Wild Herb Kuku Sabzi
This traditional Iranian recipe is very much inspired by a really perfect recipe by Andy Baraghani and takes me back to when I was very obsessed with Bon Apetit in the pre-covid days. Food shows on the TV have always and will always be comfort for me but it is so often a big place of inspiration for me too. This recipe is really special. Of course, I have to make put own stamp on it by filling it with anything edible I can find in my local park but this is a great recipe even if you just want to include a little bit of wild garlic and some more familiar herbs or vegetables such as kale in the existing recipe. The key thing is to cook this in a very good pan so it doesn’t stick and also to cook it very gently so it keeps that exciting vibrant colour. This also works nicely as a make ahead picnic or party item.
Ingredients
– Approximately 200g – 300g of wild herbs – mild greens such as cleavers, hawthorn leaves, cow parsley, wild garlic, nettles, plantain, sorrel etc. If not including wild garlic then add in a bunch of scallions.
– a couple of handfuls each of coriander and/or parsley
– 1 tsp baking powder
– 3 or 4 eggs
– 1 tsp turmeric
– Chilli Flakes
– Salt and pepper
– Neutral oil
Instructions
1. Wash the greens and herbs very thoroughly in lots of cold water and remove any tough stems. Spin or dry on a clean kitchen towel. In batches, bring some handfuls of the herbs together and chop very finely. Do not be tempted to chop with a processor or blender – this bit must be done by hand to get the right texture.
2. Since lots of these greens can be full of water I like to do some draining at this stage. Add the herbs to a fine colander or sieve and press down against the base of it to encourage water to drain. You may also want to pick up handfuls and give them a squeeze.
3. Break 4 of the 5 eggs into a medium bowl and whisk thoroughly. I only add 4 eggs at this stage as I may not need a fourth. There should be just enough egg to hold the greens together so I save one aside to judge the mix first.
2. Add the turmeric to the egg with a pinch of chilli flakes and plenty of salt and pepper. Add the chopped and drained greens to the egg mix and stir. This should be herb dense with not much egg but if it looks very dry then beat and add the final egg.
2. Preheat the grill of your oven and place your pan over a medium-low heat on the stove. I have a very old reliable cast iron but if you have a non stick pan then use that. Add enough oil to cover the base of the pan and swirl it before adding the egg herb mix. Spread evenly. Cover the pan – I just use a baking tray – and allow it to cook. Check after 5 minutes. It should start to come away from the edges of the pan and start to look firm on the edges. Once it looks almost dry after about 8 minutes then remove the lid and transfer it under the grill for a couple of minutes to finish cooking.
3. Serve warm with yogurt, humous or feta or cold with something spicy to dip it in.
feasting on weeds 