Persian Kuku Sabzi
Kuku Sabzi is a traditional Persian tortilla made with fresh herbs. It’s one of the dishes served for Nowruz (New Year) symbolising rebirth. My mom prepared it often for lunch. It’s delicious and healthy, packed with greens and proteins.
In my version, I’ve replaced the eggs with chia seed. Chia seeds when soaked in water are a perfect egg replacement, taking the consistency of an egg-white. They are packed with antioxidants, high in proteins, omega-3 and fibers. A must have ingredient when you are on a plant-based diet.
- 4 tbsp olive oil
- 2 young onions finely chopped
- 1 leek finely chopped
- 1 bunch coriander
- 1 bunch parsley
- 1 bunch dill
- 1 bunch chives
- 1 tsp fenugreek
- salt & pepper
- 1tbsp of GF flour (or normal one)
- 5 tbsp of chia seeds soaked
in 225 ml of filtered water
for 10 min in the fridge
- a big handful of walnuts, chopped
- 1/3 cup of dried barberries (optional)
soaked for 10 min
Preheat your oven to 180ºC fan setting.
Start by making your chia-egg mixing 5 tbsp of chia seeds with 225ml of water and letting it rest for 10min in the fridge.
Soak your barberries, if you are using some, for 10 min in cold water.
Wash your herbs, and chop them with a knife or in a food processor.
In a big bowl, mix the herbs, chopped leek and young onions, flour, fenugreek, salt and pepper, with 2 tbsp of olive oil.
Add the chopped walnuts, drained barberries, and your chia-egg.
Pour the mixture into a brownie or cake shape tin oiled with 2 tbsp of oil and let it cook for 40-45 min.
Serve with some plant-based yogurt mixed with dried mint and lemon juice, bread, olives… Enjoy!