RECIPES FROM 1979

Kukuye Sabzi

A green herb-and-egg bake from 1979, made with leeks, silver beet, spinach and walnuts.

VERY 1979

1 HOUR 25 MINS

SERVES 4-6

ABOUT THE RECIPE

Kukuye Sabzi was one of the more elegant-looking recipes in the book: leeks, parsley, silver beet, green onions, walnuts and eggs, all baked together and served with yoghurt.

On paper, it sounded like one of the safer savoury recipes from 1979. A Persian-style herb bake felt far more promising than some of the sweet mince and casserole experiments, especially with all those greens, walnuts and butter involved.

JUMP TO RECIPE

THE ORIGINAL RECIPE

Original 1979 Ward 9 cookbook page for Kukuye Sabzi.

THE MODERN CONVERSION

From 1979 to today’s kitchen.

The original recipe, reworked with clearer measurements, modern steps and everything you need to make it now.

Ingredients

2 cups finely chopped leeks

1 cup finely chopped parsley

2 cups finely chopped silver beet

1 cup finely chopped spinach

1 cup finely chopped green onions

1/3 cup walnuts, roughly chopped

2 teaspoons salt

1 1/2 tablespoons flour

1/2 teaspoon pepper

8 eggs, beaten

1/3 cup butter

Plain yoghurt, to serve

Method

Preheat your oven to 120°C fan-forced.

Finely chop the leeks, parsley, silver beet, spinach and green onions. Add them to a large bowl with the walnuts.

Add the salt, flour and pepper, then mix well.

Pour in the beaten eggs and stir until the greens are evenly coated.

Place the butter in a baking dish and melt it in the oven. Carefully remove the dish, swirl the butter around the base, then pour in the mixture.

Bake for about 1 hour, or until set, browned and firm in the centre.

Serve hot or cold with plain yoghurt.

Recipe book compiled by Ward 9w Hutt Hospital December 1979 City Slicker.

THE TASTE TEST

So, was it worth making again?

The honest verdict after cooking from the 1979 page.

For a moment, this looked like one of the chicest recipes in the book: all those chopped greens, walnuts and eggs, with yoghurt waiting on the side like it knew what it was doing.

The slice told a less glamorous story. The inside was much greyer than expected, and while the flavour was edible enough, it was soft, muted and not especially exciting. Not terrible. Not great. Not one I’d hurry back to.

SAMANTHA'S NOTES

A 1979 nod to kuku sabzi

Swap the lettuce for spinach

More yoghurt, less salt

This is a New Zealand 1979 interpretation of the Persian dish kuku sabzi, which is usually a beautiful herb-heavy egg dish that is definitely worth a try.

The original recipe called for lettuce, but I could not bring myself to bake iceberg into an egg dish. Spinach felt like the fairest substitute, keeping it green and leafy without completely changing the spirit of the recipe.

The recipe says to serve it with yoghurt, and that was definitely the right call. On the other hand, the two teaspoons of salt could definitely be toned down.

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