian friend Golkoo who is visiting Philadelphia.  Since I was curious about the quiche-type Persian dish “kuku sabzi,” which Golkoo used to take to school as a young child in Los Angeles, I decided to make it with her and to bond over the cooking of this herbal Persian dish and to admire the labor-intensive work required to make Persian food.  

To make kuku sabzi, I decided to follow generally a recipe, and to improvise using instructions from Golkoo, if need be.  Here are the basic ingredients:  5 eggs, 1 cup fresh parsley, 1 cup fresh cilantro, 1 cup dill, 1 cup chopped chives or tareh, 1/3 cup, and 1-2 tablespoon(s) of zereshk (barberries), and 1 tablespoon of baking powder.    

Here are the steps:  First, you remove the stems from all herbs.  Second, you rough chop the herbs.  This, I have seen done quite frequently in my own Middle Eastern home, so I was very accustomed to doing it.  Third, you toast the walnuts for a few minutes.  Fourth, you place eggs in a bowl, add baking powder, salt and pepper, and mix everything together well.  Fifth, you combine the bowl of eggs with the mixed parsley, walnuts and zereshk.  You mix well, and make sure you mix well.  Finally, you warm up a non-stick pan with some oil, where you would mix the egg and herbs mixture.  You cover the pan and cook for about 20 minutes on medium-low.  Serve well, and nush jan! 

I found the cooking of kuku sabzi detailed-oriented, yet not entirely impossible. The dish tasted quite good, and while it vaguely resembled a spicier quiche (and I very much enjoy anything spicy!), I nevertheless reveled in the uniqueness of cooking my first Persian dish! 

-MEK

Works Cited

Recipe for Kuku Sabzi, Available at http://mypersiankitchen.com/kuku-sabzi-persian-frittata-with-fresh-herbs.  Accessed 9 December 2013.