Straight-to -the -point recipes
Straight-to -the -point recipes
I personally find those endless recipe blog posts overwhelming , you know, the ones where you scroll forever just to find the ingredients.
So I decided to start a series of recipes on this blog that go straight to the point.
Enjoy cooking, guys!
This term at school we are cooking dishes from different Asian countries, one every week. Last week it was the turn of Iran, with kuku sabzi, a Persian herb frittata full of fresh herbs and rich flavours.
Despite the green colour (the most feared colour in recipes, according to children!), it was a success. I made it in three different schools, with 110 children in total, and they loved it. So it deserves to be shared here with you. Let me know how it goes if you try it!
Ingredients
1 bunch of parsley
1 bunch of dill
1 bunch of coriander
A handful of dried cranberries, chopped (traditionally barberries, but I couldn’t find them)
6 eggs
1 garlic clove
1 tsp turmeric
1 tsp salt
1 tbsp olive oil
Directions
Preheat the oven to 180°C (160°C fan oven). Grease a baking dish (about 20 cm) with a little of the olive oil.
Wash the herbs and dry them very well. Remove the thickest stems and chop the herbs very finely.
Finely chop the garlic and the cranberries.
In a large bowl, whisk the eggs with the turmeric, salt and the rest of the olive oil. Add the herbs, garlic and cranberries and mix well. It should look mostly green, with just enough egg to hold it together.
Pour the mixture into the baking dish and level the top.
Bake for 20 to 25 minutes, until set and golden on top.
Let it rest for 5 to 10 minutes, then cut it into squares or diamonds.
Serve warm or at room temperature, with plain yoghurt on the side (and some flatbread, if you like).
Storage: Once cooked, keep in a container in the fridge for up to 4 days.
