SALAD SHIRAZI AND KUKU SABZI (from Pirronne)

Growing up, my mom’s Salad Shirazi and Kuku Sabzi were two of my favorite comfort foods. They’re great separately or together, and with a bit of pita bread and feta cheese, make for a perfect brunch. 

SALAD SHIRAZI


INGREDIENTS:

Dressing: 

1 tablespoon olive oil 

2 tablespoons rice vinegar 

2 tablespoons lime juice (lemon works too) 

1 clove of garlic, grated 

½ teaspoon salt 

¼ to ½ teaspoon of pepper (to taste) 

Salad:

6 Persian cucumbers (Or you can use a large English cucumber if that’s what you have on hand) 

Two big handfuls of assorted cherry tomatoes (or 2 vine ripened red tomatoes if that’s what you’ve got) 

2 Scallions 

2 tablespoons chopped fresh parsley 

2 tablespoons chopped fresh mint 

2 tablespoons chopped fresh cilantro 

INSTRUCTIONS:

You can chop everything ahead of time, but make the dressing and toss the salad just before serving. You can also dress individual portions so the leftovers keep better! 

KUKU SABZI

 

INGREDIENTS:
7 eggs 

1 teaspoon of baking powder 

1 tablespoon advieh (A Persian spice mix; if you don’t have this, you can use spices like coriander and cumin, which are two of its components) 

1 teaspoon sea salt

1 teaspoon freshly ground black pepper 

½ teaspoon turmeric (It’s okay to skip this if you don’t have it) 

3 cloves of garlic, finely chopped 

½ cup finely chopped scallions 

½ cup finely chopped fresh dill weed 

1 cup finely chopped cilantro (Skip this if you have an aversion to cilantro!) 

1 cup finely chopped fresh parsley 

2 tablespoons olive oil 

INSTRUCTIONS:

Preheat the oven to 400 degrees Fahranheit. 

To make the batter, break the eggs into a large mixing bowl. Add the baking powder, salt, pepper, turmeric and advieh (or component spices, if you’ve got ‘em). Beat lightly with a fork, then add the garlic, herbs, flour, and oil. Fold gently using a rubber spatula, and be careful not to over-mix. 

 

To cook the kuku, you can either use a quarter-sized sheet pan, lined with parchment paper, or a 10-inch, oven-safe pan (ideally non-stick). Oil the parchment paper well (the non-stick pan should be fine without), and then pour in the batter. Bake in the oven for 15 minutes. 

 

Let it rest and cool for a few minutes before plating. Serve hot or at room temperature.