Kuku Sabzi
An Original Recipe by Lorraine Elliott, adapted from Naz Deravian from Bottom Of The Pot
Preparation time: 8 minutes using a Thermomix/food processor, 15 minutes otherwise
Cooking time: 40 minutes
Serves: 4 as part of a lunch spread
- 1 bunch/70g/2.5ozs parsley (flat or curly, weight of leaves only)
- 50g/1.7ozs coriander leaves and stems
- 20g/0.7ozs dill fronds and thin stems
- 100g/3.5ozs baby spinach leaves
- 75g/2.6ozs green onion, white and green, trimmed of roots and cut into 1 inch pieces
- 1 clove garlic, peeled
- 75g/2.7ozs dried cranberries or barberries
- 75g/2.7ozs walnuts, toasted
- 8 large eggs
- 1 teaspoon fenugreek seeds, ground
- 1 teaspoon fine salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 80ml/3flozs extra virgin olive oil
Traditional method
Step 1 - Preheat oven to 160C/320F fan forced. Chop the parsley, coriander, dill, spinach leaves and green onions until you get a fine mixture. Empty into a large bowl. Then chop the garlic, cranberries and toasted walnuts and add to the herbs and stir to mix. In a jug or small bowl, whisk the eggs with the fenugreek, salt, turmeric and cinnamon and add to the bowl and stir with the herbs so that the eggs are distributed.
Step 2 -Pour olive oil into a large dish. I used a 35x22x5cm/14x8.7x2inch rectangular dish but you can also use a round dish too. Pour the omelette mixture over the oil and smooth the top over. Bake for 30 minutes. Remove from oven and cut into squares and flip over and bake for 10-15 more minutes. Serve hot or at room temperature, it's delicious every way!
Food Processor/Thermomix method
Step 1 -Preheat oven to 160C/320F fan forced. Place the parsley, coriander, dill, spinach leaves and green onions in a food processor or Thermomix. Pulse until finely chopped. Using a Thermomix set to #5 for 15 seconds, tamping down with the TM spatula. Empty into a large bowl. Then add the garlic, cranberries and toasted walnuts and set to 10 seconds speed #5 and then add to herbs and stir. Then add the eggs with the fenugreek, salt, turmeric and cinnamon to the Thermomix bowl and set to 10 seconds speed #5. Add the spiced egg mixture to the herbs and stir so that the eggs are distributed.
Step 2 - Pour olive oil into a large dish. I used a 35x22x5cm/14x8.7x2inch rectangular dish but you can also use a round dish too. Pour the omelette mixture over the oil and smooth over. Bake for 30 minutes. Remove from oven and cut into squares and flip over and bake for 10-15 more minutes. Serve hot or at room temperature, it's delicious every way!
This will keep in the fridge for up to 3 days (if it lasts that long!).
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