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Kuku Sabzi

Persian herb frittata

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 (mini kuku)
Course: Main Course , Appetizer
Cuisine: Persian , Iranian

Ingredients

  • 100 g fresh parsley (washed and tough stems removed)
  • 100 g fresh coriander (washed and tough stems removed)
  • 100 g fresh dill (washed and tough stems removed)
  • 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
  • zest of 1 lime
  • 6 large free range eggs
  • salt and pepper (to taste)
  • 1 tbsp self-raising flour (heaped tbsp)
  • 1 tbsp dried barberries (optional)
  • 1 tbsp ground walnuts (to garnish - optional)

Instructions

    Cup of Yum
  1. Pre-heat oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
  2. 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.
  3. 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.
  4. Add barberries and coarsely chopped walnuts (if using) to the mixture and stir.
  5. Take muffin tin and spoon the mixture evenly between the 12 holes.
  6. 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.
  7. Serve warm or cold, sprinkled with ground walnuts and barberries alongside a salad, dips and bread as part of a mezze-style meal.