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
- 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 the oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
- Take a 12-hole muffin tin, grease (using 1 tbsp of olive oil) and line the holes with baking paper. Brush a little olive oil into each recess after lining and leave to one side until you are ready to use.
- Put the herbs, spring onion ends, spinach, eggs, turmeric, garlic, lime zest, olive oil, self-raising flour, salt and pepper into a food processor and blitz until the herbs are finely chopped.
- Add the barberries (if using) to the mixture and stir.
- Take the muffin tin and spoon the mixture evenly between the 12 holes.
- Place in the 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 alongside a salad, dips and bread as part of a mezze-style meal.