This traditional Persian egg dish with herbs (sabzi) is similar to a baked omelette or frittata and typically served during Persian New Year’s which is celebrated on spring equinox in March. To make it vegan, all you have to do is substitute eggs, as they are used in traditional recipes, with chickpea flour. You may remember this substitution from my vegan quiche recipe. In case you don’t: it won’t taste like chickpeas, don’t worry.
It’s fluffy, light and flavor-packed with all the herbs and spices. Serve this vegan kuku sabzi with some (plant based) yoghurt, like this Persian cucumber & mint yoghurt (mast o khiar) and some flat bread or (how I like to eat it) with cooked potatoes.
To find out more about the Persian cuisine and my relation to its culture, check out this post which includes an easy recipe for jeweled rice with Tahdig (delicous golden rice crust). If you want to learn more about Nouruz and Persian New Year’s celebrations, check out this post with a recipe for Persian rice with lentils and a traditional eggplant stew.
This baked herb omelette is fluffy, light and flavor-packed with all the herbs and spices. Serve it with some (plant based) yoghurt, like this Persian cucumber & mint yoghurt (mast o khiar) and flat bread or (how I like to eat it) with cooked potatoes.
- 2 onions, finely chopped
- 2 tbsp vegetable oil
- 1.5 cups + 3 tbsp chickpea flour (150 g)
- 1 cup oat cream (200 ml)
- 1 cup water (200 ml)
- 1/2-1 tsp (coarse sea) salt
- 1/2 tsp turmeric
- 1/2 tsp ground cardamom
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp black pepper
- 1 pinch of freshly ground nutmeg
- 1 pinch of kala namak (black salt) (optional)
- 1/2 cup parsley, finely chopped (60 g)
- 1 /2 cup cilantro (coriander), finely chopped (50 g)
- 1/2 cup dill, finely chopped (50 g)
- 1 cup baby spinach, finely chopped (100 g)
- 1/2 cup leek, finely chopped
- 1/3 cup walnuts, coarsely chopped (50 g)
- 1-2 cloves of garlic, grated or minced
- 1/3 cup barberries, soaked in cold water for 15 minutes (or substitute cranberries) (50 g)
- 1 tsp sugar (optional)
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Sauté onion in a pan with some oil until lightly golden all over.
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Preheat oven to 400° F (200° C) and prepare a baking dish/ pie dish by greasing it well with the oil (it may look like a lot, but it gets absorbed into the batter).
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In a large bowl, lightly whisk to combine chickpea flour, oat cream, water and all of the spices. Add all of the herbs and caramelized onions, leek, walnuts and garlic. Fold just to combine.
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Add batter to prepared baking dish and bake until center is set, about 15-17 minutes.
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Meanwhile, add drained barberries to the pan used to cook the onion, together with 1-2 tbsp of water and sugar (if using). Simmer, stirring, until liquid is reduced, about 3-4 minutes.
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Cut cooked kuku into 6 equal pieces and top with caramelized barberries. Serve hot or room temperature with flat bread and cucumber (soy) yoghurt, if desired.
I hope you love this recipe – please let me know in the comment section below! If you make this kuku sabzi, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
