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Sanam JanghorbanAbstract
What an eye opener this dish is - read the recipe and you’re thinking herb frittata - assemble it and you realise that herbs are the supreme stars and eggs simply bind it all together.
"With the addition of walnuts and barberries this dish looks and tastes magnificent. Kuku sabzi is a centuries old treasured recipe that’s always served at the vernal equinox when Persians celebrate their new year. Chef Sanam Janghorban says this is a time of getting together and sharing food, which includes this delicious showstopper." Maeve O'Meara, Food Safari Earth