Description
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!
Ingredients
Scale
- 5 tbsp Private Reserve Greek extra virgin olive oil
- 2 cups flat-leaf parsley, leaves
- 2 cups cilantro, leaves and tender stems
- 1 cup roughly chopped fresh dill
- 6 scallions, trimmed and coarsely chopped
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 3/4 tsp ground green cardamom
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp ground black pepper
- 6 large eggs
- 1/2 cup walnuts, toasted and chopped (optional)
- 1/3 cup dried cranberries, coarsely chopped (optional)
Instructions
- 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."
Notes
- Recipe from Milk Street: The New Home Cooking with permission from Milk Street.
- Recommended for this Recipe our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). SAVE! Try our Greek Olive Oil Bundle!
- And from our All-natural and Organic Spice Collections: ground green cardamom and cumin. SAVE! Try our Ultimate Mediterranean Spice Bundle or create your own 6-pack or 3-pack from our spice collection!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: Persian