Pan Fried Nettle with Cumin

ısırgan otu Yemeği


Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

Most of us have lost all knowledge of usingwild herbs and leaves, which would have been standard in Ottoman times. A patient cook, browsing over a small patch of grassy ground, could fill a basket with edible greens. So let’s begin modestly, with nettles.

Pick them early in the year, when the tips are small, avoiding roadsides or anywhere that might have been sprayed. In rubber gloves, pinch off the top five leaves of each plant. At home, wash them thoroughly and pick off as much stem as you wish, like preparing spinach. You could substitute spinach or chard if you can’t get the nettles.


  • olive oil 1 tbsp
  • cumin seeds 1 tsp
  • nettles 100 g/3 oz, rinsed and drained
  • salt 1 tsp


  • In a frying pan or wok heat the oil, and add the cumin.
  • Toss in the nettles. Add salt.
  • Stir fry on a hot heat for three to five minutes.