Herb omelette with walnuts and barberries

Herb omelette with walnuts and barberries

Kuku sabzi

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This is one of the most well known omelettes in the Iranian Jewish repertoire, and is often prepared for the Sabbath. It is made from a variety of herbs and greens, such as flat-leaf parsley, coriander, dill, lettuce and spring onions, though the exact proportions vary, according to what is at hand. In this recipe, barberries add a deliciously tart flavour. Kuku sabzi is very good served with drinks, in which case it is usually cut into small squares and garnished with chopped walnuts.

Ingredients

Quantity Ingredient
3 spring onions, very finely chopped
50g finely chopped flat-leaf parsley, leaves picked and finely chopped
25g finely chopped dill
25g finely chopped coriander
2 tablespoons freshly shelled walnuts, finely ground in a blender or food processor
1-2 tablespoons dried barberries or cranberries, to taste
4 eggs
1-2 teaspoons flour
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
salt
freshly ground black pepper
3 tablespoons butter, ghee or olive oil

Method

  1. Place the spring onions and herbs in a bowl and mix well, then stir in the walnuts and barberries.
  2. Beat the eggs in a large bowl with the flour and spices. Add the herb and walnut mixture and mix well. Season with salt and pepper.
  3. Heat the butter in a heavy frying pan and, when it is hot, pour in the egg mixture. Cover and cook over a gentle heat for 15–20 minutes or until the bottom is golden. Place under a hot grill for 20 seconds to set the top, then slide the kuku onto a saucepan lid or plate. Place the frying pan over the uncooked side of the kuku and hold the pan firmly against the saucepan lid. Quickly flip both the frying pan and the lid over, so that the uncooked side of the kuku sits on the bottom of the frying pan. Continue cooking the omelette over a gentle heat on the hob until the bottom is golden. Slide onto a serving platter and serve hot, cut into wedges like a pie.
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