Kuku Sabzi is traditionally served at Persian New Year feasts, jammed with herbs which symbolize rebirth. One version adds dried cranberries and cinnamon, and there are many versions, but they all have at least 6 cups of greens! Debra, from Debra’s Natural Gourmet, added romaine lettuce and fenugreek to hers and recommends using 8-9 cups of greens. So far, I like using spinach, dill, parsley, cilantro, chives, and scallions to total 6-8 cups. I process them in 2 batches in my food processor with some olive oil until they’re finely ground. Sometimes I’ve added a little baking powder, but it’s not really necessary. I love it with cardamom, cumin, and lemon black pepper. My first version used cashews because I was out of walnuts and it was delicious, but walnuts are traditionally used. Try them both, experiment with herbs, and see which one becomes your favorite!
I use a 9 inch deep pie dish but you can use a 9×9 square or 9″ round pan.
- 5 T olive oil
- 2 cups lightly packed parsley leaves
- 2 cups lightly packed cilantro leaves with tender stems
- 1 large bunch dill, about 1-1 ½ cups, coarsely chopped
- 1 bunch scallions, coarsely chopped with greens
- 3-4 cups packed spinach, or 1 5 oz. package
- 1 tsp salt
- ½ tsp lemon black pepper (from Trader Joe’s)
- 1 tsp cumin
- 1 tsp turmeric (optional)
- ¾ tsp cardamom
- ½ cups toasted walnuts (or cashews)
- 8 large eggs
Heat the oven to 375 degrees. Coat the bottom of the pan with 2 T olive oil and swirl to coat the sides; it should pool in the bottom.
In a food processor, combine the parsley, cilantro, and dill with 3 T olive oil. Process until finely ground. Do this a little at a time, and scrape down. Remove and put mixture in a large bowl.
Add spinach, scallions, and toasted walnuts to the food processor bowl, and process until finely ground. Transfer to the herb bowl. In another large bowl, beat 2 of the eggs and whisk in the salt and pepper, cumin, turmeric, and cardamom. Add 6 more eggs and beat well. Fold in the herb nut mixture and mix well. Pour into prepared pan and bake for 40-50 minutes, depending on how many cups of herbs you used, until the center is firm. It will puff up like a soufflé!
Let it cool in the pan for 10 minutes. Run a knife around the edges, and cut into wedges. Serve warm or room temperature, even cold…I like it plain, but you could add a dollop of yogurt. It’s also good with tahini sauce.
Notes: You can use 6 or 7 eggs- just lower the baking time to 35-40 minutes, until the center is firm.
If you want to add 1 tsp of baking powder, add it with the spices and watch the bake time.
This omelet freezes well, and keeps in the refrigerator for 3 days, wrapped or covered.