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Persian KuKu Sabzii

Herb and Vegetable Souffle.

A definitive Persian favorite.


Persian KuKu Sabzii


•	8 large eggs.
•	1 Teaspoon(s) white flour.
•	1 Tablespoon(s) red currants (zershk).
•	⅓ cup finely chopped walnuts (gerdoo).
•	1 Teaspoon(s) salt.
•	¼ Teaspoon(s) black pepper.
•       ¼ cup butter or Ghee - Clarified Butter                                       
•	½ cup finely chopped fresh chives/scallion stems (tarreh/piAzcheh). **SEE COOKS NOTE 1**
•	2 cups  finely chopped fresh flat leafed parsely (jafaree).
•	½ cup fresh coriander (Cilantro or gheshneez) or 2 table spoon dried ones.
•	¼ cup fresh or dried dill weed (sheveed).
•	½ Tablespoon(s) dried fenugreek (shanbelileh).


1.  Soak the currants in cold water for 15 minutes before cooking. Drain before adding them in.

2.  In a bowl add the eggs, ½ of the cooking oil and all other ingredients, with the exception of fresh and dried vegetables. 
Beat it with a fork until the ingredients have been mixed well.

3.  Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate 
nature of fresh vegetables).

✚  Put the oven setting to bake at 250ºF. 

4. Pour the remainder of the cooking oil in an oven safe dish. Pour the vegetable mixture in the dish. Bake at this setting for 
about 40-45 minutes.

5.Cut in square pieces before serving. 

1.  Chives, sometimes called garlic chives are the same as "tarreh". If you can't find fresh chives, you can use the green parts 
of either scallions (piAzcheh) which are also called green onions,  or Leeks which is the same as "tarreh farangi". In either case 
you do not have to use the bulbs but you can.

1.  You may cover the dish with aluminum foil at the beginning to prevent over-drying of the top crust. Remove the foil half 
way during the baking process.

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