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Kuku Sabzi (Persian Herb Frittata) is one of the Kuku types. According to the historical texts left from ancient times, it has been determined that types of Kuku, such as carrot Kuku, fava Kuku, vegetable Kuku, etc. have had many fans.
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Kuku was cooked in different ways in each city. In the old days, Kuku was usually served with rice, until during the reign of Nadermirza Qajar, it became common to eat cocoa with bread, and today they served this delicious food with bread and rice.
Kuku Sabzi (Persian Herb Frittata) is a thousand years old, while Kookoo Sibzamini (Persian Potato Patties) is about 120 to 200 years old. Over time, with the arrival of potatoes from France to Iran during the Qajar period, various cooks realized that in addition to aromatic vegetables, they could also use potatoes to prepare this dish.
Let’s learn how to cook this amazingly delicious kuku together on Cookery Magazine.
Ingredients for making Kuku Sabzi (Persian Herb Frittata):
| *Large leek | 500 grams |
| Egg | 3 pcs |
| Barberry (optional) | 1 tablespoon |
| Walnuts (optional) | 2 tablespoons |
| Salt, pepper, oil, and turmeric | As much as needed |
By large leek we mean aromatic vegetables such as leeks, dill, and sometimes herbs such as coriander, fenugreek, spinach (or beetroot leaves), and a lettuce leaf
How to make Kuku Sabzi:
The first step:
In order to prepare delicious Kuku Sabzi in a style that is served in restaurants, first, after rinsing, we chop the Kuku Sabzi into small pieces, then fry it with some liquid oil in a suitable pan until the vegetable is slightly fried.
Then, note that you should not over-roast the vegetable because, in addition to losing all the properties of the vegetable, after the end of cooking, the color of the vegetable becomes very dark and turns black.
The second step:
Of course, some people like to make this kuku sabzi with a dark color, and they have to fry the vegetables well so that the color becomes dark.
After roasting the kuku sabzi, we take it out of the pan and keep it aside until it cools down.
At this stage, we break the eggs into a suitable bowl, then add some salt, black pepper, and turmeric to the eggs and mix the eggs well with a fork until they are uniform and their texture completely goes away.
The third step:
It is better to soak the barberry in water beforehand to soften it a little. At this step, we chop the walnuts as desired and add them to the bowl containing the eggs along with the barberry.
Mix the ingredients in the bowl again until they get uniform.
Allow the vegetable to reach room temperature and cool down a bit, then add it to the bowl containing the eggs and mix the ingredients until they get smooth and uniform.
The important thing at this stage is to let the kuku sabzi cool down.
The fourth step:
Note that if our vegetables be hot during mixing, it cause the eggs to get harden.
After our liquid ingredients mixture get ready, put a suitable pan on the heat and add a small amount of liquid oil.
Now, we wait a little for the oil to heat up well, then, we can fry the kukus in several ways according to our taste.
The first method, which is the most common method, is to pour all the kuku sabzi mixture into a pan.
The fifth step:
After pouring the kuku mixture into the pan, smooth it completely with a spoon. Smoothing the kuku sabzi should be done so that the thickness or diameter of the kuku is completely the same in all parts of the pan.
After the bottom side of the kuku is fried, we divide it into several pieces and turn it slowly until the other side is also fried. You can use all kinds of metal molds to fry kuku sabzi.
The sixth step:
After frying the kuku sabzi, we serve it with pickled cucumbers, tomatoes and Tafton bread. Enjoy your mealš
