Kuku Sabzi is a traditional Iranian omelet rich in herbs and often served as a side dish or main course. For me, it embodies the freshness of Persian cuisine. Unlike a classic omelet, here the real stars are the fresh herbs, present in an almost excessive quantity! It's the signature dish of Nowruz celebrations, symbolizing rebirth and vitality through its deep, pure green color. I particularly love the contrast between its melt-in-your-mouth texture and the crunch of the walnuts. Here, there are no vegetables to mask the difference, just the intensity of the fresh herbs. Since I couldn't find zerechk (small, tangy, dried berries), I added currants. You can also substitute cranberries.
Ingredients
Preparation
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Herbs: Wash and, above all, dry your herbs thoroughly. Chop them very finely with a knife. They must be dry so they don't release water during cooking.
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The Method: In a bowl, beat the eggs with the turmeric, salt and pepper until frothy.
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Stir in the chopped herbs, crushed walnuts, and barberries or cranberries. The mixture should be very thick. If using fresh currants, don't add them to the mixture; they will get mushy and release water. Add them as a finishing touch on top of the galette.
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Cooking Instructions: Heat a drizzle of oil in a pan. Pour in the mixture, smooth the surface, and cover. Cook over very low heat for 12 minutes.
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Turning: Cut the Kuku into quarters in the pan to turn it more easily, or use a plate. Brown the other side for 5 minutes uncovered.
