Embark on a culinary journey to the vibrant streets of Persia with Kukune Sabzi, a tantalizing vegetarian casserole that embodies the essence of Persian cuisine. This delectable dish is a symphony of fresh herbs, aromatic spices, and wholesome vegetables, united in a golden-brown crust that shatters at the first bite.
Crafted with a harmonious blend of parsley, cilantro, dill, and chives, Kukune Sabzi captures the essence of Persian flavors. The addition of split peas and walnuts adds a delightful textural contrast, while the fragrant spices of turmeric, cumin, and barberries create a captivating aroma that will entice your senses.
Accompanying the Kukune Sabzi are two equally enticing recipes that elevate the Persian culinary experience. The Mast-o-Khiar, a refreshing yogurt and cucumber salad, provides a cooling contrast to the warmth of the casserole. The Torshi, a pickled vegetable condiment, adds a tangy and savory dimension to the meal.
Together, these recipes offer a comprehensive exploration of Persian vegetarian cuisine. Embrace the vibrant flavors, textures, and aromas that define this culinary tradition, as you embark on a journey to discover the secrets of Kukune Sabzi and its accompaniments.
KUKU SABZI
Kuku Sabzi is the most popular type of Kuku (KooKoo) among Iranian people. It is cooked with fragrant vegetables such as leeks, parsley, coriander, dill and fresh garlic leaves. It can be served as a healthy snack, or a light meal in breakfast, lunch and dinner. There is another type of Kuku named Kuku Sibzamini.
Provided by PersianGood Team
Categories Breakfast Main Course Side Dish Snack
Time 1h
Number Of Ingredients 5
Steps:
- First wash the vegetables and remove the water to dry them, then chop the vegetables into small pieces.
- After chopping the vegetables, stir fry them with a small amount of liquid oil in the pan for a really short time. After stir frying the vegetables, set them aside until they cool down.
- Now break the eggs in a large bowl separately. Add a small amount of salt, some pepper and turmeric to the eggs. Now, barberries and walnuts can be added to the eggs. Mix the ingredients well until they are completely consistent. Now add the half-fried vegetables.
- It's time to fry the Kuku Sabzi. Choose a large pan and add some oil to it. Heat the oil and add the mixture to the pan. Let the bottom of the mixture be completely roasted and even crusty(be careful not to burn it), then turn it upside down so that the other side is also fried. To turn it around, you need to cut it in slices.
- After both sides of the dish are fried, the KooKoo Sabzi is ready.
Nutrition Facts : Calories 188 kcal, ServingSize 1 serving
KUKU SABZI: BAKED PERSIAN HERB OMELET
Kuku Sabzi is a light, flavor-packed Persian baked omelet. This is an all-star, easy recipe with loads of fresh herbs! Perfect for your next brunch!
Provided by The Mediterranean Dish
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Position an oven rack in the upper-middle position and heat oven to 375 degrees F.
- Trace the bottom of an 8-inch square pan or 9-inch round cake pan on kitchen parchment, then cut inside the lines to create a piece to fit in the bottom of the pan.
- Coat the bottom and sides of the pan with 2 tbsp extra virgin olive oil, turning the parchment to coat on both sides (the oil should pool at the bottom and generously coat the sides).
- In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tbsp extra virgin olive oil. Process until finely ground (now, I like my herbs less fine, so I stopped the processor at my desired texture). Set aside for now.
- In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended, then add the remaining eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top.
- Bake in 375 degrees F heated-oven until the center of the egg is firm, about 20 to 25 minutes. (The egg mixture will rise, but will go down once you set it aside to cool.)
- Let the kuku cool in the pan undisturbed for 10 minutes. When ready, run a thin knife around the edges to loosen the kuku. Invert onto a plate and remove the parchment from bottom, then re-invert on another serving plate or a cutting board so the top of the kuku is facing you. Slice into wedges and serve warm or at room temperature.
- Serve with a dollop of yogurt. See more suggestions in the post under "what to serve with kuku sabzi."
Nutrition Facts : Calories 248 calories, Sugar 0.7 g, Sodium 474.3 mg, Fat 23.2 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 4.1 g, Fiber 1.7 g, Protein 8.6 g, Cholesterol 186 mg
PERSIAN VEGETABLE CASSEROLE (KUKUNE SABZI)
This meal-in-itself makes a great party dish with a side of yogurt. From the Simply Natural Café Organic Restaurant in Miami Fla. They have a wonderful menu of organic, vegetarian and vegan dishes. I have not made this but it sounds yummy so put here for safekeeping. Adapted from "In a Persian Kitchen" by Maideh Mazda .
Provided by Sharon123
Categories Greens
Time 1h15m
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the oven to 325*F.
- Put all the vegetables and herbs in a bowl. Add the flour and salt and pepper to taste. Add the walnuts and mix.
- Beat the eggs well and add to the vegetables.
- Melt the butter in a 9 inch cake pan and pour the vegetable mixture into it. Bake 1 hour or until the top is crisp and brown.
- Makes 4 to 6 servings.
GHORMEH SABZI (PERSIAN HERB STEW)
Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.
Provided by marybakes
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h9m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
- Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
- Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
- Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 18.6 g, Cholesterol 51.5 mg, Fat 22.6 g, Fiber 7.5 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 226 mg, Sugar 1.7 g
KUKU SABZI
Kuku sabzi is a traditional Persian dish that is a herb-heavy frittata. The egg is really just a binder to hold all of the herbs together, it is not the main component of this dish. Serve with flatbread, yogurt, pickled onions, feta, and pomegranate seeds. It is wonderful hot, or at room temp. Great light lunch or an appetizer for a casual cocktail.
Provided by Ali Ramee
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Slice leek in half lengthwise, then thinly slice crosswise.
- Heat 1 tablespoon oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.
- Preheat the oven's broiler with the rack in the upper third position.
- Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric, and whisk to thoroughly combine. Fold parsley, cilantro, dill, and leeks into eggs. Gently stir to combine; the mixture will be mostly herbs, with just enough egg to wet the mixture through.
- Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the pan, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.
- Remove cover and transfer to the preheated oven. Cook until the top and middle is cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 9 g, Cholesterol 186 mg, Fat 15.6 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 3 g, Sodium 581.4 mg, Sugar 2.1 g
KUKU SABZI (PERSIAN HERB FRITTATA)
Kuku, which is like a Persian frittata, comes in many forms, but this one, packed to the brim with herbs, is my favorite. Washing and picking through the piles of herbs can be overwhelming if you're not used to staring down a mountain of produce, so feel free to prepare them in advance. I particularly love kuku sabzi for the contrast between its vivid-green herbaceous interior and its dark, sweet crust. Kuku is traditionally served with flatbread and a selection of crunchy and acidic condiments to balance the sweetness of the herbs; my favorites are fresh radishes, the chopped eggplant pickles called liteh and chunks of soft, salty feta cheese. Leftover kuku slathered with mast-o khiar makes for a wonderful sandwich.
Provided by Samin Nosrat
Categories brunch, lunch, vegetables, appetizer, main course, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Trim woody ends from cilantro, parsley and dill so that only leaves and tender stems remain. Wash herbs and romaine leaves, then use a salad spinner to dry very well. Set aside.
- Finely dice both the green and white parts of the leeks. Wash well and drain.
- Set a 10-inch cast-iron or nonstick pan over medium-high heat. When the pan is hot, add 3 tablespoons oil. When the oil shimmers, add leeks. Season with a generous pinch of salt and cook, stirring occasionally, until translucent and softened but not browned, about 20 minutes, reducing the heat if necessary.
- In the meantime, very finely chop the cilantro, parsley, dill and romaine by hand - the smaller the pieces, the more deeply green your kuku will be. To chop such a large volume of herbs, take a large handful or two at a time and roll into a tight ball. Run a large, sharp knife through the ball to initially chop the herbs roughly, then continue to rock the knife back and forth through the pile of herbs until very finely chopped. Repeat with remaining herbs until finished. Combine the chopped herbs and romaine with the dried fenugreek and dried dill in a very large bowl.
- When leeks are cooked, add herb mixture and another generous pinch of salt to the pan and cook, stirring often, until it dries out and the color changes to a very dark green, about 5 minutes. Transfer the mixture back into the very large bowl; spread it out, then allow it to cool to room temperature.
- When the herb mixture has cooled, add barberries, turmeric, baking powder, 2 teaspoons salt and 1/2 teaspoon pepper. Taste the mixture: It should be a little on the salty side. If it's not, add a little more salt. One at a time, add eggs to the herb mixture, stirring well after each addition. Use as few eggs as needed to barely bind the mixture; this will ensure a brilliant-green kuku. The mixture should be the consistency of a loose porridge.
- Wipe out the pan and melt the butter over medium-high heat. When the butter melts, add remaining 1/4 cup oil. Add a tiny spoonful of the kuku mixture to the pan. When it sizzles, add the rest of the mixture and use a rubber spatula to spread it out evenly. The oil should bubble up the sides of the kuku. Run the spatula around the edge and jiggle the pan from time to time to check that the mixture isn't sticking. Cook, rotating pan a quarter turn every 3 to 4 minutes, until the kuku is set, the bottom is a very dark brown, and the edges are golden brown, 15 to 20 minutes. Don't be afraid of getting your crust really dark - it will appear almost burned, but it will taste heavenly sweet.
- Use a rubber spatula to ensure that the kuku is not stuck to the pan, then carefully tip as much of the oil as possible into a medium bowl and set aside. Cover the pan with a large, flat platter or pizza pan and flip the kuku onto it and set aside. Return the oil to the pan and carefully slide the flipped kuku back into the pan to cook the second side. Cook over medium-high until the second side is dark brown and the kuku is cooked through, about 5 more minutes.
- While the kuku finishes cooking, wipe off the platter and line with a double layer of paper towels. Flip the finished kuku onto the prepared platter and use another paper towel to dab excess oil from the surface. To serve, flip once more onto a serving platter and peel away paper towels.
- Serve warm, cold or at room temperature, with your choice of radishes, pickles, feta, warmed flatbread and mast-o khiar.
KUKU SABZI
Traditionally served during the Persian New Year, Kuku Sabzi most closely resembles a frittata or a Spanish tortilla. To make it, mountains of herbs are finely chopped and blended with eggs and cooked in skillet a traditionally with nuts and dried berries.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 ̊ F. Crack the eggs into a blender and give them a quick pulse just to whisk them. Add the herbs, scallions, turmeric, sumac, 1/2 teaspoon each salt and pepper and the yogurt. Pulse to chop the herbs, then blend on high speed until smooth.
- Heat the olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture, breaking up any clumps of herbs. Sprinkle with the walnuts and currants and cook until the eggs start to set around the edges, 2 to 4 minutes. Transfer the skillet to the oven and cook until the center is set but still slightly jiggly, 8 to 10 minutes. Remove from the oven and let sit 5 minutes. Meanwhile, warm the pita in the oven.
- Slice the kuku sabzi and the pita into wedges and divide among plates. Serve with lemon wedges, pickles, olives, pickled peppers and/or marinated artichokes. Add a dollop of yogurt to each plate; drizzle the yogurt with olive oil and sprinkle with sumac.
Nutrition Facts : Calories 560, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 382 milligrams, Sodium 637 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 27 grams, Sugar 10 grams
Tips:
- For a more flavorful kuku, use fresh herbs. If you don't have fresh herbs, you can use dried herbs, but reduce the amount by half.
- To make sure the kuku is cooked through, insert a toothpick into the center. If it comes out clean, the kuku is done.
- Serve kuku sabzi with mast-o-khiar (yogurt with cucumbers) and fresh herbs, such as tarragon, basil, and mint.
- If you are making kuku sabzi ahead of time, let it cool completely before storing it in the refrigerator. It will keep for up to 3 days.
- To reheat kuku sabzi, place it in a preheated oven at 350 degrees Fahrenheit for about 15 minutes, or until it is warmed through.
Conclusion:
Kuku sabzi is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up leftover herbs, and it is also a healthy and affordable meal. If you are looking for a new and exciting dish to try, I highly recommend kuku sabzi.
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