As I was growing up I was always curious to learn about different cultures and traditions. This fancy of mine helped me make friends from various ethnic backgrounds from whom I learnt and assimilated their culture. My horizons to learn more about multiculturalism extended when I started teaching at an international school. Interactions with students and parents from diverse cultural background helped me gain an insight on world cuisine.
Food is an extremely vital part of varied cultures that prevail and that being my area of interest helped me discover this amazing persian recipe named kuku sabzi. Kuku sabzi is nothing but an omelette with oodles of spring herbs in it, served on festive occasions like Nowroz (Persian new year).
Well this is my third year celebrating Nowroz. Now you would ask why am I celebrating nowroz? That’s because I embrace multiculturalism and my husband carries Persian genes from his grandma. I simply love the Persian way of welcoming the spring.
The herbs in this recipe symbolizes birth and eggs symbolize fertility. This recipe is ridiculously easy to whip and is an amazing way to get those spring herbs in. Usually dill leaves are added to the recipe but i have given it a skip as didn’t have them at hand . You can also add kale, spinach or fenugreek leaves if you like. I have added coriander, parsley and shallots in mine. Traditional Persian omelette has barberries and walnuts, I have replaced them with cranberries and pecans.
