Kuku Sabzi
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Unrated
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12 (mini kuku)
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Course
Main Course, Appetizer
Kuku Sabzi
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Persian herb frittata
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Ingredients
- 100 g parsley washed and tough stems removed, fresh
- 100 g Coriander washed and tough stems removed, fresh
- 100 g dill washed and tough stems removed, fresh
- 5 spring onions (green ends only)
- 1 handful baby spinach leaves
- 3 tbsp olive oil (1 tbsp for greasing your muffin tin, 2 tbsp for the kuku mixture)
- 1/2 tsp Turmeric
- 2 cloves garlic
- lime zest of 1
- 6 large egg free range
- salt to taste
- black pepper to taste
- 1 tbsp self-raising flour (heaped tbsp)
- 1 tbsp barberries optional, dried
- 1 tbsp walnut to garnish - optional, ground
Instructions
- Pre-heat oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
- Take a 12-hole muffin tin, grease (using 1 tbsp olive oil) and line holes with baking paper. Brush a little olive oil into each recess after lining and leave to one side until ready to use.
- Put herbs, spinach and spring onion ends into food processor and pulse until the herbs are finely chopped. Then add eggs, turmeric, garlic, lime zest, olive oil, self-raising flour, salt and pepper and pulse food processor until fully incorporated.
- Add barberries and coarsely chopped walnuts (if using) to the mixture and stir.
- Take muffin tin and spoon the mixture evenly between the 12 holes.
- Place in oven for 25 mins. To check if the kuku are done, use a thin skewer / tip of a knife to check one by gently poking to the bottom. It should come out clean.
- Serve warm or cold, sprinkled with ground walnuts and barberries alongside a salad, dips and bread as part of a mezze-style meal.
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