Persian Herb Frittata (Kuku Sabzi)

Iran’s iconic herb-packed egg dish — deep green and fragrant. Served at Nowruz celebrations.

Ingredients

• 6 large eggs
• 2 cups fresh parsley, finely chopped
• 2 cups fresh cilantro, finely chopped
• 1 cup fresh dill, finely chopped
• 4 green onions, finely sliced
• 1/4 cup walnuts, chopped (optional)
• 1/4 cup dried cranberries (barberries traditionally)
• 1 tsp turmeric
• 1/2 tsp cinnamon

Salt and pepper

• 3 tbsp butter or oil

Directions

1. The herbs should be very finely chopped — this is the work that makes kuku sabzi.
2. Beat eggs. Mix in all herbs, onion, walnuts, cranberries, turmeric, cinnamon, salt.
3. Heat butter in a heavy 10-inch skillet over medium-low heat.
4. Pour in egg mixture. It should be mostly herbs with eggs as a binder.
5. Cover and cook on low heat 12-15 minutes until nearly set.
6. Either flip (carefully) and cook 3 min, or finish under the broiler.
7. Serve in wedges, warm or at room temperature.

Notes

Kuku sabzi is 80% herbs — unlike a frittata where eggs dominate. The herbs must be finely chopped. The flavors are bright, herbal, and completely unique to Persian cooking.