Kuku Sabzi
By Joe Bender
Kuku Sabzi is a vegetarian Persian dish often prepared for Nowruz. Nowruz marks the beginning of spring and is celebrated as the beginning of the new year by Iranians and more than 300 million people all around the world from the Balkans to across the Middle East and Central Asia. The Nowruz celebration typically features fresh herbs to welcome spring, and this is one of my favorites, an herb-filled frittata enriched with walnuts. While it’s not strictly traditional, I like to add sautéed shallots and kale and to finish it under the broiler rather than flipping the omelette. It’s just easier and I like the caramelized bits around the edges. Serve with a Shirazi Salad of cucumbers, tomatoes and parsley with a lemon vinaigrette. Cooking time is about an hour and almost all the ingredients are available at the Co-op!
Serves 4-6 as a main dish or a substantial side dish. The total cost? About $12 or $2 per serving.
Ingredients
1 cup sliced shallots (2 medium) or leeks (about 1 medium, white and light green parts only)
¾ cup walnuts
2 cups sliced white scallions, scallions, or chives, sliced (1-2 bunches)
2 cups chopped flat leaf parsley (1 bunch)
1 cup dill, chopped
Pinch of red chiles (I use 3-4 chile pequin, smashed with the flat side of a knife)
3-4 cups kale, sliced (1 bunch)
1 t fresh turmeric, minced
½ t ground cardamom
½ t ground cinnamon
½ t ground cumin
6 eggs
2 T yogurt
½ t sea salt, or to taste
Freshly ground black pepper
1 + 1 Tbsp butter
1 T olive oil
½ cup dry white wine or vermouth
Pomegranate seeds for garnish (optional)
Instructions
Rinse and dry the scallions or chives, parsley, and dill. Roughly chop the herbs and add them to a large bowl.
Toast the walnuts in a dry skillet, stirring frequently, until aromatic. Let cool before chopping them finely.
Heat one tablespoon of butter in a medium-sized oven-safe skillet (~10”, cast iron works best) over medium-high heat and add the pinch of crushed chiles. Adding the chiles to the oil at the beginning spreads and mellows the flavor. When the butter foam subsides, add the sliced shallots or leeks and sauté, stirring occasionally, until they soften and begin to color. Add the kale to the skillet and stir until well combined. Sauté the kale two to three minutes until wilted. Still over medium-high heat, add the white wine or vermouth and deglaze the pan, scraping up any bits that have stuck to the pan, until the wine is reduced and the skillet is dry. Remove the kale and shallots to a bowl and let cool. Clean the skillet and return it to the stovetop.
In a bowl mix the eggs and yogurt and beat until combined. To the large bowl of herbs, add the walnuts, kale mixture, and spices and stir until combined. Season with salt and pepper to taste, then add the egg mixture and stir until thoroughly combined.
Heat one tablespoon butter and one tablespoon olive oil in the skillet over medium-high heat. When the foam begins to subside, but before the butter browns, add the herb and egg mixture. Smooth the top with a spatula. Cover the skillet and reduce heat to medium. After about 5 minutes, when the edges start to brown and the middle begins to set, place the skillet under the broiler for two to three minutes to brown the top. Remove from the oven and invert or slide the kuku onto a serving platter. Garnish with additional herbs, pomegranate seeds, or a sprinkle of chopped walnuts.