Kookoo Sabzi (Herb-Walnut Frittata)
April 10, 2011
This dish is one of the oldest omelet-like dishes known - it was very possibly the model of such diverse dishes such as Frittata from Italy and the Spanish Tortilla. Stuffed with herbs, with the richness of butter and walnut, it is a fantastic brunch dish for spring. It can be served cold as well.
Ingredients
- 1/2 cup cilantro, chopped
- 1/2 cup dill, chopped
- 1/2 cup green onions, chopped
- 1/2 cup parsley, chopped
- 2 tbsp butter
- 1/2 cup walnuts, chopped
- 2 tbsp raisins
- 8 eggs
- Salt, to taste
- Pepper, to taste
- 1/2 tsp turmeric powder
Preparation
- In a large oven-proof pan, heat all but 1/4 tbsp of the butter till the foam subsides. Add the chopped herbs and saute till fragrant - about a minute or so. Remove the herbs and cool. Wipe the pan clean, and grease with the remaining 1/4 tbsp of the butter.
- Pre-heat the oven to 350F. In a large bowl, beat the eggs with the salt, pepper and turmeric till smooth. Add the herbs, the walnuts and the raisins, and mix into the egg.
- Pour the egg mixture into the greased pan, and stir a couple of times to evenly spread the herbs and walnuts. Set to bake for about 25 minutes, till puffy on top and a toothpick stuck into it comes out clean.
- Unmold with a knife or spatula. Slide onto a plate, cut into wedges, and serve with bread.