No Kuku Sabzi is complete without a side of flatbread, so give my Easy Flatbread recipe a try for an authentic meal. Eggs! Versatile, good for you, and inexpensive, they appear on breakfast, lunch and dinner menus with great frequency. But when boiled, scrambled, and fried start to get a bit boring, go for GREEN. This wildly exotic twist on a frittata is stunning to look upon and a rare treat to eat. It’s gorgeous green comes from herbs and it is ideal for using up that flailing collection you have in your salad drawer.
What is Kuku Sabzi?
Kuku Sabzi represents an important calendar event, Persian New Year. It coincides with the Spring Equinox, which indicates all things new, making the deeply significant Iranian dish synonymous with new beginnings. So it makes sense that one of the key ingredients is eggs. This frittata is an ideal celebration centre-piece; pleasingly circular in shape and decorated with fruit and nuts. It lends itself perfectly to being cut, like a cake, into slices and shared with close family and friends during the festival meal.
Ingredients and variations
Reflecting the colours of the Iranian flag itself, the red, white and green, come naturally from the key ingredients; barberries (red), herbs (green) and the yoghurt on the side (white). As patriotic as it is symbolic. This herb frittata or omelette, is more greens than eggs. As long as your greens are leafy and fresh, they can go in. My ingredients of choice are; coriander (cilantro) for that flowery taste, green onions or chives for a blast of tangy onion, basil for that fragrant touch of flavour and dill for a hint of liquorice. Some recipes include spinach. Just be aware it can make the dish more watery which dilutes the flavours. Flat leaf parsley is also very common and gives an intense Mediterranean zest. The tiny red barberry fruit are similar in flavour to unsweetened dried cranberries. Sour and tart, they pack a zingy punch, but aren’t easy to get hold of. Try dried cranberries, or like me, go for pomegranate seeds. They’re equally flavoursome and offer a sparkling jewelled aesthetic to the dish. However, if none are available, that’s OK too. Your Kuku Sabzi would still do Ancient Persia proud.
Leftovers and storage
Although you can freeze a frittata, on re-heating, the texture will become rubbery. I don’t advise it! If you have a slice or two left over, cover tightly with cling film and they’ll keep in the fridge for 2-3 days. You can reheat for a hot snack, or use them cold to make an enviable Iranian sandwich to take to work.
Favourite Egg Recipes to Try
Chorizo Breakfast Hash with Eggs and Feta Easy French Omelette with Bacon, Potatoes and Zucchini Eggs Benedict with Easy Hollandaise Sauce Truffled Egg Soldiers Vegetable Frittata with Feta
