Herb-Infused Persian Vegetable Frittata
Delve into the rich culinary tradition of Persian cuisine with this delightful Herb-Infused Persian Vegetable Frittata, also known as Kookoo Sabzi. This vibrant dish is packed with fresh herbs, nuts, and a hint of tangy sweetness from red currants, all bound together with fluffy eggs. Perfect for brunch or as a light dinner, this frittata is best enjoyed warm, cut into squares, and served alongside a fresh salad or bread. Impress your family and friends with this aromatic and colorful dish that carries the essence of Middle Eastern flavors.
N/A
Servings
200
Calories
12
Ingredients
Ingredients
Eggs
8 (Crack into a bowl and whisk until well combined.)
White flour
1 teaspoon (No preparation needed; add directly to the egg mixture.)
Red currants
1 tablespoon (Soak in cold water for 15 minutes, then drain.)
Walnuts
1/3 cup (Finely chop before adding.)
Salt
1 teaspoon (No preparation needed; add directly to the mixture.)
Black pepper
1/4 teaspoon (No preparation needed; add directly to the mixture.)
Cooking oil or butter
1/4 cup (Use half for the mixture, half for greasing the dish.)
Chives or scallion
1/2 cup (Finely chop before adding.)
Fresh parsley
2 cups (Finely chop before adding.)
Fresh coriander or dried coriander
1/2 cup or 2 tablespoons (Finely chop if using fresh.)
Fresh dill weed or dried dill weed
1/4 cup (Finely chop if using fresh.)
Dried fenugreek seeds
1/2 tablespoon (No preparation needed; add directly to the mixture.)
Instructions
1
Start by soaking the red currants in cold water for 15 minutes to plump them up. After soaking, drain and set aside.
2
In a large mixing bowl, crack in the eggs and add half of the cooking oil. Whisk the mixture until the eggs are well beaten.
3
Incorporate the white flour, finely chopped walnuts, salt, black pepper, and the soaked red currants into the egg mixture, and stir until well combined.
4
Carefully fold in the chopped chives or scallions, parsley, coriander, dill weed, and dried fenugreek seeds. Be gentle to retain the integrity of the fresh herbs.
5
Preheat your oven to 250°F (120°C). In an oven-safe dish, pour in the remaining cooking oil, ensuring it coats the bottom.
6
Pour the herb and egg mixture evenly into the prepared dish. Optionally, cover the dish with aluminum foil to prevent excessive drying of the top.
7
Bake in the preheated oven for about 40-45 minutes, or until the frittata is set and lightly golden. Remove the foil halfway through to allow the top to crisp up.
8
Once done, remove from the oven and let it cool for a few minutes before cutting into square pieces for serving.
Nutrition Information
13g
Fat
7.5g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Herb-Infused Persian Vegetable Frittata?
This dish, also known as Kookoo Sabzi, is a traditional Persian recipe featuring a vibrant mix of fresh herbs, eggs, walnuts, and red currants.
How many eggs are required for this recipe?
The recipe calls for 8 eggs, which should be cracked into a bowl and whisked until well combined.
What is the recommended oven temperature?
The oven should be preheated to 250°F (120°C) for baking this frittata.
How long does the frittata need to bake?
The baking time is approximately 40-45 minutes, or until the frittata is set and lightly golden.
How do I prepare the red currants?
Soak the red currants in cold water for 15 minutes to plump them up, then drain them before adding to the mixture.
What kind of herbs are used in Kookoo Sabzi?
This recipe uses fresh parsley, chives or scallions, coriander, and dill weed.
Can I use dried herbs instead of fresh?
Yes, the recipe allows for dried coriander (2 tablespoons) and dried dill weed (1/4 cup) if fresh versions are not available.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish as it is primarily made of eggs, herbs, and nuts.
How many calories are in a serving?
There are 200 calories per serving of this Persian frittata.
What is the protein content of this dish?
Each serving provides 9 grams of protein.
How much fat is in the frittata?
This recipe contains 13 grams of fat per serving.
What type of nuts are used?
The recipe requires 1/3 cup of finely chopped walnuts.
How much flour is needed?
Only 1 teaspoon of white flour is used as a binding agent in the egg mixture.
Why should I use aluminum foil while baking?
Covering the dish with foil prevents the top of the frittata from drying out excessively during the long bake time.
When should I remove the aluminum foil?
Remove the foil halfway through the baking process to allow the top of the frittata to crisp up.
How much parsley is required?
You will need 2 cups of finely chopped fresh parsley for this recipe.
What are the carbohydrate counts for this dish?
There are 7.5 grams of carbohydrates per serving.
What is the purpose of dried fenugreek seeds?
Fenugreek seeds are added (1/2 tablespoon) to provide a unique, aromatic flavor profile essential to Persian cuisine.
How should the frittata be served?
It is best enjoyed warm, cut into square pieces, and served alongside a fresh salad or bread.
Can I use butter instead of oil?
Yes, you can use 1/4 cup of either cooking oil or butter for the mixture and greasing the dish.
How much salt and pepper should I add?
The recipe calls for 1 teaspoon of salt and 1/4 teaspoon of black pepper.
How much chive or scallion is needed?
You should use 1/2 cup of finely chopped chives or scallions.
What is the preparation for the herbs?
The chives, parsley, coriander, and dill should all be finely chopped before being folded into the mixture.
Is this dish traditionally served for a specific meal?
While versatile, it is perfect for brunch or as a light dinner.
How do I ensure the oil is used correctly?
Use half of the 1/4 cup oil in the egg mixture and the other half to coat the bottom of the oven-safe dish.
What is the total number of ingredients?
There are 12 ingredients in total used to make this herb-infused frittata.
Should the frittata cool before cutting?
Yes, let it cool for a few minutes after removing it from the oven to make it easier to cut into squares.
How much coriander is used?
You can use either 1/2 cup of fresh coriander or 2 tablespoons of dried coriander.
How much dill weed is used?
The recipe calls for 1/4 cup of either fresh or dried dill weed.
Does the recipe contain sugar?
No, the nutritional profile indicates that there is no sugar in this recipe.