I’m kuku for Kuku Sabzi, and you will be too once you try this savory french toast recipe! Kuku Sabzi is a beloved Persian herb frittata. Adding thick slices of leftover challah to the herbalicious egg batter is a great savory Sunday brunch twist. Sprinkle with Feta crumbles or parmesan cheese, or enjoy with Scallion-Shallot Yogurt Sauce (recipe below) for a delightful dairy dish. Nush e Jan!
- 5 large eggs, lightly beaten
- 1 cup lowfat milk or soy or almond milk
• ½ cup finely chopped fresh parsley
• ½ cup finely chopped fresh cilantro
• ¼ cup finely chopped fresh chives
• 2 garlic cloves, finely chopped
• Salt and freshly ground pepper, to taste
• 4 tablespoons canola or safflower oil + 3 tablespoons extra-virgin olive oil
• 6-8 slices of challah or other bread
1. In a pie plate or casserole dish mix together lightly beaten eggs and lowfat milk (or soy milk). Stir in the chopped herbs and garlic. Season with salt and pepper.
2. Start by heating 2 tablespoons of canola oil and 2 tablespoons of olive oil in a frying pan over medium high heat.
3. Place challah slices two-at-a –time in the egg mixture. Coat both sides with batter. Lightly shake off excess batter before placing bread slices in the hot oil. Fry on both sides for about a minute each or until golden brown. Repeat steps, adding oils when necessary.
Makes 4-6 servings.
Note: This dish can be made ahead and reheated uncovered on 400 for 5 minutes to a crispy result.
Shallot-Green Onion Yogurt Sauce
- 2 x 6 oz. containers Greek yogurt or Leben
- 1 shallot, finely diced
- 3 green onions, white and pale green part finely sliced
- 1-2 teaspoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Pinch of sugar
- In a small bowl combine all the ingredients together, and mix well. Adjust seasonings to taste.
- Cover and allow flavors to meld in the refrigerator for at least 4 hours.
Makes approximately 1 cup.