Kuku Sabzi is a light, flavor-packed Persian baked omelet. This is an all-star, easy recipe with loads of fresh herbs! Perfect for your next brunch!
5 tbsp Private Reserve Greek extra virgin olive oil
2 cups flat-leaf parsley, leaves
2 cups cilantro, leaves and tender stems
1 cup roughly chopped fresh dill
6 scallions, trimmed and coarsely chopped
1 1/2 tsp baking powder
1 tsp kosher salt
3/4 tsp ground green cardamom
3/4 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp ground black pepper
6 large eggs
1/2 cup walnuts, toasted and chopped (optional)
1/3 cup dried cranberries, coarsely chopped (optional)
Position an oven rack in the upper-middle position and heat oven to 375 degrees F.
Trace the bottom of an 8-inch square pan or 9-inch round cake pan on kitchen parchment, then cut inside the lines to create a piece to fit in the bottom of the pan.
Coat the bottom and sides of the pan with 2 tbsp extra virgin olive oil, turning the parchment to coat on both sides (the oil should pool at the bottom and generously coat the sides).
In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tbsp extra virgin olive oil. Process until finely ground (now, I like my herbs less fine, so I stopped the processor at my desired texture). Set aside for now.
In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended, then add the remaining eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top.
Bake in 375 degrees F heated-oven until the center of the egg is firm, about 20 to 25 minutes. (The egg mixture will rise, but will go down once you set it aside to cool.)
Let the kuku cool in the pan undisturbed for 10 minutes. When ready, run a thin knife around the edges to loosen the kuku. Invert onto a plate and remove the parchment from bottom, then re-invert on another serving plate or a cutting board so the top of the kuku is facing you. Slice into wedges and serve warm or at room temperature.
Serve with a dollop of yogurt. See more suggestions in the post under “what to serve with kuku sabzi.”
Recipe from Milk Street: The New Home Cooking with permission from Milk Street.
Recommended for this Recipe our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). SAVE! Try our Greek Olive Oil Bundle!
And from our All-natural and Organic Spice Collections: ground green cardamom and cumin. SAVE! Try our Ultimate Mediterranean Spice Bundle or create your own 6-pack or 3-pack from our spice collection!