Kuku sabzi with shirazi salad

Kuku sabzi is a fragrant Persian herb frittata made with plenty of fresh herbs, eggs, walnuts and, often, barberries. Traditionally served for Nowruz (Persian New Year), it can be enjoyed warm or cold, with bread and a shirazi (chopped Persian salad) on the side. This recipe comes from Yaser Naseri.

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 4 tbsp vegetable oil, for frying
• 2 cups finely chopped flat-leaf parsley
• 1 cup finely chopped coriander
• 1 cup finely chopped dill
• 1 cup finely chopped chives (or spring onion)
• 2 garlic cloves, minced
• 2 tbsp roughly chopped walnuts (optional), plus extra to serve
• 2 tbsp barberries (zereshk), rinsed, lightly sautéed (optional), plus extra to serve (optional)
• 2 tsp plain flour
• ½ tsp ground turmeric
• Salt and black pepper
• 2 tsp dried fenugreek leaves (optional)
• 4 eggs
• ½ tsp baking powder (optional)
• Bread, to serve

For the shirazi salad

• 2 medium Persian cucumbers
• 3 tomatoes
• 1 small onion
• 3–4 tbsp lemon juice
• 1 tsp dried mint
• Salt and black pepper
• 2–3 tbsp olive oil (optional)

Instructions

1. Heat the oil over medium heat in a large non-stick frying pan. While the oil heats, in a large bowl, combine the finely chopped herbs, garlic, walnuts (if using), barberries, flour, turmeric, a generous pinch of salt and pepper and fenugreek leaves (if using).
2. Crack the eggs into the mixture, then fold through. Add the baking powder (if using – it creates a fluffier texture!) and mix well to combine. The batter should be mostly herbs, lightly held together by the eggs (not egg-heavy, like an omelette).
3. Pour the mixture into the heated pan, flatten evenly, then cover with a lid. Reduce the heat to medium-low and cook for 10-15 minutes, or until set.
4. Meanwhile, prepare the shirazi salad by finely chopping the cucumbers, tomatoes and onion. Combine in a medium bowl. Stir through the lemon juice, mint and a generous pinch of salt and pepper, then toss lightly to combine. Add a drizzle of olive oil if you prefer a slightly richer version. Refrigerate for 15-20 minutes before serving for the best flavour.
5. Once the kuku sabzi has set, drain excess oil from the pan and flip the whole kuku onto a plate and slide it back to the pan to cook the other side (a further 5-8 minutes). Alternatively, you can also carefully cut it into quarters and flip each piece.
6. Remove the kuku sabzi from the heat, then garnish with a few extra walnuts and barberries, if using. Serve warm or at room temperature with bread and the shirazi salad.

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Cook's Notes

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.