Kuku Sabzi — Fresh Herb Bake with courgette
Kuku Sabzi — Fresh Herb Bake with courgette. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made Simple,…
- 6 piece eggs
- 25 ml olive oil
- 3 g salt
- 1 g black pepper
- 1 g ground turmeric
- 100 ml water
- 70 g fresh parsley
- 70 g fresh coriander
- 60 g fresh dill
- 50 g spring onion
- 120 g courgette
- Cut the courgette into 1 cm pieces. Wash and finely chop the herbs and spring onion; finely chop the variation vegetables. Heat oven to 180 °C.
- Cook main and variation vegetables in 10 ml oil and the measured water in a covered ovenproof pan for 8–12 minutes until tender. Remove lid and evaporate liquid; let cool for 5 additional minutes.
- Beat eggs with salt, pepper and turmeric. Mix with vegetables. Grease the pan with remaining oil and pour in the mixture.
- Bake for 20–25 minutes until the centre is set and reaches 71 °C. Cut into four portions. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: Sonabona — Wikimedia Commons, CC0. Source: https://commons.wikimedia.org/wiki/File:Kuku_Sabzi_(Iranian_food).jpg Licence: http://creativecommons.org/publicdomain/zero/1.0/deed.en Resized and converted to JPEG; no crop. Herb kuku illustration; the additional vegetables may not be pictured.