Iranian food is bright, colorful, full of flavor and unfortunately for me, time consuming. When Martin first picked Iran I immediatly thought of Samin Nosrat and her cookbook “Salt, Fat, Acid, Heat” as well as the Netflix show by the same name. She is Iranian and makes some amazing and authentically flavored food. The first recipe I thought to make was a rice dish called “tahdig” it is crispy rice seasoned with saffron. Once I started pricing the saffron and looking at the time needed… sadly I had to take this recipe off the menu. You, however, can make it!
Here Genius Recipes talks to Samin and gets to the root of how to make this dish:
So if we didn’t make tahdig, what did we make? I landed on a stovetop herb frittata, a simple salad and 1 very time consuming bread recipe.
(Iranian Herb Frittata)
You can find the original recipe here. As always I made some changes 🙂
7 ounces|200 grams spinach
1 ¾ ounces|50 grams fresh parsley or 4 tsp of dried parsley
1 ¾ ounces|50 gram fresh dill or 4 tsp of dried dill
5 medium eggs
½ teaspoon turmeric
2 tablespoons all-purpose flour
1 teaspoon sea salt
1 teaspoon black pepper
2 teaspoons sunflower oil
2 garlic cloves, crushed
- Wash the spinach, parsley, and dill (if using fresh) then dry well on kitchen paper or in a salad spinner. Try and squeeze as much moisture out as possible; if the greens are wet when they are cooked, they will make the kuku go spongy. Chop finely or blitz in the food processor, in a couple of batches.
- Heat the grill to high. Crack the eggs into a large mixing bowl. Add the turmeric, flour, salt, pepper and fenugreek leaf. Stir in the chopped spinach and herbs.
- Heat the oil in a large frying pan. Add the garlic and gently fry over a low heat for 2 minutes to soften.
- Make sure the garlic is evenly distributed around the pan, then pour in the egg mixture. Cook over a low heat for about 5–8 minutes, until the kuku is almost cooked through. Finish off under the hot grill or flip in the pan to cook the other side
- Leave to cool slightly, then cut into triangular slices to serve.
(Persian Cucumber, Tomato and Onion Salad)
You can find the original recipe by Samin Nosrat here.
It is fresh and delicious! The recipe calls for “2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil or dill” the only fresh herb I had was mint, so the rest were dried. The general rule of fresh herbs to dried is 1 tsp of dried for every 1 Tbs of fresh or you use 1/3 the mount of dried. So I did 1/2 tsp dried basil, 1/2 tsp dried dill, and 1 tsp dried parsley. It was great!
This recipe is one of those that you do not touch- barbari or noon barbari is a Persian flatbread. The recipe I found comes from PersianMama.com and I followed it to the T. I highly recommend you do the same if you want to try this recipe.
This bread was delicious, albeit time consuming, and made our poor kitchen soooo hot! It is amazing on the day it’s made but by the second day its very chewy and tough. By the third day it was no longer enjoyable to eat. So enjoy on the day you make it!
Like all good breads you start by making the dough.
Let it rise…
make the glaze.
Divide it, shape it, glaze it, then stretch it onto parchment paper.
Add sesame seeds and bake!
Our meal was colorful and I was so pleased with the bread and even more proud of myself for making it!