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

    For the Kuku

    • 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

    For the Mirzaghasemi

    • 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

    Directions

      For the Kuku

      1. Cut the stems off the herbs, wash them and let them dry.

      2. 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.

      3. Transfer the mixture in to a mixing bowl. Add eggs to the herb mixture, add spices and mix well.

      4. Heat 2-3 tablespoons of oil (vegetable or olive oil) in your pan on medium heat. 

      5. Pour the mixture into pan and turn the heat down, cover it and let it fry for 10 minutes. 

      6. 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

      1. 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. 

      2. Remove the skin, mash them and set aside.

      3. In the mean time peel and dice the garlic and saute them in oil over medium heat.  

      4. Remove half of the garlic and set aside.

      5. Add mashed eggplant to the remaining garlic in the pan,

      6. Peel and chop the tomatoes and add the to the eggplant mixture.

      7. Add turmeric and salt & pepper to taste, stir and let mixture cook for 15-20 minutes.

      8. Using a spoon, move the eggplant mixture to the side of the pan to make space for adding eggs, add eggs.  

      9. Add remaining garlic to eggs. Cover and cook for 5 minutes over low heat.