![]() 2 cloves garlic, minced (leave out if you can find garlic chives).1 c chopped garlic chives, scallions or leeks (use all parts, including green tops). ![]() After all, this is otherwise an incredibly healthy dish. ![]() But for me, the little burnt and crisped bits you get from frying are worth the extra calories. Oh, and there are a lot of recipes out there for baked kuku, and you could absolutely bake this one. It can be eaten hot or cold, wrapped in lavash bread with some feta cheese or on its own. As far as I'm concerned, the whole point of kuku sabzi is to revel in the freshness and flavors of spring adding so much advieh (that particular combination of spices) just muddies the brightness of the herbs. I love Najmieh Batmanglij, but I've said before that some of her recipes are just too heavily spiced for me, and this is one of them. It's coming up on Nowruz again, and a friend asked me about this kuku sabzi recipe in the NYT.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |