Kuku Sabzi
A Persian herb frittata genuinely associated with Nowruz, often served alongside herbed rice and fish on New Year's Eve, its green color itself a real, deliberate symbol of spring's renewal. Real kuku sabzi is herb-forward rather than egg-forward: the eggs function mainly as a binder for a large mass of fresh parsley, cilantro, dill, and chives, the reverse of a Western frittata or omelet where egg is the main body and herbs are a garnish. Walnuts and barberries are traditionally folded in for texture and tartness.
Vegetarian
⚠ Contains: Egg, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 6 eggs
- 3 cups parsley, finely chopped
- 2 cups cilantro, finely chopped
- 1 cup dill, finely chopped
- 1/2 cup chives, finely chopped
- 1/2 tsp turmeric
- 1/3 cup walnuts, chopped
- 2 tbsp barberries (zereshk)
- Oil, for the pan
Steps
- Beat the eggs with turmeric and a little salt.
- Fold in all the chopped herbs, walnuts, and barberries until the mixture is more herb than egg.
- Heat oil in a skillet and pour in the mixture, spreading evenly.
- Cook over low heat, covered, until mostly set, then flip or finish under a broiler.
- Cut into wedges and serve warm or at room temperature.