Mohsen's Kuku Sabzi

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​Continuing to celebrate National Nutrition Month and NutritionSheila.com's one year anniversary with recipes around the world with a traditional Persian dish and another celebration. 
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Happy Nowruz!

Today is the Persian New Year. To me differences in culture have always been fascinating and something to enjoy. Rather than letting differences divide, they can unite and build relationships… especially when delicious food gets involved. I've found the eating delicious food is the best way to learn about another culture. 

Growing up I had two very different cultural influences in my life with an all American mother from Iowa and a father from Iran. Yes. Iowa and Iran. Those are starkly different worlds! And I cherish that. Tell you what for, this lady can husk corn like nobody’s business and knows that no recipe is complete without at least 6 to 20 different spices in it.

Today I will be celebrating the Iranian holiday of Nowruz that actually dates back 3000 years ago, despite kicking off calendar date 1395 today. 

This holiday has no religious boundaries or ties. It’s straight up all about celebrating the new beginnings spring ushers in with your friends and family. Who doesn’t love flowers, food, friends and family? A perfect time to revisit any New Year’s Resolutions that you made in January if you haven’t had the progress you’d like or would like to reaffirm to continue with your progress.

Kuku dishes, which are eggs, herbs and vegetables are a common dish served during Nowruz. Loaded with green herbs and vegetables, all held together with protein rich eggs and infused with spices, Kuku Sabzi is a nutrition powerhouse. No, seriously, check out the nutrition information below in the slides. Make one today and enjoy a slice for breakfast tomorrow as you venture off for your first work week of the Spring.

There are many Kuku variations, this happens to be my version that combines family fave ingredients and nutrition favorites as well.

Ingredients:
6                             Eggs, free range and organic
2             TBS.       Water
 
SPICES
​1             Dash      Black Pepper
½            Tsp.       Turmeric
¼            Tsp.       Cardamom (Delicious, yet optional)
½            Tsp.       Cumin
½            Tsp.       Coriander
 
1             TBS        Olive Oil or Healthy Oil of Choice
 
GREENS
1             Cup       Green Onions, Finely Chopped
1             Cup        Fresh Parsley, Finely Chopped OR 2 TBS Dried Parsley
1             Cup        Fresh Cilantro, Finely Chopped
1             Cup        Fresh Dill Weed (NOT Dill Seed), Chopped OR 2 TBS Dried Dill Weed
1             Cup        Kale, Finely Chopped – Can Substitute or Add Spinach
2             Cups      Zucchini, Shredded
 
Directions:
You can make this entire recipe on the stove top, as that is the original way to get your kuku on, however I’ve personally never made it that way. That seems like advanced Persian skills to me and a wonderful excuse to visit my Pops to get schooled. We’ll revisit stove top methodology at that point. J
 

• Treat yo’self to flowers and place in kitchen to enjoy while you cook.
• Preheat oven to 400°F.
• Chop all greens and set aside.
• Combine eggs, water and spices in a large bowl until well incorporated. The water is a sweet trick I learned from a friend who owns Hayden’s Place Restaurant in Casper, Wyoming. She uses it to make eggs extra fluffy because as the water warms up it transitions to steam and thus the eggs steam cook from the inside out. No need to add milk or butter!
• Spread about ½ the healthy oil in a pie dish to keep Kuku from sticking. This is key!
• Add greens to egg mixture and then pour into oiled pie pan
• Bake for 20 to 25 minutes until eggs are set, top begins to brown and your home is full of a delicious aroma.
• Remove from oven and serve.

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