Persian Herb Frittata (Kuku Sabzi)
You’ll go cuckoo for this striking one-pan dish inspired by a traditional Persian frittata called kuku sabzi. It comes out of the oven glowing a deep shade of green, ready to take a central spot on the table or to shine as a side with fish and rice. We went light on the eggs—just enough […]
Ingredients
- 1 leek, chopped
- 8 green onions, chopped
- 3 tbsp (45 ml) olive oil
- 2 cups (90 g) parsley, finely chopped
- 2 cups (90 g) cilantro, finely chopped
- 1 cup (45 g) dill, finely chopped
- 2 cups (60 g) spinach, finely chopped
- 1 cup (50 g) lettuce, finely chopped
- 5 eggs
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup (50 g) whole walnuts
- 1 tbsp dried unsweetened cranberries (optional) or barberries (see note)
Instructions
- In a large skillet over medium-high heat, soften the leek and green onions in 2 tbsp (30 ml) of the oil. Add the herbs, spinach and lettuce and continue cooking for 2 minutes, stirring. Drain.
- In a bowl, whisk together the eggs, turmeric, salt and pepper. Add the herb mixture, walnuts and cranberries,
- if using.
- With the rack in the middle position, preheat the oven to broil.
- In an oven-safe non-stick skillet about 8 inches (20 cm) in diameter, over medium heat, add the remaining oil. Pour the egg mixture overtop, cover and cook for 5 minutes or until the sides begin to brown. Remove the lid and bake in the oven for 3 minutes.
- Unmould onto a serving plate. Delicious with our herbed rice with pan-fried trout.
You’ll go cuckoo for this striking one-pan dish inspired by a traditional Persian frittata called kuku sabzi. It comes out of the oven glowing a deep shade of green, ready to take a central spot on the table or to shine as a side with fish and rice. We went light on the eggs—just enough to hold it all together—and heavy on the plants: a motherlode of parsley, cilantro, dill, spinach and lettuce, along with walnuts and dried cranberries (or barberries, for a more authentic accent).