Kuku Sabzi (Fried Herb Omelette)

Persian New Year is just around the corner and I thought I would post a few traditional and not-so-traditional New Year’s dishes. Persian New Year (Nowruz) is an exciting time of year for us – a time of good fortune and new beginnings.  Growing up, my Canadian friends were always jealous of this holiday – who wouldn’t be? It was mandatory that I buy new clothes and I was showered with money (crisp new bills at that) by older relatives and family friends.

Food is also a very significant aspect of Nowruz. On New Years Eve, the traditional dinner is Sabzi Polo va Mahi (Herbed Rice and Fish) and Kuku Sabzi (Fried Herb Omelette). I always look forward to this meal, especially the Kuku. Food for Nowruz is very symbolic and it represents what we wish for in the coming year. The Kuku represents fertility (the eggs) and rebirth (the herbs). There are different ways of making Kuku Sabzi – some people bake it in the oven, some add zereshk (dried barbarries), but I love my mother’s version, made with walnuts. It was passed down to her from her mother and now I am passing it on to you.

Kuku Sabzi
(Serves 6)

5 large eggs
1 cup flat leaf parsley, chopped
1 cup cilantro, chopped
1 cup dill chopped
1 cup chives (or you have use the greens of green onion), chopped
3 leaves of romaine lettuce
1 tbsp chopped walnuts
1/2 tsp chopped garlic
1 tbsp flour
1 tsp salt
1/2 tsp pepper
canola oil

Put all the ingredients, except the walnuts, in a blender (or you can use a food processor) and blend until smooth.

Add the walnuts and stir with a spoon.

Pour enough canola oil into a large non-stick frying pan so it’s about 1/4 inch high with oil (about 1/2 cup of oil). Heat oil over medium-high heat. When it is hot pour the kuku mixture in pan. In order to check to see if the oil is hot, add a tiny bit of the mixture in and if it sizzles it’s hot enough.

Turn down the heat to medium and cover for about 15-20 minutes. It is ready to flip when the edges have browned.

Flip the kuku. You can flip it whole or you can cut it into wedges and individually flip them. Fry the second side for about 6 minutes.

Drain oil on paper towel and Serve!

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3 thoughts on “Kuku Sabzi (Fried Herb Omelette)

  1. one of my fav’s too and very interesting with the lettuce in it – will definitely have to try the variation! yummy!

  2. Pingback: Kuku-e Kadoo (Persian Zucchini “Omelette”) | thepomegranatediaries

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