Kuku Sabzi
Persian frittata with fresh herbs. The original uses barberries . No idea what they are so I replaced them with pomegranate seeds, which worked great.
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 4
white meat free
gluten free
red meat free
shellfish free
dairy free
vegetarian
pescatarian
- 5 eggs
- 1 tsp baking powder
- 1/3 cup walnuts
- 1 cup fresh parsley packed
- 1 cup fresh cilantro packed
- 1 cup dill packed
- 1 cup chives or tareh chopped
- 1-2 tbsp zereshk (barberries) washed and drained
- Carbohydrate 26.1693058758888 g
- Cholesterol 6.94166666500978 mg
- Fat 11.6926866824839 g
- Fiber 7.55720011156774 g
- Protein 13.6490491807288 g
- Saturated Fat 1.54557233400799 g
- Serving Size 1 1 Serving (256g)
- Sodium 213.462750004095 mg
- Sugar 18.6121057643211 g
- Trans Fat 1.62057175306523 g
- Calories 227 calories
Remove stems from all herbs. Rough chop the herbs. Toast the walnuts for a few minutes. Place eggs in a bowl. Add baking powder, salt and pepper. Mix well. Add herbs, walnuts, and zereshk to the eggs. Mix well until all nicely incorporated. Warm up a non-stick pan with some oil. Place the egg and herbs mixture in. Cover and cook for about 20 minutes on medium-low. Cut the kuku into four pieces and carefully flip each piece. Cover and cook for another 20 minutes or until kuku is cooked through.
