Joanne De Bruin
Kuku Sabzi
My dish – a kuku sabzi: or Persian herb frittata – is eaten during Persian New Year. This is a spring festival on March 21 and symbolizes a new, joyful beginning. The fresh herbs symbolize rebirth, the eggs fertility and strength. I thought this dish and this symbolism fit very well with what we celebrate on May 5: a new, joyful beginning. At the same time, it holds up a mirror to us, to what is happening in Ukraine and Iran. Where women and men fight for freedom, in the hope of a new beginning. The fact that we make and eat this is a sign to me: that we see the struggle of others and that they are not forgotten.”
“It is important to see the struggles of others, not to forget them”
Ingredients:
1.5 onion, finely chopped
2 garlic cloves, finely chopped
1 bunch of flat-leaf parsley (75 g each)
1 bunch of coriander (75 g each)
1 bunch of dill (75 g each)
1 bunch of chives (20 g each)
2-3 tbsp olive oil
2 tsp turmeric
2 tsp coriander powder
2 tsp cumin powder
1 tsp nutmeg
7 medium eggs
2 tsp baking powder
freshly ground black pepper
salty
Optional
3 heaped tbsp dried barberries or sourberries
75 g walnuts, chopped
Preheat the oven to 180°C.
Chop the onion and garlic finely. Then chop all the herbs finely.
Heat a frying pan on medium heat, add the olive oil and fry the onion and garlic until soft. Then add the herbs and fry for a few minutes. Add the spices (turmeric, coriander powder, cumin powder and nutmeg) and fry for another 5 minutes. Spoon the spices onto a flat plate and let cool.
Meanwhile, in a bowl, stir together the eggs, baking powder, salt and pepper to taste until smooth. Mix the slightly cooled herb mixture into the egg mixture a few tablespoons at a time, stirring well until all the herbs are mixed. Mix in the barberries and walnuts.
Line a large baking dish with baking paper (this will make it easier to remove the frittata). Pour the egg-herb mixture into the dish and bake for 35 to 40 minutes. When there is no raw egg left on the knife, the frittata is done. Let it cool and cut into cubes to serve.