Kuku Loobia Sabz
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Unrated
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 (to 8)
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Course
Side Dish, Main Course, Appetizer, Lunch
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Cuisine
Middle Eastern, Iranian
Kuku Loobia Sabz
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Green Bean Frittata
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Ingredients
- 3 tbsp vegetable oil
- 1 medium red onion (finely sliced)
- 4 garlic minced or crushed, cloves
- 1 tsp Turmeric
- 250 g green beans (sliced)
- 1.5 tsp advieh (persian mixed spice)
- 1/3 cup saffron bloom 1/8 tsp of ground saffron in the water, used as saffron water
- lime juice of half a lime
- 20 g Coriander finely chopped, fresh, plus extra for garnish
- 50 g plain flour
- 1 tsp baking powder
- 8 large egg
- 1 tsp salt
- 1/2 tsp black pepper ground
Instructions
- Preheat oven to 160°C (fan) / 180°C (conventional) / Gas mark 4.
- Place a non-stick skillet or frying pan which can be placed in an oven on medium-high heat on the stove (size of pan anything between approx 10" and 12" i.e. 25 to 30 cm).
- Add 2 tbsp oil and heat until it glistens. Then add finely sliced onion and cook until golden and caramelised. Stir in garlic, turmeric and advieh.
- Add sliced green beans, the lime juice and saffron water and stir until the beans have wilted and the liquid has cooked off. Lower the heat if required. Stir in the freshly chopped coriander. Turn off the heat while you prepare the egg mixture.
- Add flour and baking powder to a bowl. Crack in one egg and whisk until all the flour is incorporated and no flour lumps remain. Then add remaining eggs, the salt and pepper and whisk. Pour in the bean mixture and stir until fully incoprated with the egg mixture.
- Turn the heat to medium-high on the stove. Place the skillet on the heat and add 1 tbsp oil. Pour the kuku mixture in and tip the pan gently side to side to make sure it is evenly distributed across the pan. Heat on the stove for approximately 3 minutes. Then place in the preheated oven and bake for a further 20 to 25 mins. To check the kuku is done, use a thin skewer and gently poke the middle of the kuku. It should come out clean.
- Remove the kuku from the pan and serve with a sprinkle of freshly chopped coriander alongside a salad, flatbread and yoghurt-style dip and / or mezze-style dishes. Kuku can be served hot, warm or cold. Leftover kuku is a great sandwich filler too!
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