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Persian Herb Kuku

A fragrant, herb-packed baked omelette made with parsley, cilantro, dill, and spring onions.

Persian Herb Kuku

Ingredients

  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • ½ cup chopped dill
  • 3–4 spring onions
  • 3–4 eggs (store-bought)
  • 1 garlic clove
  • ½ tsp turmeric
  • Salt & pepper
  • Oil for frying or baking
  • Optional: spinach, walnuts, barberries, potato cubes

Method

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Swaps & variations

  • Vegan version: use chickpea flour + water batter
  • No dill: use mint or basil
  • Extra greens: add chard, spinach, or kale finely chopped

Storing & freezing

Refrigerate 3–4 days. Freezes fairly well (up to 2 months).

Grow it yourself

  • Plant in early spring; slow to germinate.,Likes moist, rich soil. Parsley
  • Cool-season herb.,Bolt-resistant types do best; sow every 3 weeks. Cilantro
  • Prefers full sun and well-drained soil.,Reseeds easily. Dill
  • Quick crop; great for containers.,Harvest young for mild flavour. Spring Onions
  • Thrives in cool weather.,Partial shade prolongs season. Spinach (optional)
  • Neem spray keeps aphids off parsley and cilantro.
  • Floating row covers prevent leaf miners.
  • Plant chives or garlic nearby to deter pests.
  • Harvest early morning for strongest aroma.,Pick tender tops regularly. Herbs
  • Pull when pencil-thick. Spring Onions
  • Take outer leaves and allow regrowth. Spinach

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