A Taste of Rasht, Iran
Kuku Sabzi - Herb frittata
A traditional Persian frittata with loads of greens and eggs. Pair it with feta cheese and walnut, and you will have the most delicious "fruit" (frittata).
Mirzaghasemi - Eggplant & tomato stew/dip
This is a traditional dish from Northern Iran/Caspian Sea region.
Suggestions for serving:
Serve with some pita bread or Persian Sangak bread, walnuts and Feta
Kuku Sabzi and Mirzaghasemi
Servings
2
Prep Time
20 minutes
Cook Time
20 minutes
Recipe courtesy of Leila Nabizadeh and In My Kitchen Inc.
Ingredients
2 bunches each: Parsley, mint , Dill
3 Eggs
1 Med Onion
1-1/2 tsp Turmeric
Salt and pepper to taste
Oil for cooking
Non stick pan with lid
3 Long eggplants (or zucchini)
4 cloves Garlic
2 Eggs
2 Tomatoes
Salt and pepper to taste
1 Tsp turmeric
3-4 Tbsp vegetable or olive oil
For the Kuku
For the Mirzaghasemi
Directions
For the Kuku
Cut the stems off the herbs, wash them and let them dry.
Chop the herbs finely and grate the onion and mix in with the herbs, or use a food processor to finely process onion and herbs together.
Transfer the mixture in to a mixing bowl. Add eggs to the herb mixture, add spices and mix well.
Heat 2-3 tablespoons of oil (vegetable or olive oil) in your pan on medium heat.
Pour the mixture into pan and turn the heat down, cover it and let it fry for 10 minutes.
Cut the kuku into 4-8 pieces and flip it over, remove the lid and let it fry for 10 more minutes.
For the Mirzaghasemi
Roast the eggplants over open flames on the stove top or on the grill, or broil them in a high temperature oven until the center is completely softened. Don’t forget to poke the eggplant with a fork before roasting them. Let them cool.
Remove the skin, mash them and set aside.
In the mean time peel and dice the garlic and saute them in oil over medium heat.
Remove half of the garlic and set aside.
Add mashed eggplant to the remaining garlic in the pan,
Peel and chop the tomatoes and add the to the eggplant mixture.
Add turmeric and salt & pepper to taste, stir and let mixture cook for 15-20 minutes.
Using a spoon, move the eggplant mixture to the side of the pan to make space for adding eggs, add eggs.
Add remaining garlic to eggs. Cover and cook for 5 minutes over low heat.
Recipe Note
In My Kitchen creates connections one dish at a time, using food as a gateway to cross-cultural understanding and well-being. Through the Culture & Connection Club, In My Kitchen with Paula Podcast Show travel journal and speaking engagements Paula guides mindful, curious travelers to flourish, on the road and at home.
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