Omelettes are often a forgotten meal – which is such a shame as they are so easy to make (my 13 year old is becoming an expert) and are really nutritious. A beautiful omelette packed with veg and other yummy morsels makes a perfect breakfast, brunch, quick lunch or even a simple supper – it’s the ultimate chow chameleon!
A Kuku is a Persian frittata – I say frittata because its has more filling than egg and is typically baked in the oven like a crustless quiche so it’s not EXACTLY an omelette but it relies on eggs and other veggie additions. In any decent Iranian or Persian cookbook you will find at least a chapter devoted to Kuku and the various typical fillings such as aubergine, cauliflower, fava beans…. the possibilities are endless! The other reason I love this kuku are because what it symbolises. Its generally served around Iranian New year – or “Nowruz” as its called in Farsi and symbolises new life, fertility and growth – all things to celebrate!
Watch my you tube video on how to make this dish here:
This “Sabzi” (herbs – or greens in farsi) Kuku is one of my favourites for many reasons – I love its fresh flavour, its unusual vibrant green colour – and the fact it’s even better the next day stuffed in some Arabic flat bread with feta cheese :-). The addition of the barberries or “Zereshk” is not typical – but I think its adds an extra YUM factor in the flavour and the little citrus bursts in your mouth works so well with the fresh herbs. It takes a few tries to preserve the vibrant green colour in the kuku so don’t be disheartened if yours turns out a little more brown the first time – it will still taste fabulous!
Ingredients – Serves 8 as a starter – 4 for a brunch
50 ml light olive oil,
5 small baby leeks – or 2 large leeks trimmed and finely chopped
Bunch of spring onions chopped
5 large free-range eggs
1 tbsp flour (can leave this out if gluten free necc)
1½ tsp baking powder
1 tbsp finely chopped garlic
2 Cups each of fresh chopped Coriander, Flat leaf Parsley, Dill & Mint leaves
½ tsp salt & Black pepper
1 tsp turmeric & 1 tsp Advieh* (mix of cumin, cinnamon & cardamom – so 1/3 tsp of each)
10g dried barberries, rinsed and drained
*Advieh is a typical persian spice mix)
- Heat the oven to 180C
- Heat half the oil in the pan and sauté the leeks and onion until cooked and translucent adding garlic at the end for 1 minute. Leave to cool.
- Wash & dry the herbs and finely chop (you can use the large bowl of a food processor if you feeling lazy, which is what I do – but be cautious it doesn’t turn into green mulch) – put to one side.
- Whisk up the eggs with an electric whisk (or by hand) for 3 minutes until light and fluffy
- Fold all the ingredients together including the spices and baking powder and season with salt and pepper. Make sure you sift the flour and baking powder in to avoid lumps.
- Heat the rest of the oil in a heavy based frying pan that can go into the oven, add your mixture and make sure its spread evenly and leave on a medium heat covered for 4 minutes. You don’t want it to get too brown underneath.
- You don’t want the fresh herb colour to burn so when it is still a little wobbly place in the oven for 10-15 mins until set.
- Take out the oven and leave to sit for another 5-10 mins as its easier to handle and more tasty when room temp.
- Turn out onto a plate and serve with lavash bread, fresh yogurt, more herbs and radish!