Kuku Sabzi
Persian herb frittata
Servings: 12 (mini kuku)
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
- 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.