Brief Summary
This video provides a detailed recipe for making a traditional Persian spinach pie (kuku sabzi), emphasizing historical context and specific techniques for achieving a fluffy and delicious result. It covers ingredient preparation, mixing methods, and cooking tips, while also sharing a brief history of the dish.
- Importance of finely chopping vegetables
- Proper draining of spinach
- Using specific herbs and spices for flavor
- Achieving a fluffy texture through egg preparation and baking powder
- Cooking the kuku sabzi thoroughly on low heat
Introduction
The video starts by addressing common issues people face when making spinach pie, such as it not rising properly or lacking a crispy texture. It then introduces the historical significance of spinach pie, tracing its origins back to the time of Nasser al-Din Shah and the Qajar court, where it was a favored dish. The presenter shares a personal anecdote about her grandmother, who mentioned that spinach pie was very popular in Tehran.
Ingredients and Preparation
To make the spinach pie, you'll need 400-500 grams of spinach, 100 grams of parsley, and 12-13 sprigs of thin, fresh spring onions. The presenter emphasizes the importance of finely chopping the spinach by hand, as using a food processor can result in a mushy texture. She also advises against cutting the herbs too short to preserve their flavor. After washing the spinach, it's crucial to drain it thoroughly to remove excess water.
Chopping Herbs and Onions
The presenter demonstrates how to finely chop the parsley and spring onions. She advises against removing too much of the parsley stalk to retain its aroma and flavor. The spring onions should also be finely chopped by hand to avoid a watery consistency.
Mixing the Ingredients
The chopped vegetables are combined in a bowl, and seasonings such as black pepper, salt, and red pepper are added. Turmeric is also included for its health benefits and the color it adds to the dish. About 100 grams of Feta cheese is incorporated, which enhances the flavor. Three eggs are broken into a separate bowl and beaten, then mixed with a tablespoon and a half of milk. Garlic is minced and added to the vegetables for extra flavor.
Adding Eggs and Cheese
The beaten eggs are added to the vegetable mixture, ensuring they are well combined. The presenter notes that the amount of eggs may vary depending on their size, and an extra egg should be added if the mixture appears too dry. The cheese is then mixed in, taking care to adjust the salt level due to the cheese's saltiness.
The Secret Ingredient: Baking Powder
The presenter shares a tip for achieving a fluffier spinach pie: adding baking powder. A tablespoon of baking powder is mixed into the batter just before frying. This step can be skipped, but it enhances the pie's volume. After adding the baking powder, the mixture is allowed to sit for a minute or two to allow the flavors to blend.
Frying the Spinach Pie
Oil is heated in a pan until it is completely hot. The spinach pie mixture is then added to the pan, either by the spoonful for individual portions or all at once for a larger pie. The heat is reduced, and the pan is covered to allow the pie to cook thoroughly and brown on one side.
Cooking and Serving
The presenter checks the pie for doneness by touching it and inserting a wooden skewer. If the skewer comes out clean, the pie is cooked. The pie is then flipped, and the other side is browned. At this stage, the pie can be divided into smaller portions to ensure even cooking. The presenter mentions that chopped nuts can be added to the middle of the pie for extra flavor and texture.
Final Presentation and Health Benefits
The presenter showcases the finished spinach pie, emphasizing its crispy and delicious texture. She also mentions that she enjoys it with probiotic pickles, which she has a separate video for. She encourages viewers to subscribe to her channel for more recipes and tips.
