Kuku sabzi - Persian herb omelette, with feta
Soft, fluffy and juicy inside with a thin crust all around
Published originally on my blog on 7 August 2017
I’ve always appreciated the magical qualities of eggs; their ability to turn into fluffy meringue, to create a thick and rich crème anglaise and of course add volume to cakes of any kind.
Eggs are one of the few foods I would gladly eat every single day. They are so versatile: poached, on top of avocado toast; scrambled into silky ribbons and gently placed over toasted sourdough or mixed with freshly grated tomatoes thus creating the incredibly delicious Greek Strapatsada/Kagianas; or mixed with fried potatoes to create the exquisite yet frighteningly simple Greek eggs with potatoes; fried in extra virgin olive oil, sunny side up, yolks oozing golden liquid, whites all lacy and crispy; soft boiled and burst open onto a bowlful of chicken fried rice. The possibilities are endless, and exciting, much like this omelette. A Persian herb omelette with feta. An omelette unlike any other, because let’s face it, the Iranians know how to eat.
It is called Kuku sabzi and I have found many interpretations of this dish around. This one is my favorite.
It’s a dish that’s traditionally served on the Persian New Year and it involves copious amounts of herbs being held together by eggs, because that’s what this is, herbs with eggs rather than eggs with herbs.
There’s walnuts, turmeric and dried fenugreek in there, and also barberries, a very traditional Iranian dried fruit that’s acidic, quite tart and a tiny bit sweet. There’s also feta which is not traditional but I am Greek and a feta-fiend so of course I had to add it, and it bulked up the omelette as well, making it even more filling and satisfying. I served it with Greek yoghurt sprinkled with some more fresh herbs and it was the best meal ever.
The herbs I used in this dish are parsley, dill, mint and chives. Coriander is usually added as well but I am categorically opposed to adding this herb in my food, so I omitted it. It’s a very easy dish to make and the only thing that’s tricky is flipping the omelette. Υou’ll surely need a nonstick pan that you trust, otherwise I would suggest you finish the omelette in the oven for a couple of minutes so you don’t run the risk of it breaking up.
It’s a delicious and savory omelette. The aromatic herbs are very fresh and vibrant, the walnuts give their crunchy texture and earthy flavor, and there’s a gentle spiciness from the turmeric and the fenugreek which is absolutely essential in this dish as it makes it incredibly fragrant. The fruity burst of tangy flavor, acidity and sourness of the barberries blends well with the rest of the ingredients, and the soft feta adds creaminess and saltiness.
As it cooks, the omelette creates a nice thin crust around and at the bottom, yet it remains slightly soft, juicy and creamy in the middle. It is like an herby, fluffy cloud that would be a crime to overcook. It is such a treat and a special dish to serve for brunch, lunch or light supper with some good bread. Hope you enjoy it!
Persian herb omelette, with feta - Kuku sabzi
If you can’t find barberries, you can substitute with dried sour cherries or cranberries; however, they’re not the same.