Kuku sabzi is an herb-focused dish traditionally served during the Persian New Year, Nowruz. Cookbook author Andy Baraghani emphasizes the importance of using a variety of fresh herbs, recommending a mix of dill, parsley, and cilantro. The dish is versatile, allowing for variations in sweetness or savoriness depending on ingredients like dates or rose petals. For convenience, Baraghani suggests browning it on one side and finishing under a broiler to preserve its vibrant color. This dish is perfect for serving warm or at room temperature alongside Persian foods, making it an excellent choice for various occasions.
Loaded with fresh herbs, kuku sabzi is a staple of Nowruz, the Persian New Year celebration, and can be made sweet or savory.
Andy Baraghani’s recipe requires about six bunches of fresh herbs and emphasizes washing and drying them properly before chopping.
For an easy version, cook kuku sabzi on one side and finish under the broiler to maintain its vibrant green color.
This dish not only fits the Iranian feast but also serves as a great brunch or light dinner option, accompanied by various toppings.
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