I’ve always enjoyed the flavors of Persian food, which aren’t too far from the Mediterranean and Middle Eastern flavors I grew up with. So, when I came across an easy recipe for Kuku Sabzi in the new Milk Street cookbook, I knew I had to make it!
What is Kuku Sabzi?
Kuku Sabzi is a traditional Persian omelet typically served at Nowruz (Persian New Year) –the herbs symbolizing rebirth, and the eggs symbolizing fertility.
If its deep green color is any indication, kuku sabzi has loads of greens! In fact, the ratio of greens to eggs is heavily skewed towards the greens. In this recipe, it’s heaps of parsley, cilantro, dill and scallions; there are just enough eggs to bind them together!
Why this Kuku Sabzi Recipe works?
This kuku sabzi recipe is one heck of a solution to those fresh herbs wilting in your fridge. And you can certainly throw in other greens like baby spinach. While kuku sabzi is traditionally prepared stovetop, I love the ease of baking. Helped by a little baking powder, you get an even lighter, fluffed-up omelet. Cranberries (in place of Persian barberries) and toasted walnuts add a little texture and welcomed flavor.
I appreciate this one note from the Milk Street cookbook: Don’t use less than 2 tbsp of extra virgin olive oil to grease the pan. The oil should pool at the bottom and generously coat the sides. This crisps up the edges and boosts the omelet’s flavor. I couldn’t agree more! You guessed it, I chose to use our Private Reserve Greek extra virgin olive oil. An exquisite buttery oil with fruity aroma and a low acidity of less than 0.4%. You’ll notice hints of fresh green herbs, a mild bitterness and a peppery finish, which makes Private Reserve the perfect oil to compliment the flavors in this herby omelet.
What to serve with this Kuku Sabzi (Baked Omelet)?
Both Milk Street and Samin Nosrat, who is a renowned chef and cookbook author of Persian origins, suggest serving Kuku Sabzi with a side of yogurt. But if you’re in my shoes, and you’ve just made a fresh batch of homemade labneh (yogurt cheese), you should totally serve it along! Like yogurt, Labneh offers the balance of acidity next to this baked omelet. To complete the little feast, add fresh vegetables, olives and pickles.
5 from 12 reviews SHOP THE MEDITERRANEAN DISH
A word about Milk Street: The New Home Cooking
It’s hard for a foodie not to be a fan of Christopher Kimball’s! I’ve followed his work for a while, more recently, his Milk Street Radio (podcast). Milk Street: The New Home Cooking is a cookbook every cook should have. As only Christopher Kimball and his capable team can do, they’ve put together a great resource for home cooks. What I appreciate most about it is its global approach to food–searching the world for bold, simple recipes, and then adapting them for home cooks. You’ll find 125 recipes –from the Middle East to Spain, Korea, Sweden and many more–all presented clearly and beautifully. If you’re looking to change things up in the kitchen, you’ll want a copy of this book! Enter the giveaway below for a chance to win a copy of the book, courtesy of Little Brown.
Giveaway
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More Recipes to Try:
Middle Eastern Shakshuka Eggs Homemade Labneh (Lebanese Yogurt Cheese) Keftedes: Greek Meatballs Recipe Sheet Pan Paprika Chicken Italian Apple Olive Oil Cake