"With the addition of walnuts and barberries this dish looks and tastes magnificent. Kuku sabzi is a centuries old treasured recipe that’s always served at the vernal equinox when Persians celebrate their new year. Chef Sanam Janghorban says this is a time of getting together and sharing food, which includes this delicious showstopper." Maeve O'Meara, Food Safari Earth
What an eye opener this dish is - read the recipe and you’re thinking herb frittata - assemble it and you realise that herbs are the supreme stars and eggs simply bind it all together.
- 1 bunch coriander, sprigs picked
- 1 bunch parsley, sprigs picked
- 1 bunch dill, sprig picked
- 2 bunches garlic chives
- 60 g (½ cup) walnuts, toasted and roughly chopped, a few whole to garnish
- 4-5 eggs
- 3 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp ground turmeric
- 55 g (⅓ cup) dried barberries, rinsed and drained, plus extra for garnish
- 4 cloves garlic, finely chopped
- 3-4 tbsp oil (canola or grape seed)
- Lemon wedges and flatbread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wash the herbs gently and dry well. Finely chop and place in a mixing bowl with the chopped walnuts. Add 4 eggs and whisk together with a fork to slightly aerate. Add the remaining egg if needed (see Note). Mix in the salt, pepper and turmeric, then add the barberries and garlic and combine well.
Heat a large (preferably non-stick) frying pan over medium-high heat. Add the oil and swirl to coat the base of the pan. Pour in the omelette mixture and cook for about 5 minutes, then cover with a lid and reduce the heat to medium. Cook for 6-8 minutes or until the base is cooked through. As the eggs start to set, garnish the top with the extra whole walnuts. Remove from the heat and set aside for 20 seconds before flipping onto a plate and then slide gently back into the pan for a couple of minutes to cook the other side.
Remove from the heat and flip out onto a serving plate. Cut into wedges and garnish with extra barberries. Serve with flatbread and lemon wedges.
• You'll need roughly 1 egg per 120 g of herbs.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Emma Warren. Creative concept by Belinda So.