COMMUNITY TABLE 🍽 The One with the Leftover Herbs: Persian Herb Frittata (Kuku Sabzi) скачать в хорошем качестве

COMMUNITY TABLE 🍽 The One with the Leftover Herbs: Persian Herb Frittata (Kuku Sabzi)

Herbs are a staple in my kitchen, but it kills me when the bits and bobs left over from a recipe start to go bad in the crisper drawer. So, here's a great recipe from Iran: Kuku Sabzi (KOO-koo SAAB-zee). This frittata-esque dish is made to celebrate the Persian New Year, and can be served hot or at room temperature. Unlike a traditional frittata, the herbs are the star of this dish -- the eggs serve a supporting role, merely binding the dish together. I serve it with a block of cool feta, drizzled with olive oil, and crunchy crudités like Persian cucumbers, radishes and sugar snap peas. 2 tablespoons ghee or extra virgin olive oil + 3 tablespoons extra 1 large leek, white and light green parts only, rinsed well and finely chopped (about 1 1/4 cups) 5 large duck or chicken eggs 1 1/2 cups each, finely chopped cilantro, parsley and dill (about 1 bunch each) 1/4 cup barberries (or unsweetened cranberries) 1 tablespoon all purpose flour 1 tablespoon dried fenugreek leaves 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon ground turmeric Few grinds freshly ground black pepper Extra herbs and barberries for garnish (you can sauté barberries in butter and a little sugar if you like) Set 10-inch nonstick skillet over medium-low heat; add ghee and leeks. Season with a pinch of salt. Stir, cover and cook for about 5 minutes until softened and translucent. until shimmering. Remove from heat to a plate; allow to cool. Wipe out skillet with paper towel. In a large bowl, whisk eggs. Stir in herbs, barberries, flour, fenugreek leaves, salt, baking powder, turmeric, pepper and cooled sautéed leeks. Warm two tablespoons ghee in skillet over medium heat until shimmering. Swirl to cover the pan, then pour in the herb-egg mixture, spreading evenly. Turn heat down to low, cover and cook 10 minutes until bottom is golden brown. Place large round plate over the skillet. Holding plate securely, flip pan upside down so the frittata falls onto the plate. Place skillet back on heat, then carefully slide frittata back into the skillet, golden brown side up. Drizzle one more tablespoon ghee around the edge of the frittata. Cook another 3 minutes until bottom is golden brown as well. Remove to platter. Decorate with extra herbs and barberries. Slice into pie-like slices, and serve with a block of feta cheese (drizzled with olive oil, salt and pepper), platters of crunchy veggies like radishes and cucumbers, and lavash (Persian flatbread).