Ottolenghi's Iranian Herb Fritters with Barberry Dipping Sauce
Published on May 1st, 2025
Intermediate
If you're looking to add colour, flavour, and a touch of Persian flair to your table, this Iranian herb fritters recipe by Ottolenghi is a must-try. Packed with fresh herbs and spices, these vibrant fritters are a nod to the traditional Kuku sabzi, a classic Iranian dish often served at New Year celebrations. Paired with a tangy-sweet barberry dipping sauce, this dish offers a unique blend of textures and flavours that’s hard to resist.
Why You’ll Love This Iranian Herb Fritters Recipe
Ottolenghi’s take on the Iranian herb fritters with barberry dipping sauce balances traditional roots with modern elegance. The herbaceous base brings depth, the eggs hold everything together beautifully, and the sauce adds a bold pop of flavour that elevates every bite. Whether you're hosting friends or preparing a light vegetarian dinner, these fritters are incredibly satisfying.
Ingredients For the Barberry Dipping Sauce
- 25g barberries (soaked in hot water for 5 minutes, then strained)
- 90g demerara sugar
- 1 tbsp soy sauce
- 35ml lime juice (from 2 limes)
- 1 small mild red chilli, thinly sliced
- Fine sea salt
Ingredients For the Herb Fritters
- 120g finely chopped fresh herbs (dill, basil, coriander, mint, or parsley)
- 90g finely chopped spring onions
- 1.5 tsp ground cumin
- 1 tbsp nigella seeds
- 50g panko breadcrumbs
- 25g roughly chopped walnut halves
- 8 large eggs, beaten
- 60ml sunflower or olive oil
- Fine sea salt
Instructions
- Start by combining barberries, sugar, soy sauce, 150ml water, and ½ tsp salt in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5–8 minutes. The goal is to reduce the liquid to a maple syrup-like consistency that clings to the barberries. Once done, remove from heat, stir in the lime juice and sliced chilli, and set aside to cool.
- In a large mixing bowl, combine the herbs, spring onions, cumin, nigella seeds, panko breadcrumbs, and chopped walnuts. Add the beaten eggs and ½ tsp salt, and stir until well mixed. You can pulse the mixture in a food processor to save time and ensure even distribution.
- Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. Scoop ladles of the batter into the pan, ideally four at a time, and shape them into small rounds about 9cm wide. Fry for 1–2 minutes on each side until golden and crisp. Transfer to a paper-lined plate and repeat with the remaining batter.
- Serve the fritters warm or at room temperature, with the luscious barberry dipping sauce on the side. The sauce also works wonderfully with roast meats or as a salad dressing base.
Persian Flavours at Your Fingertips
This Iranian herb fritters recipe celebrates the essence of Persian cuisine: bold herbs, rich textures, and complex, tangy-sweet notes. While it draws inspiration from the traditional Kuku sabzi, Ottolenghi gives it a fresh twist with added nigella seeds, crunchy walnuts, and a vibrant sauce where the barberries truly shine.
At LemonSalt.co.uk, we love discovering global recipes that bring new life to your dinner table. Explore our collection of exotic spices, Persian pantry staples, and unique serving ware to elevate your culinary creations.
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