Happy Nowruz: The Persian New Year Celebration with Kuku Sabzi

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide a similar crunch with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is often more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can be more accessible and have a longer shelf life.

baking powder

🥗Healthier: baking soda

💰Cheaper: none

Baking soda can be used as a leavening agent if needed.

Rinse barberries a few times and soak them in water for at least 10 minutes.

Clean and trim the fresh herbs.

Chop all the fresh herbs finely.

In a skillet, sauté the chopped fresh herbs with a little bit of oil for one minute to evaporate moisture.

Return sautéed herbs to the bowl and set aside.

Break the eggs into a large bowl and beat them with a fork or egg beater.

Add salt, black pepper, flour, turmeric, barberries, walnuts, and dissolved baking powder to the eggs and mix well.

Add the sautéed fresh herbs to the egg mixture and stir to combine.

Heat five tablespoons of oil in a skillet on high heat and test with a bit of batter.

Once the skillet is hot, pour in the batter and lower to medium heat, cover, and cook for 10 to 12 minutes until the bottom is cooked and puffed up.

Cut the cuckoo into four pieces and flip each edge over, adding more oil if necessary.

Cook uncovered on medium heat for approximately five to seven more minutes until evenly cooked.

Place cooked cuckoo on a serving platter and garnish with sautéed barberries and walnuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens