This Kukuye Sabzi is a delightful Persian-inspired egg dish bursting with fresh flavors. Packed with spinach, green onions, parsley, coriander, dill, tarragon, and garlic chives, it offers a fragrant and aromatic experience in every bite. The eggs bind the herbs together, creating a tender texture that complements the zesty greens. Ideal for weekend brunches or quick weeknight meals, this recipe is simple yet sophisticated. Serve it warm with yogurt and flatbread, or enjoy it cold as part of a picnic spread. A versatile and healthy option that brings the taste of home to your table.
Kukuye Sabzi (Herb Omelet
Description
This Kukuye Sabzi is a delightful Persian-inspired egg dish bursting with fresh flavors. Packed with spinach, green onions, parsley, coriander, dill, tarragon, and garlic chives, it offers a fragrant and aromatic experience in every bite. The eggs bind the herbs together, creating a tender texture that complements the zesty greens. Ideal for weekend brunches or quick weeknight meals, this recipe is simple yet sophisticated. Serve it warm with yogurt and flatbread, or enjoy it cold as part of a picnic spread. A versatile and healthy option that brings the taste of home to your table.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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Wash and dry all vegetables and herbs thoroughly before chopping and measuring.
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Finely chop 1/2 cup parsley, 1/4 cup coriander, 1 tablespoon dill, 1 tablespoon tarragon, and 2 tablespoons tareh (garlic chives).
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In a large bowl, combine the chopped spinach, green onions, parsley, coriander, dill, tarragon, and tareh.
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Mix 1 tablespoon flour with 1 teaspoon salt and freshly ground black pepper to taste.
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Sprinkle the flour mixture over the greens and toss well to combine.
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In a separate bowl, beat 8 eggs until frothy.
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Pour the beaten eggs over the seasoned greens and stir well to combine.
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Heat 1/4 cup ghee or butter in a 9-inch round casserole dish or deep cake pan in the preheated oven.
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Remove the pan from the oven and swirl to coat the sides with the melted fat.
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Pour the egg and herb mixture into the prepared pan.
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Bake in the moderate oven, one shelf above center, for 45-50 minutes until set and the top is lightly browned.
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If the top is not sufficiently browned when set, place the dish briefly under a hot grill to finish.
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Serve hot, cut into wedges, with yogurt and flat bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 63.6kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 98.4mg5%
- Total Carbohydrate 12.7g5%
- Dietary Fiber 4.2g17%
- Sugars 4.3g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chopping can be done very speedily and efficiently in a food processor if desired.
Accurate measuring of greens is not essential to success of this dish; adjust quantities to preference.
Also good served cold, making it a great option for picnics or meal prep.
Vegetables and herbs must be well washed and dried before chopping and measuring to ensure proper texture and flavor.
