Скачать или смотреть Breaking Bread – Episode 2: Kuku Sabzi with Ghazaleh Nozamani

In the second episode of Breaking Bread, we continue our journey of exploring newcomer stories
in Chilliwack, BC, one of Canada’s fastest-growing and most diverse communities. Host Mark
Hart sits down with Ghazaleh Nozamani—a passionate labour and political activist, Red Seal
Journeyperson (mechanical insulator), and President of the non-profit organization Love Without
Borders.
Ghazaleh shares her remarkable story: fleeing Iran due to political persecution, finding
temporary refuge in Cyprus, and ultimately being sponsored to come to Canada. Discover how
she turned her harrowing experiences into a drive to help others through Love Without Borders,
an organization providing tiny homes to newcomers and connecting them to skilled trades
opportunities. Ghazaleh is also at work on a book detailing her life, offering even deeper insight
into her inspiring journey.
In this episode, we cook Kuku Sabzi, a flavorful Persian egg and herb dish that symbolizes
renewal and hope—much like Ghazaleh’s story.
Breaking Bread is co-produced by Rise Baking Lab and the Chilliwack Local Immigration
Partnership. Special thanks to Chilliwack Community Services for their support.
Host: Mark Hart

Guest: Ghazaleh Nozamani (President, Love Without Borders)
Video & Editing: Kael Gough-Johnson, Punch Productions
Remember to like, share, and subscribe for more inspiring newcomer stories—one dish at a time!
Recipe:
Ingredients (Serves about 4):
2–3 cups Persian chives (or leeks), chopped
¾ cup fresh cilantro, chopped
½ cup fresh dill, chopped
5–6 large eggs
1 tablespoon flour (for thickening)
1 clove garlic, chopped
¼ white onion, chopped
½ teaspoon salt
¼ teaspoon freshly cracked black pepper (or to taste)
1 tablespoon saffron threads
¾ cup walnut halves
2 tablespoons zereshk (barberries), optional
3 tablespoons butter (or vegetable oil)
Preparation
1. Bloom the Saffron:
Crush the saffron threads in a small bowl. Add 1–2 tablespoons of hot water and let it sit for a
few minutes to release the flavors and color.
2. Mix the Herbs and Eggs:
In a large bowl, combine the chopped chives (or leeks), cilantro, flour and dill.
Lightly beat the eggs, then gradually add them to the herbs until you reach a thick (not-too-
liquid) consistency.
3. Add Seasonings:
Stir in the chopped onion, garlic, salt, and black pepper.
4. Cook the First Side:
Heat a pan over medium-high heat. Add the butter or oil; it should sizzle when it hits the pan.
Pour in the herb-egg mixture and spread it evenly with a spatula.
Cook uncovered until the bottom is golden brown.
5. Flip and Add Toppings:
Carefully flip the kuku. (If you find flipping tricky, slide it onto a plate and flip it back into the
pan.)
Sprinkle the zereshk (if using) and walnuts on top.
Drizzle the saffron mixture over everything.
6. Finish Cooking:

Cover the pan with a lid to allow steam to cook the second side.
Continue cooking until it is golden brown on the other side and thoroughly cooked in the center.
7. Serve:
Slice into wedges and serve warm with bread or your favorite side.
Optional: If the barberries are too tart, you can lightly fry them with a bit of sugar before adding
them.