A brand new gadget came in today and I couldn’t wait to show you guys. My love for basically everything by Le Creuset is endless. I kicked off my collection with some amazing breakfast accessories (check it out!), turning my black marble kitchen into a fierce, red painting. You can imagine how thrilled I was to receive a big box, sent by one of my favorite online-cooking-gear-shops Cookinglife. What was in it? A fabulous Le Creuset Les Forgées frying pan! Now we all know that Le Creuset kitchenware lasts forever. On top of that this line of Le Creuset is known for lifelong resilience and a strong anti-stick layer. So what better recipe to use for testing than one from an ancient cuisine, close to my heart. Welcome to Chapter 8 of my Persian Dishtales!
The dish that I’m sharing with you today is called KooKoo Sabzi. This one definitely brings me back to some warm childhood memories in Iran. On the road, in the mountain areas around Tehran, this would always be part of our outdoor lunch. As you can eat it both warm and cold, my family would cook up a big batch and we’d all snack away. I was always mesmerised by the amount of herbs that were used to cook this dish. Though in most European cuisine herbs are used to add some flavour to a dish, in Persian cuisine they are widely used as the vegetable base for recipes. Ridiculously fabulous!
So how was the pan? Well I went next level in showcasing it this time. I’m very excited to share a recipe video with you today! Of course I’ve added the recipe (scroll down) in this post as well, but I’m pretty sure that the video shows off both this fabulous dish as well as my even more fabulous frying pan. I’m a happy foodie! 🙂
BUY:
- one bunch cilantro (finely chopped)
- one bunch flat-leaf parsley (finely chopped)
- one bunch scallions (finely chopped)
- one bunch dill (finely chopped)
- one leek (finely chopped)
- 4-5 large eggs
- 2-3 tsp turmeric
- a handful crumbled walnuts
- salt & pepper
- sunflower oil
DO:
- Mix all herbs with the slightly beaten eggs.
- Add turmeric, salt and pepper. Mix well.
- Heat up some oil in a frying pan over medium-low heat.
- Add the mixture to the pan. Allow to cook for about 5-8 minutes, adding a lid at the end for about 2 minutes.
- Flip the frittata and cook the other half without a lid for about 3-5 minutes.
- Ready to eat warm or cold, as you wish.
