I have no special connection to kuku sabzi. Honestly, I saw it in a library cookbook after seeing it several times on social media each time thinking, "That looks delicious." It was then, when I had a glossy picture in a Milk Street tome staring at me, that I decided to veganize it.
Kuku sabzi is an herbacious Persian omelet. It's typically served for Nowruz, the Persian New Year, which falls on the Vernal Equinox. Traditionally, the herbs represent new life; eggs, fertility.
No, they exercise creativity! The eggs in the original recipe contribute:
I therefore couldn't substitute them with a single plant-based product. Instead, five different ingredients work together to take the place of six eggs:
I hear you. Technically, you'll still be successful if you omit the turmeric and kala namak/Indian black salt. All other ingredients are non-negotiable!
both! By the time I veganized Milk Street's formula, I had a distinct list of ingredients. The shallow oven-frying technique, however, is adopted from Christopher Kimball.
Eggs contribute body and moisture, structure, lift, color, and flavor. Respectively, these are realized via:
The first three ingredients are critical for technical success. However, only color and flavor will be slightly lacking without turmeric and kala namak. Omitting one or both will still produce a successful "omelet"!
If using (and if necessary), strain yogurt.
Pan-toast walnuts, then set aside to cool.
Separate parsley leaves from stems, and remove thick stem bottoms from cilantro and dill. Add all herb tops to processor.
Pulse scallions and herbs until finely chopped scraping sides as needed. Transfer to a large mixing bowl.
Roughly chop cooled walnuts and cranberries, then stir into scallion-herb mixture.
Set parchment in pan. Add 2 Tbsp (30 mL/28 g) oil, then flip parchment to coat both sides.
Add tofu and remaining oil - 3 Tbsp (45 mL/42 g) - to blender. Blend until smooth scraping sides as needed.
In a small bowl, whisk together remaining dry ingredients. Add to tofu mixture, then blend until uniformly distributed.
Transfer blender contents to bowl of mix-ins (from Steps 6-7), then fold until thoroughly combined. Pour into prepared pan and smooth top.
Bake 20-25 minutes until center is set. Cool 10 minutes in pan, then loosen edges with a dull knife and flip twice finishing on a serving platter.
Cut and serve with non-dairy yogurt (from Step 1) if desired.
Read my unsweetened plain vegan yogurt review to learn more about my recommendations!
Use onion and herb scraps in Zero-Waste Vegetable Stock.
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?
