Kuku Sabzi: Persian Herb Frittata
This recipe is a great solution to those fresh herbs wilting in your fridge. And you can certainly throw in other greens like baby spinach.
Although Kuku sabzi is traditionally prepared stovetop, baking is an easy option. Helped by a little baking powder, you get an even lighter, fluffed-up frittata. Barberries and toasted walnuts add a little texture and welcomed flavor.
• 5 tbsp extra virgin olive oil
• 2 cups flat-leaf parsley, leaves
• 2 cups cilantro leaves and tender stems
• 1 cup roughly chopped fresh dill
• 6 scallions, trimmed and coarsely chopped
• 1 ½ tsp baking powder
• 1 tsp kosher salt
• ¾ tsp ground cardamom
• ¾ tsp ground cinnamon
• ½ tsp ground cumin
• ¼ tsp ground black pepper
• 6 large eggs
• ½ cup walnuts, toasted and chopped (optional)
• ⅓ cup dried barberries (optional)
1. Position an oven rack in the upper-middle position and heat oven to 375 degrees.
2. Trace the bottom of an 8-inch square pan or 9-inch round cake pan on kitchen parchment, then cut inside the lines to create a piece to fit in the bottom of the pan.
3. Coat the bottom and sides of the pan with 2 tablespoon extra virgin olive oil, turning the parchment to coat on both sides.
4. In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tablespoon extra virgin olive oil. Process until finely chopped. Set aside for now.
5. In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended, then add the remaining eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and barberries, if using. Pour into the prepared pan and smooth the top.
6. Bake in 375 degrees F heated-oven until the center of the egg is firm, about 20 to 25 minutes. (The egg mixture will rise, but will go down once you set it aside to cool.)
7. Let the kuku cool in the pan undisturbed for 5 minutes. When ready, run a thin knife around the edges to loosen the kuku. Invert onto a plate and remove the parchment from bottom. Slice into wedges and serve warm or at room temperature.