“Mesmerizing Gluten-Free Persian Kuku Sabzi: A Culinary Symphony of Herbs and Elegance”
Discover the mouthwatering flavors of this gourmet, gluten-free Kuku Sabzi recipe, perfect for any sophisticated gathering or special occasion. Enjoy a culinary journey through Persian cuisine with our chef's expert fusion of aromatic herbs and tender vegetables, all in an elegantly photorealistic presentation.
Allergens
Eggs, Onion
Ingredients
- 4 large free
- range eggs
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup green onions, finely chopped
- 1 medium
- sized yellow onion, finely chopped
- 4 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground turmeric
Instructions
- a. Preheat oven to 375°F (190°C). b. In a large mixing bowl, whisk together the eggs until slightly frothy. c. Add the finely chopped parsley, dill, cilantro, and green onions to the whisked eggs. Stir well to combine. d. Finely chop the yellow onion and add it to the mixture, stirring once more. e. Season with salt, pepper, and turmeric, mixing gently to incorporate all ingredients evenly. f. Heat 4 tablespoons of olive oil in an oven safe skillet or pan over medium heat. g. Pour the egg and herb mixture into the skillet, ensuring it is evenly spread. h. Allow the Kuku Sabzi to cook on the stovetop for 3 4 minutes, or until the edges begin to set. i. Transfer the skillet to the preheated oven and bake for approximately 20 25 minutes, or until golden brown and fully set in the center. j. Remove from oven and let it cool for a few minutes before slicing into wedges.
Chef’s Insight
The secret to the perfect Kuku Sabzi lies in the balance of flavors and textures.
Notes
Serve warm or at room temperature for optimal taste and texture.