Iran · Iran

Kuku Sabzi (Persian Herb Frittata)

Name: Kuku Sabzi (Persian Herb Frittata)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Iran
Ingredients: flat-leaf parsley, finely chopped 150 g; fresh cilantro, finely chopped 80 g; fresh dill, finely chopped 50 g; fresh chives, snipped 30 g; fresh fenugreek leaves (or spinach) 50 g; large eggs 8 pieces; walnut halves, chopped 60 g; dried barberries (or currants) 20 g; ground turmeric 4 g; fine salt 6 g; black pepper 2 g; vegetable oil 40 ml

A vibrant green herb-packed frittata of parsley, cilantro, dill, fenugreek and chives bound with eggs.

40 minutes · 6 servings · Easy

Kuku sabzi is the Persian answer to a question every kitchen has: what to cook with the herbs that have gone soft. Parsley, dill, fenugreek and chives are chopped by hand and packed into the egg, and the volume is far greater than seems possible. The whole point is that the frittata stays green and moist rather than browning, which means low heat and a lid.

Ingredients

flat-leaf parsley, finely chopped150 g
fresh cilantro, finely chopped80 g
fresh dill, finely chopped50 g
fresh chives, snipped30 g
fresh fenugreek leaves (or spinach)50 g
large eggs8 pieces
walnut halves, chopped60 g
dried barberries (or currants)20 g
ground turmeric4 g
fine salt6 g
black pepper2 g
vegetable oil40 ml

Directions

1
Whisk eggs with herbs, walnuts, barberries, turmeric, salt and pepper.
2
Heat oil in an oven-safe pan over medium.
3
Pour in egg mixture; cook 4 minutes on the stovetop.
4
Finish under the broiler 6 minutes until set and lightly browned on top.
center is set and top is lightly browned
5
Rest 5 minutes; cut into wedges.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content