Local name: کوکو سبزی
The Persian green herb cake, a mountain of fresh herbs bound with a chickpea-flour batter, with walnuts and barberries.
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Photo: Aron (عارون), CC BY-SA 4.0
The classic version is bound with eggs. Chickpea flour holds it together just as well, with a nutty note that suits the herbs.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
Here it does. Whisked with water and baking powder and left to rest ten minutes, it gives a cake that holds together as well as the classic egg version, with a nutty note that suits the herbs.
You do not flip it whole: cut it into quarters in the pan after the first 12 minutes, then turn each piece separately. With something this loaded with herbs, that is the reliable way.
Dried cranberries, already listed as the alternative. They give the same sour punctuation among the herbs, slightly sweeter and in bigger pieces, so chop them if you want them spread more evenly.
The chickpea’s four states — raw ground, cooked whole, puréed, milled to flour — what each one makes possible, and why a tin cannot stand in for them.
The kitchens that never needed wheat, from nixtamalised maize to teff and cassava, and the places gluten hides where nobody thinks to look.
What the word ladera covers, why these dishes are eaten warm rather than hot, and how they differ from the rest of the meatless Greek repertoire.
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