"Kuku Sabzi" is a traditional new year meal for Persian. The green of the herbs symbolizes rebirth and the eggs symbolizes fertility and happiness for new year to come. This being said I don't wait for the new year to make this delicious dish. It would have been brutal. I personally make Kuku on a regular basis as it is my two-year old's favorite food. So, here is what you need to make this delicious frittata.
You will need:
Fresh parsley, washed and chopped (1 cup)
Fresh dill, washed and chopped (1 cup)
Fresh chives (can be substituted with leek or scallion), washed and chopped (1 cup)
Fresh cilantro, washed and chopped (1 cup)
Green garlic leaves (can be substituted with 2 cloves of garlic, grated) (1/2 cup)
Large eggs (4-6 counts)
Zereshk (a type of dried berry found in most Persian stores), washed and drained ) (optional)1/4 cup
Walnuts, toasted and chopped (optional)(1/4 cup)
Turmeric powder (1/2 tsp)
Baking powder (1 tbsp)
Vegetable oil (1/4 cup or less)
Salt and pepper to taste
Lets get started:
This vegetable frittata is very easy to make. Just add all of the ingredients into a large bowl (here I have not used Zereshk or walnuts) and whisk using a fork. The number of eggs to be used depends on the weight of your chopped veggies. I use 5 large eggs for every 350 grams of chopped vegetable.
You will need:
Fresh parsley, washed and chopped (1 cup)
Fresh dill, washed and chopped (1 cup)
Fresh chives (can be substituted with leek or scallion), washed and chopped (1 cup)
Fresh cilantro, washed and chopped (1 cup)
Green garlic leaves (can be substituted with 2 cloves of garlic, grated) (1/2 cup)
Large eggs (4-6 counts)
Zereshk (a type of dried berry found in most Persian stores), washed and drained ) (optional)1/4 cup
Walnuts, toasted and chopped (optional)(1/4 cup)
Turmeric powder (1/2 tsp)
Baking powder (1 tbsp)
Vegetable oil (1/4 cup or less)
Salt and pepper to taste
Lets get started:
This vegetable frittata is very easy to make. Just add all of the ingredients into a large bowl (here I have not used Zereshk or walnuts) and whisk using a fork. The number of eggs to be used depends on the weight of your chopped veggies. I use 5 large eggs for every 350 grams of chopped vegetable.
After mixing, pour the batter into a pre-heated pan, flatten the surface using the back of your fork, cover the pan and slow cook for 20 to 25 minutes or until the back side of frittata becomes golden (make sure the oil is pretty hot before pouring the batter. Other wise you frittata will stick and get ruined. For the first time, I really recommend using a non-stick pan instead).
Carefully flip the frittata (here I have used the lip of the pan to flip it).
Cook uncovered for another 20 to 25 minutes or until frittata is cooked thoroughly. Serve when hot.
Enjoy!!
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