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+ servings

Kuku Sabzi

Persian herb frittata
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetiser, Main Course
Cuisine: Iranian, Persian
Keyword: barberries, coriander, dill, egg recipes, parsley, vegetarian, walnuts
Servings: 12 (mini kuku)
Author: Mersedeh Prewer

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.