I absolutely adore kukuye sabzi (also known as kookoo sabzi), an Iranian recipe for a soft, herb-filled omelette. This recipe is from Greg & Lucy Malouf’s Malouf: New Middle Eastern Food and is straightforward to make.
Read our review of Malouf: New Middle Eastern Food.
(Kuku-ye Sabzi) Soft Herb Omelette
Also commonly spelled Kookoo Sabzi.
Ingredients
- 2 tablespoons barberries, stems removed
- 1 cup chopped flat-leaf parsley leaves
- 1 cup chopped coriander leaves
- ½ cup chopped dill sprigs
- ½ cup snipped chives
- 50 ml olive oil
- 6- free range eggs
- optional 2 tablespoons saffron liquid (a few strands of saffron soaked in a couple of tablespoons of boiling water)
- 1 tablespoon self-raising flour
- optional 1/3 cup fenugreek leaves or 1/2 teaspoon fenugreek seeds, lightly crushed
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Notes
Note: we omitted the barberries, saffron liquid and fenugreek.
Note: The first time we made this (with halved amounts), we used a small frying pan, which was better suited to a smaller volume. The second time, we used a much larger pan, which resulted in a flatter finished omelette with raised sides, reminiscent of a Yorkshire pudding. Both tasted great and had a good texture, but the one made in the smaller pan was more in line with what the dish should look like.
Instructions
- Preheat the oven to 180 C. Soak the barberries in cold water for 2 minutes, then drain and dry. Toss the herbs together and use paper towel or a clean tea towel to pat out as much moisture as you can.
- Pour the oil into a non-stick oven-proof frying pan and heat in the oven for 5-10 minutes.
- Whisk the eggs and saffron liquid, if using, until frothy. Whisk in the flour, fenugreek, salt and pepper, followed by the herbs and barberries.
- Pour the egg mixture into the hot oil. Cover the pan with a lid or foil and bake in the oven for 15 minutes, or until nearly set.
- Remove the cover and cook for a further 15 minutes to brown the surface.
- Cut into wedges and serve hot from the pan. Alternatively, drain on paper towel and cut into wedges when cold. Cold omelette is particularly good as a sandwich filling.
- This dish became a favourite of mine at (now closed) Aqua restaurant in North Finchley, so it’s great to have a simple, delicious recipe to make it at home.
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New Middle Eastern Food by Greg & Lucy Malouf is published by Hardie Grant. With thanks to the publisher for the review copy.
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