These kuku sabzi are festive and vibrant baked eggs filled to the brim with fresh herbs.
Barberries add a pop of brightness.
Itll delight your tastebuds!
Simply Recipes / Alison Bickel
For this recipe, I use two smart shortcuts to make kuku sabzi.
The whole dish comes together in 40 minutes.
The herbs in the dish symbolize rebirth and health, and the eggs symbolize fertility.
Simply Recipes / Alison Bickel
The symbolism is fitting because Nowruz translates to new day in Farsi.
It marks the beginning of spring in the Northern Hemisphere.
The date can vary, but it generally falls on the 20th or 21st of March.
Simply Recipes / Alison Bickel
In Iran, Nowruz marks the first day of Farvardin, the first month of the Iranian solar calendar.
My sister and I sat with her to pluck the leaves off one by one.
My mum would then wash and chop the herbs by hand.
Simply Recipes / Alison Bickel
The kitchen filled with their aroma.
Her kuku sabzi would be carefully fried in a large frying pan over the stove.
The mini baked kuku is healthier as it requires less oil to cook.
Simply Recipes / Alison Bickel
Kuku calls for a lot more vegetables.
Wash and dry them well.
Tender stems are fine to use.
Simply Recipes / Alison Bickel
They will all get blitzed in the food processor.
I also add baby spinach, which makes the dish even more vibrant green.
Lime zest: Although not traditional, I love lime zest in kuku sabziits zingy and adds freshness.
Simply Recipes / Alison Bickel
What are Barberries?
Barberries, known as zereshk in Farsi, are little tart red berries.
it’s possible for you to buy them from Middle Eastern markets oronline.
Simply Recipes / Alison Bickel
They are sold dried, which is what youll need for this recipe.
you could even roll kuku sabzi in flatbread or tortilla wrap with your favorite condiments.
Can I Make Kuku Sabzi Ahead?
Simply Recipes / Alison Bickel
you could absolutely make kuku sabzi up to 3 days before you plan to serve it.
Fully cool it down before refrigerating in an airtight container.
You could also microwave it for 30 seconds until warmed through.
Simply Recipes / Alison Bickel
Lightly brush each cupcake liner with olive oil.
I used about 1 tablespoon olive oil for both the muffin tin and the cupcake liners.
Trim off the woody, tough ends from the parsley, cilantro, and dill.
Wash the herbs, scallion greens, and spinach.
Use a salad spinner or set them on a clean kitchen towel to dry well.
Pulse a few times until the herbs and garlic are coarsely chopped.
Scrape the sides of the bowl with a spoon as needed.
The mixture should be chunky with visible pieces of herbs, not smooth like a smoothie.
Stir in the barberries and walnuts until evenly distributed.
it’s possible for you to do this right in the food processor.
Spoon the kuku sabzi mixture evenly into the 12 muffin cups.
Bake them for 20 minutes.
Allow the kuku to cool in the muffin tins for about 10 minutes.
Then, carefully peel away the liners.
Leftovers can be refrigerated tightly covered for up to 3 days.
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