Ingredients with Measurements:
- 6 eggs
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1 cup chopped dill
- 1 cup chopped scallions
- 1/2 cup chopped spinach
- 1/2 cup chopped fenugreek leaves
- 1/2 cup chopped chives
- 1/2 cup chopped mint
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Whisk
- 9-inch non-stick skillet with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, whisk together the eggs, baking powder, salt, black pepper, turmeric, cinnamon, and nutmeg.
3. Add the chopped herbs and spinach to the egg mixture and stir until well combined.
4. Heat the vegetable oil in a 9-inch non-stick skillet over medium heat.
5. Pour the egg and herb mixture into the skillet and spread it evenly.
6. Cover the skillet with a lid and cook for 10 minutes over medium heat.
7. Remove the lid and transfer the skillet to the preheated oven.
8. Bake for 10-15 minutes or until the top is golden brown and the eggs are set.
9. Remove the skillet from the oven and let it cool for a few minutes.
10. Use a spatula to loosen the edges of the kuku sabzi from the skillet.
11. Slide the kuku sabzi onto a serving plate.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 240
Fat: 20g
Protein: 10g
Carbohydrates: 5g
Fiber: 2g
Sugar: 1g
Sodium: 350mg
Substitutions for ingredients:
- You can use any combination of herbs you like in this recipe.
- You can use olive oil instead of vegetable oil.
Variations:
- You can add chopped walnuts or raisins to the kuku sabzi for extra texture and flavor.
- You can add crumbled feta cheese or grated Parmesan cheese to the egg mixture.
Tips and tricks:
- Make sure to chop the herbs finely so they cook evenly.
- Use a non-stick skillet to prevent the kuku sabzi from sticking.
- You can also make mini kuku sabzi by using a muffin tin instead of a skillet.
Storage instructions:
- Store leftover kuku sabzi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the kuku sabzi, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Garnish the kuku sabzi with fresh herbs and sliced tomatoes before serving.
Garnishes:
- Fresh herbs
- Sliced tomatoes
Pairings:
- Serve the kuku sabzi with a side salad or roasted vegetables.
Suggested side dishes:
- Salad
- Roasted vegetables
Troubleshooting advice:
- If the kuku sabzi is sticking to the skillet, use a spatula to loosen the edges and slide it onto a plate.
Food safety advice:
- Make sure to cook the kuku sabzi until the eggs are set and the top is golden brown.
Food history:
- Kuku sabzi is a traditional Persian dish that is typically served during the Persian New Year.
Flavor profiles:
- The kuku sabzi has a savory and herbaceous flavor with a hint of sweetness from the cinnamon and nutmeg.
Serving suggestions:
- Serve the kuku sabzi as a main dish for breakfast, lunch, or dinner. It can also be served as an appetizer or side dish.
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Region: Iranian