Think flaky pastry and a riot of Persian herbs — this galette folds rustic French technique into the green, bright flavors of kuku sabzi for a showstopping, sliceable centerpiece.
Why do we cook? Ask a hundred people and you’ll get a hundred different answers.
For me, cooking goes beyond following instructions — it’s where the senses wake up. The feel of dough beneath your palms, the scent and texture of fresh herbs, and that creative spark that transforms simple ingredients into something special. Cooking is a dance between tradition and invention, blending flavors, cultures and memories into every plate.
Sometimes we cook to honour tradition; sometimes to experiment, borrowing techniques from different cuisines to create something new. This recipe is a meeting of worlds: the French galette’s flaky, rustic crust paired with Persia’s exuberant green-herb fillings — a fusion that celebrates both culinary lineages.
Food traditions link us to our roots while evolving with each generation. Every meal tells a story: elements of past and present harmonizing on the table.
Prep Time: 1 hour 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes
Course: Main, Side Dish
Cuisine: French, Iranian, Persian
Servings: 4
1½ cups whole wheat pastry flour (or all-purpose)
1 teaspoon sugar
1 teaspoon sea salt
8 tablespoons unsalted butter, cut into ¼-inch cubes and chilled
7–8 tablespoons ice water
1 cup lightly packed parsley leaves, finely chopped
1 cup lightly packed cilantro leaves, finely chopped
½ cup lightly packed dill leaves, finely chopped
4 green onion stems, finely chopped
1 tablespoon dried fenugreek leaves
¾ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground turmeric
2–3 large eggs
2 tablespoons coarsely chopped walnuts
1 tablespoon barberries
1 tablespoon olive oil
1 tablespoon mirin or olive oil (optional)
In a food processor combine the flour, sugar and salt and pulse briefly to mix. Add the chilled butter and pulse 10–12 times until the mixture resembles pea-sized crumbs.
Add ice water one tablespoon at a time, pulsing up to 8 times, until the dough just comes together. If it still looks dry, add another tablespoon of water. Be careful not to overwork the dough.
Turn the dough out onto plastic wrap, gently press it into a square (it needn’t be fully cohesive), wrap and chill for 30 minutes.
On a lightly floured surface roll the cold dough to a 10×8-inch rectangle. Fold the top third down, then the bottom third up (like a letter). Rotate the dough 90°, roll again to 10×8 inches and fold into thirds once more. Wrap and chill another 30 minutes.
Remove the dough from the fridge and let it rest at room temperature about 15 minutes. Meanwhile preheat the oven to 375°F and line a baking sheet with parchment.
Mix all the herb filling ingredients together (except the olive oil) and set aside.
On a floured surface roll the dough into a 12-inch circle, then transfer it carefully to the prepared baking sheet.
Spoon the herb mixture into the center of the dough, leaving a 2-inch border.
Lift a section of the dough edge and fold it over the filling, making a pleat; continue around the circle, slightly overlapping each pleat and pressing gently to seal as you go.
Drizzle the olive oil slowly over the herb filling. Brush the galette edges with mirin or olive oil to encourage a golden crust.
Bake until the eggs set and the crust is golden and crisp, about 35–40 minutes.
Let cool 5–10 minutes before slicing and serving.
Start with 2 eggs and add a third only if the filling seems dry; you want a moist filling without excess liquid separating from the herbs.
