Kuku Sabzi - Persian Herb Frittata
More herbs than egg. Baked until deep green, good warm or cold, with barberries adding small sour notes.
- 45 minutes
- 4 servings
- Main course
- vegetarian
- lactose-free
- omnivore
- high in protein
- antioxidant
- cell-protective
Ingredients
- 440 g Eggs (about 8)
- 180 g Parsley (fresh, finely chopped)
- 120 g Coriander (fresh, finely chopped)
- 100 g Dill (fresh, finely chopped)
- 120 g Spring onions
- 60 g Walnuts (roughly chopped)
- 32 g Barberries
- 32 g Wheat flour
- 4 g Baking powder (aluminum-free)
- 2 g Turmeric
- 32 g Canola oil
- 5 g Salt
Instructions
- Chop all herbs and the spring onions very finely. This is the real work in this dish.
- Beat the eggs and stir in flour, baking powder, turmeric and salt.
- Fold in herbs, walnuts and barberries. The mixture should look green rather than yellow.
- Heat the oil in an ovenproof pan, pour in the mixture and cook covered over low heat for 20 minutes.
- For the last 10 minutes, transfer to an oven preheated to 180 degrees until the surface is set.
- Cut into pieces. Good warm, lukewarm, and cold the next day.
Berberitzen werden zuletzt zugegeben
They lose their acidity when cooked for long. Folding them in at the end keeps the small sour notes in the dish.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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