Shared by Ronit Drucker, Rozita Gol, Evelyn Siouni and Coby Gohari
Shared by Ronit Drucker, Rozita Gol, Evelyn Siouni and Coby Gohari
Kuku Sabzi (Persian Omelet with Fresh Herbs)
Yield: 10-12 servings
Kuku Sabzi (Persian Omelet with Fresh Herbs)
Yield: 10-12 servingsFamily Journey
Bukhara, UzbekistanMashhad, IranTehran
Holon, IsraelQueens and Great Neck, NY
Tamar Moradoff’s kuku sabzi is loaded with fresh herbs, leeks, and spinach. It’s wonderful served warm for Shavuot alongside her recipes for stuffed grape leaves, rice with dill and lima beans, creamy noodles called ash, and the rice pudding shir berenj. You can also enjoy it at room temperature the following day.
Read more about Tamar and her family in "The ‘Boss Lady’ Mashadi Chef and Grandmother" and try her recipes for grape leaf dolmeh with sweet and sour filling, ash reshteh (Persian creamy noodles with walnuts), and Persian green rice with potato tahdig.
Ingredients
- 2 large leeks, green part only
- 1 bunch parsley
- 1 bunch dill
- 1 bunch spinach
- 1 bunch cilantro
- 4-5 eggs, beaten
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1/2 cup neutral oil
Preparation
Step 1
Wash and finely chop all the herbs, spinach and leeks.
Step 2
Place the herbs into a large mixing bowl. Add the eggs, salt and pepper to the bowl and combine well.
Step 3
Heat ⅓ cup of oil into a large frying pan over medium-high heat.
Step 4
Pour the herb and egg mixture into the pan and fry for 2 minutes, then cover and reduce the heat to low.
Step 5
Cook until the bottom has deeply browned and the sabzi holds together like an omelet, about 10 minutes.
Step 6
Carefully flip the kuku sabzi by inverting it onto a large dish. Slide the omelet from the dish back into the pan and cook uncovered for another 5-7 minutes over medium heat until the bottom side has deeply browned.
Step 7
Serve immediately.
