Recipe: Cook this delicious Persian kuku sabzi today
Kuku sabzi is a traditional Persian frittata, typically served during Nowruz, the Persian New Year. This herb-heavy dish is packed with greens and fragrant herbs, symbolizing rebirth and health in the new year. It's a nutritious and delightful meal that's both vegetarian and eggless. Let's get cooking and bring a taste of Persia to your kitchen.
Gather the following ingredients
To prepare this eggless kuku sabzi, you will need one cup chickpea flour, two cups chopped fresh herbs (parsley, cilantro, dill, and chives), one teaspoon baking powder, half a teaspoon turmeric, one-quarter teaspoon black pepper, three-quarters cup water, half a cup walnuts (chopped), one tablespoon dried barberries (optional), salt to taste, and olive oil for cooking.
Prepare the herb mixture
Rinse and finely chop the herbs, ensuring they are well-prepared for even cooking. In a large bowl, combine these with the crunchy, chopped walnuts. If opting to use dried barberries, add them now for their tartness. The nuts bring a pleasing texture, while the barberries introduce a subtle sourness, balancing the herbaceous flavors of the kuku sabzi.
Make the batter
Combine chickpea flour, baking powder, turmeric, black pepper, and salt in a bowl. Whisk these dry ingredients for uniformity. Then, slowly pour in water while stirring to avoid lumps. The resulting batter should have a consistency that's not too thick but substantial enough to coat a spoon, ensuring it's pourable for even cooking when added to the pan.
Combine ingredients
Gently combine the chickpea batter with the herb and walnut mix, ensuring an even coating. Stir meticulously to envelop each herb and nut for a consistent mixture. This step guarantees that each bite of kuku sabzi has a uniform taste and texture, with herbs and nuts well-distributed throughout. Doing this provides a balanced flavor profile in every slice.
Cook your kuku sabzi
Add olive oil to a non-stick pan over medium heat. Pour the kuku sabzi mixture in, leveling it out. Cover with a lid to cook for about eight minutes, until the edges firm up. Then, cautiously flip the kuku sabzi over to cook the other side for an additional eight minutes, or until both sides are evenly golden brown and have a crisp texture.
