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Eggs, baked or fried as omelets
with vegetables and herbs and sometimes meat, too, are popular
throughout the Middle East. This particular dish, Kuku Sabzi,
comes from Persia and is a traditional New Year favorite.
Ingredients
- saffron strands - 2-3
- eggs - 8
- leeks - 2
- fresh spinach - 115g/4 oz
- iceberg lettuce - ½
- spring onions - 4
- fresh parsley - 45ml/3 tbsp,
chopped
- fresh chives - 45ml/3 tbsp,
snipped
- fresh coriander - 45ml/3 tbsp,
chopped
- garlic - 1 cloves, crushed
- walnuts (optional) - 30ml/2
tbsp, chopped
- butter - 25g/1 oz/2 tbsp
- freshly ground black pepper and
salt
- pitta bread and yogurt - to
serve
Method
- Preheat the oven to
180˚C/350˚F/Gas 4. Soak the saffron strands in 15ml/1 tbsp boiling
water.
- Beat the eggs in a large bowl.
Chop the leeks, spinach, lettuce and spring onions finely and add
to the eggs together with the chopped herbs, garlic, and walnut,
if using.
- Season the mix with salt and
pepper, add the saffron water and stir thoroughly to mix.
- Melt the butter in a large
ovenproof dish and pour in the vegetable and egg mixture.
- Bake in the oven for 35-40
minutes until the egg mixture is set and the top in golden. Serve
hot or cold, cut into wedges, with yogurt and pitta bread. Serves
4-6.
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