Persian green frittata (Kuku'ye sabzi)

Kuku is a type of Persian omelette or frittata traced back to the Gajar dynasty in the 18th century. Eggs are an important part of Persian cuisine as they are associated with fertility. There are many versions of a kuku, made with potatoes, meats and other ingredients, but the most common is this version with herbs.

The magic in this dish lies in the generous amount of greens that are used including herbs. The eggs are barely enough to hold the frittata together. The frittata is lovely with a strong aroma of herbs and lovely textures from the greens. You can of course substitute any of the herbs or greens depending on the season and the flavours that you would like to incorporate. I also served this kuku with a dilly yoghurt that helped accentuate the hern=by flavours even more.

This kuku can be served on its own for breakfast or brunch, but can also be part of a larger spread as a side. It is usually served during Festivals and celebration, especially New Years.

This is a wonderful cookbook from one of my favourite chefs. A cookbook that was written by travelling to the region, living with the people and learning recipes in their kitchens. This cookbook is filled with amazing flavours from regions and communities that have received very little attention in the Western world, like this soup. I hope to be able to cook more from here soon.

For more recipes from this amazing cookbook, click here.

Ingredients:

1-1 1/2 cups leeks, finely sliced

1 cup packed baby spinach leaves, chopped

3/4-1 cup lettuce, finely chopped

1/2 cup parsley, minced

1/2 cup cilantro leaves and tender stems, minced

1/4 cup dill, minced

1 tablespoon all-purpose flour

8 large eggs

2 tablespoons yoghurt

Salt, to taste

1 teaspoon pepper

2 tablespoons sunflower oil

1/3 cup walnuts

Add all the greens and herbs to a bowl and mix well. Add the flour, eggs, yoghurt, salt and pepper and mix well to form a thick liquid. Make sure all the ingredients are well combined.

Heat an oven on the broiler setting with a tray about 10 inches from the top.

Heat a large frying pan with the oil on low heat. Add the egg mix in and smooth out the greens evenly. Stud the top with the walnuts. Cook on low heat for 5 minutes till the eggs are set at the bottom, you will see the oils bubble on the sides.

Put the frying pan into the oven and broil for 5-6 minutes till the top is cooked and lightly golden. Remove and slide the frittata off the pan. Serve with yoghurt with dill.