Yes, Sinù--nor I! I think it only took that long because I didn't really know what I was doing the first time I made this. The second time, it didn't take so long, though I did use fewer herbs and more other things. And I do think I'll try a food processor in the future just to see how it comes out. I think most people hope someone else will make the dish and they can come over and eat it! That saves a lot of work!😋
Yes! You sacrificed yourself for your readers so we can pick the version that is most suitable for us 😘 but if you're happy with cooking I can come over anytime 😊
Agree on Jolene's blueberry muffins! I'm not so sure about all that chopping, though: A pound of cilantro! 😀 I stepped out of my culinary comfort zone when I was in grad school, and started cooking Indian food. I started with Madhur Jaffrey's books, but found many of her recipes unnecessarily fussy. In recent years, I've turned to Manjula's Kitchen online. Manjula Jain is a terrific home cook. It's always good to follow her videos as well as the written recipe (they may vary), plus she's not only vegetarian, but a Jain who doesn't eat onions or garlic. Don't be put off! Her recipes are delicious and practical. One trip to an Indian grocery would get all the spices and pulses you need.
Thanks, Annette! It is a lot of chopping, but I’m one for trying a recipe as written, at least the first time round. But I’m going to try some of the suggestions with less labor-intensive summer veggies next and see how it goes. Thanks much for the suggestion of Manjula’s Kitchen. I’ll definitely check out her site for ideas. It sounds like another culinary adventure to me!
She's great, and she lives in San Diego! Just saying. in case you need a road trip... :) I agree with you to do a recipe as written the first go=around. I hate those comments on recipes that say something like "What a great recipe! Here's what I did: Substituted whale blubber for milk . . ." Etc.
That’s a cool idea, Annette! Maybe I’ll interview her (or you, for that matter!)--and a road trip to San Diego sounds good--though first we’ve got a date in western Canada (stay tuned!). I’m so with you on the recipes people change before trying--it’s one of my pet peeves too! I do change recipes, but almost always after trying them first as written. Never do add whale blubber though!😆
Oh, Ruth, all of these dishes look so delicious, and I want to get a pair of those scissors! Tell me more about the flavor of kuku sabzi—it looks gorgeous. Thanks for stepping out of your comfort zone on behalf of all of us who are hiding from our kitchens (it was 95 degrees in Chicago yesterday 🥵) and the muffins look beautiful, thank you for the shout-out, I chuckled about a ‘scientific paper’ about keeping the muffins from turning color!
I definitely can understand hiding from the stove in 95-degree heat! It’s not quite so bad here, but we often get the worst heat in September, plus fire and smoke, so no crowing on my part!
The flavor of the kuku sabzi is, as you would guess, very herby, with the dill adding a delicious tangy note and the barberries (or dried cranberries if you don’t have these) adding sweet-sour to the mix. As Samin Nosrat points out, the accompaniments can really make a difference, with a cooling yogurt, salty feta and pickles being excellent choices to make it a light and delicious meal—possibly not such a bad summer choice after all! Thanks for the question, Jolene!
Oh, I hope you like the scissors, Jolene! They’re quite sharp, so be careful to avoid getting your fingers in the way! They were a gift I thought I would never use, but I do all the time! Please let me know if you do make this dish. I’d love to know how it worked out!
Thanks, Julia! I’m just a huge fan of Jolene and her blog and can’t help trying her recipes and sharing her posts whenever the opportunity arises. I guess it’s the kind of natural collaboration that arises from sharing a passion for something—in this case food, recipes and stories.
I'm very impressed with your efforts. During this prolonged heat wave my kitchen creativity has been focused on ways to NOT turn on the stove. Everything looks delicious.
Two hours of chopping? Yikes! That is commitment and raises the expectation bar for the dish. Could you use a food processor or would that chop them too unevenly?
There is a recipe I mentioned in the kosher market piece that says you can use a food processor for the herbs. The author suggests stopping the processor before the herbs get too finely ground. I haven’t tried that, but I may. I really liked those 5-blade scissors. I made the dish again yesterday with fewer herbs and other veggies I had on hand--scallions, spinach, red peppers and tomatoes, plus some feta--and it too far less time. Here’s a link to the other recipe: https://www.themediterraneandish.com/kuku-sabzi-persian-baked-omelet/ Please let me know if you make it and how it turns out if you do!
Oh my gosh, all that chopping. Thanks for giving me that big slice of the herb fritta thing. I loved it so much I would only give my husband one bite to taste and all the rest was for ME!
Would someone like to collaborate with me? I have a new Substack and Patreon and am looking to grow! Open to any ideas, subscriptions and feedback.
Thank you!
jaroslavnovosyolov.substack.com
https://www.patreon.com/user?u=76807950
That herby omelet, wow! I will give it a try (and will use a food processor, no way I'm spending 2 hours chopping herbs! 🤣)
Yes, Sinù--nor I! I think it only took that long because I didn't really know what I was doing the first time I made this. The second time, it didn't take so long, though I did use fewer herbs and more other things. And I do think I'll try a food processor in the future just to see how it comes out. I think most people hope someone else will make the dish and they can come over and eat it! That saves a lot of work!😋
Yes! You sacrificed yourself for your readers so we can pick the version that is most suitable for us 😘 but if you're happy with cooking I can come over anytime 😊
Agree on Jolene's blueberry muffins! I'm not so sure about all that chopping, though: A pound of cilantro! 😀 I stepped out of my culinary comfort zone when I was in grad school, and started cooking Indian food. I started with Madhur Jaffrey's books, but found many of her recipes unnecessarily fussy. In recent years, I've turned to Manjula's Kitchen online. Manjula Jain is a terrific home cook. It's always good to follow her videos as well as the written recipe (they may vary), plus she's not only vegetarian, but a Jain who doesn't eat onions or garlic. Don't be put off! Her recipes are delicious and practical. One trip to an Indian grocery would get all the spices and pulses you need.
Thanks, Annette! It is a lot of chopping, but I’m one for trying a recipe as written, at least the first time round. But I’m going to try some of the suggestions with less labor-intensive summer veggies next and see how it goes. Thanks much for the suggestion of Manjula’s Kitchen. I’ll definitely check out her site for ideas. It sounds like another culinary adventure to me!
She's great, and she lives in San Diego! Just saying. in case you need a road trip... :) I agree with you to do a recipe as written the first go=around. I hate those comments on recipes that say something like "What a great recipe! Here's what I did: Substituted whale blubber for milk . . ." Etc.
That’s a cool idea, Annette! Maybe I’ll interview her (or you, for that matter!)--and a road trip to San Diego sounds good--though first we’ve got a date in western Canada (stay tuned!). I’m so with you on the recipes people change before trying--it’s one of my pet peeves too! I do change recipes, but almost always after trying them first as written. Never do add whale blubber though!😆
This looks so so yummy. Persian food is my favorite. Can't wait to try!
Thanks, Julia! Please let me know if you do!
Oh, Ruth, all of these dishes look so delicious, and I want to get a pair of those scissors! Tell me more about the flavor of kuku sabzi—it looks gorgeous. Thanks for stepping out of your comfort zone on behalf of all of us who are hiding from our kitchens (it was 95 degrees in Chicago yesterday 🥵) and the muffins look beautiful, thank you for the shout-out, I chuckled about a ‘scientific paper’ about keeping the muffins from turning color!
🫐💙
I definitely can understand hiding from the stove in 95-degree heat! It’s not quite so bad here, but we often get the worst heat in September, plus fire and smoke, so no crowing on my part!
The flavor of the kuku sabzi is, as you would guess, very herby, with the dill adding a delicious tangy note and the barberries (or dried cranberries if you don’t have these) adding sweet-sour to the mix. As Samin Nosrat points out, the accompaniments can really make a difference, with a cooling yogurt, salty feta and pickles being excellent choices to make it a light and delicious meal—possibly not such a bad summer choice after all! Thanks for the question, Jolene!
Thank you. Ruth! It sounds so good! I just ordered the herb scissors ✂️ and will definitely be making this! Have a great Sunday! 🌿 💚
Oh, I hope you like the scissors, Jolene! They’re quite sharp, so be careful to avoid getting your fingers in the way! They were a gift I thought I would never use, but I do all the time! Please let me know if you do make this dish. I’d love to know how it worked out!
You both are seriously the best! I love this cross newsletter collaboration!
Thanks, Julia! I’m just a huge fan of Jolene and her blog and can’t help trying her recipes and sharing her posts whenever the opportunity arises. I guess it’s the kind of natural collaboration that arises from sharing a passion for something—in this case food, recipes and stories.
Right back at ya, Ruth! 😊
❤️
I'm very impressed with your efforts. During this prolonged heat wave my kitchen creativity has been focused on ways to NOT turn on the stove. Everything looks delicious.
Thanks, Vicki! I’m going back to salad and barbecue this week—gonna give the stove (and my chopping hand) a rest!
Two hours of chopping? Yikes! That is commitment and raises the expectation bar for the dish. Could you use a food processor or would that chop them too unevenly?
There is a recipe I mentioned in the kosher market piece that says you can use a food processor for the herbs. The author suggests stopping the processor before the herbs get too finely ground. I haven’t tried that, but I may. I really liked those 5-blade scissors. I made the dish again yesterday with fewer herbs and other veggies I had on hand--scallions, spinach, red peppers and tomatoes, plus some feta--and it too far less time. Here’s a link to the other recipe: https://www.themediterraneandish.com/kuku-sabzi-persian-baked-omelet/ Please let me know if you make it and how it turns out if you do!
Oh my gosh, all that chopping. Thanks for giving me that big slice of the herb fritta thing. I loved it so much I would only give my husband one bite to taste and all the rest was for ME!
Thanks, Judy! So glad you liked it! Going to make it again with some summer veggies—enough to share with Mike.