Skip to main content

Kuku Sabzi (Persian Herb Omelette) #BrunchWeek #Sponsored

 This is a sponsored post written by me on behalf of Eggland's Best.
I received complimentary product for the purpose of review and recipe development for #BrunchWeek,
but all opinions are honest and they are my own. This page may contain affiliate links.
Many, many thanks to Terri of Love and Confections for wrangling all of us bloggers and courting the wonderful, generous event sponsors who are supporting the event. You can follow along as I'll be posting every day this week.

And you can also join in the fun by entering the massive giveaway Terri lined up for us. Click for more information and to enter: here.

Before I get to my eggy offering, please take a look at what the #BrunchWeek Bloggers are creating today!



BrunchWeek Beverages:


BrunchWeek Appetizers:


BrunchWeek Egg Dishes:


BrunchWeek Breads, Grains, and Pastries:


BrunchWeek Main Dishes:


BrunchWeek Fruits, Vegetables and Sides:


BrunchWeek Desserts:



Kuku Sabzi (Persian Herb Omelette)
Kuku Sabzi is a traditional Persian omelet typically served at Nowruz (Persian New Year), but I love serving it anytime during the Spring. The herbs symbolize rebirth; the eggs symbolize fertility. It's the perfect Spring brunch dish.


And, given that Eggland's Best* is one of the #BrunchWeek event sponsors, I knew I wanted to showcase their eggs with this delicious, savory offering.


You can read a bit more about Eggland's in my pre-event post -  HOW TO: Make Fluffy Scrambled Eggs.


My kuku sabzi is not wholly traditional in that I use whatever herbs I have available and I substitute cashews and pistachios for walnuts. But I do use the traditional barberries because I love their tang. If you can't find any, dried cranberries make a reasonable substitute...just see if you can get them unsweetened.

Ingredients
  • 2 T olive oil + more for greasing parchment paper
  • 5 C fresh herbs and greens (I used a combination of parsley, arugula, dill, and mint)
  • 3 cloves garlic, peeled
  • 1 t ground cumin
  • 1/2 t ground turmeric
  • 1/2 t ground cardamom
  • 1/2 t ground cinnamon
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 6 large eggs
  • 1/2 C nuts (I used a combination of raw cashews and pistachios)
  • 1/3 C dried barberries 

Procedure

Preheat oven to 375 degrees F. Line a baking dish with a greased piece of parchment paper.

In the bowl of a food processor, place the herbs, greens, garlic, and nuts. Process until desired texture, drizzling in olive oil as you would make a pesto. I like my herbs less fine, so I keep the herbs fairly chunky.

In a large mixing bowl, whisk together the eggs with the cumin, turmeric, cardamom, cinnamon, salt, and pepper until well-blended. Fold in the herb-greens mixture and barberries.


Pour into the prepared pan and gently push the mixture to the edge of the pan with a spatula.

Bake until the center of the egg is firm, approximately 20 to 25 minutes. Note that the egg mixture will rise in the oven, but will deflate as it cools.


Let the kuku sabzi cool in the pan for 10 minutes. Then lift the parchment paper and move the kuku sabzi to a wire rack to cool completely. Slice into wedges and serve at room temperature.

You may find Eggland's Best on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BrunchWeek posts or entry.

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir