Herby Persian frittata

Posted on: 7th June, 2018

Category: A Flavour of West Cork

Contributor: Karen Austin

This month’s recipe couldn’t be written until the sun went down. I’m so delighted to see sunshine and the garden is so backed up with seedlings there’s not a minute to be wasted.

The recipe is a fast one – time constraints rule – I grabbed handfuls of herbs and nettles on my way down from the garden and had this dish on the table in no time at all. It’s called Kuku Sabzi, a Persian variation on a Spanish tortilla or Italian frittata, easy to make and perfectly portable if you want to rush to the beach. It’ll also sit nicely on a plate alongside some salad. I ate mine with a splotch of Greek yoghurt, pomegranate seeds and tomato.

A Kuku Sabzi is herb dense, deep green, bound with egg and studded with little currant and walnut surprises. It’s traditionally parsley, coriander and dill but any tender green herbs work. I added some young nettle tops and a few leaves of new season spinach. It’s a very accommodating recipe.

Barberries are called for in the original recipe, but I substitute currants, which I usually have in the house.

Kuzu Sabzi

• 5-6 eggs

• 5-6 spring onions

• 3tbs chopped parsley

• 3tbs chopped dill

• 3tbs chopped coriander

• 6tbs chopped nettle tops (optional)

• 5-6 spinach leaves

• 2-3 tbs currants

• 150g walnuts

• 1tsp salt

• 1tsp turmeric

• ½ tsp ground pepper

• 2tbs butter or olive oil to fry

Rinse and dry the herbs, nettles and spinach.

Heat a small pan and gently dry roast the walnuts for a few minutes. Don’t let them colour or burn. Put aside to cool, then roughly chop. You could keep a few whole to decorate the top of the kuku later if you want

Tidy up the spring onions, keep the good looking green stems. Chop the green and white finely.

Gather the herbs together in your hands and chop finely. Roll the spinach into a cigar then chop finely. Chop the nettles if you’re using them.

Put all the ingredients into a bowl. Herbs, veggies, eggs, turmeric, salt, pepper, turmeric, currants and chopped walnuts and mix well.

When well mixed check the seasoning then heat a medium pan.

When the pan is hot add the olive oil or butter then slip the mix in. Flatten with a spoon or spatula to even it out.

Turn the heat to low and cover with a lid – if you haven’t got a lid use a big plate or a tray. Cook gently for 8-10 minutes. Check. If the mix has firmed up shake it and if it moves flip with the aid of a plate. It may need a little encouraging with a spatula if your pan isn’t very non stick but don’t poke it about. To flip, place a plate a little larger than the pan over the top of the pan then deftly flip it over. Slide the kuku back in and cook for a few minutes longer on the other side.

Eat hot, cold or at room temperature.

Up sunshine! Karen

Lettercollum Kitchen Project,

22, Connolly Street, Clonakilty




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