Kuku Sabzi (Fresh Herb and Leek Frittata) (Edit recipe)

Welcome to the world of herbs! Herbs play a significant role in Persian cuisine, whether they are served fresh as an appetizer with bread and cheese or cooked into Kuku or Khoresh (Persian stews). Herbs are integrated into Persian dishes not only to brighten up the colors and bring a brilliant herbal taste, but also to create luscious and earthy sauces. It’s not just a sprig of herbs, but rather bunches and bunches of them.

20 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	225
Fat:	10 g
Carbohydrates:	24 g
Protein:	18 g
Cholesterol:	3 g
Sodium:	943 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

4-5 Eggs, (see note)
1 cup Cilantro, fresh, coarsely chopped (leaves and softer section of the stem)
1 cup Parsley, fresh, coarsely chopped (leaves and softer section of the stem)
1 cup fresh Dill, coarsely chopped (leaves and softer section of the stem)
1 cup Chives, (or scallions or leeks, mixture of green and white part for the scallion or leeks)
1 Tbsp Dried Fenugreek Leaves
.5 tsp Turmeric Powder
1.5 tsp Salt
.5 tsp Ground Fresh Black Peppercorns
4 Tbsp Organic Walnuts, (chopped)
3 Tbsp Dried Barberries
1 tsp Unsalted Butter, (for greasing the pan)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375º F.
In a medium sized bowl, break the eggs and mix well with a whisk. Set aside.
In a food processor, place small amounts of herbs and process until they are finely chopped.
Repeat this process until all the herbs have been processed. Place in a large bowl.
Add the remaining ingredients (with the exception of the butter) and whisked eggs to the herbs mixture and mix well.
Rub a 9-inch pie dish or similar oven proof baking dish with butter and pour in the egg and herbs mixture.
Bake uncovered for 30-40 minutes or until the eggs are fully cooked. Baking times will vary depending on your baking dishu2019s size and whether the mixture is spread out or more stacked.
Allow the Kuku to rest for 5 minutes before removing it from the pan. Place on a serving platter and serve.
Kuku Sabzi is often served with flat breads or steamed basmati rice and a side of yogurt.

Notes

Adjust the number of eggs to make sure the Kuku batter is dense with chopped herbs. You should not be able to see any eggs separating from the Kuku batter. // Though I typically cook my Kuku in the oven, it is more traditional to cook them with oil in a frying pan with a lid. // Add about 4-6 tablespoons of oil to the pan and cook for 15 minutes, covered. Flip, add another couple of tablespoons of oil, and cook on the other side uncovered for about 10 minutes. You may want to cut the kuku pieces into quarters to make it easier to flip.