Spring is here which means that it's Nowruz, also known as Persian New Year. The 13-day celebration marks the vernal equinox and to help us add some spring-inspired flavours to our cooking, chef Samira Mohyeddin of Banu Restaurant Iranian stopped by the Your Morning kitchen.
Koukou Sabzi (Iranian Frittata)
WHAT YOU NEED:
- 6 tablespoons of vegetable oil
- 1 medium onion, finely chopped
- 1/2 cup of chives finely chopped
- 5 large eggs
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon freshly ground black pepper
- 1½ cups finely chopped cilantro
- 1½ cups finely chopped dill
- 1½ cups finely chopped parsley
- 1.5 tablespoon dried fenugreek leaves
WHAT YOU DO:
- Heat a neutral oil (such as vegetable or sunflower oil or corn oil) in a non-stick pan ideally over medium-low heat. Cook onion and chives (add chives in the last two minutes of cooking time), stirring occasionally. We are not browning the onion but just sweating them out for about 10 minutes. Remove onion and chive mixture and set aside to cool.
- Whisk together the eggs, salt, baking powder, pepper, in a bowl. Then mix in the onion and chive and all your herbs: cilantro, dill, parsley, and fenugreek. (The mixture should look very green and not egg heavy.)
- Heat the same pan again with 3-4 tablespoons of neutral oil on medium heat this time. Pour in your egg, herb, onion and chive mixture - making sure to spread it evenly throughout the pan. Put a lid on the pan and let the bottom of the mixture cook for about 10 minutes (checking half-way through to make sure the sides are not sticking to the pan - if necessary run a spatula along the sides) until it sets. For the top of the dish, uncover and put the pan in the oven on broil - how long you keep it there really depends on how crispy you want your top but keep in mind that it can burn quite quickly, so watch carefully. After the top has set to your liking, remove and let cool for about two minutes - also remember to run your spatula along the sides again to make sure the sides are not stuck to the pan. After the dish is slightly cooled - slide the koukou onto a platter and serve with some plain yogourt and bread.