Kuku sabzi is a green herb frittata that will make your tastebuds explode with flavor. The first time I taste it was in Cafeh Tehran, one of my favorite places to eat in Lisbon. This frittata I had to eat again but this time homemade. This recipe is easy to make either for lunch or diner.
First off all if you love herbs, you’ll fall in love with Kuku sabzi. Every week I go to the organic market to get my favorite herb collection and most of them are the main characters in this Persian specialty: dill, coriander/cilantro and parsley. What makes this frittata special is the herbal infusion with sweet bites of walnuts and sun dried tomatoes. If you wish, you can also add dried cranberries to it.
This dish is also perfect to finish all your green leftovers. Go wild on the greens you have at home. For example if you have kale leftovers, it will perfectly fit, like any other green cabbage. Just so you know, if you pass by the toilet after eating, don’t be surprised if you smell something weird. You ate a large amount of herbs and that can affect the color and the smell of your pee, like when eating asparagus. But, no worries, the smell is temporary and herbs have a positive effect on our urinary system.
Persian Herb Frittata
- 7 spring onions
- 1 leek
- 3 tbsp olive oil
- 2 cups chopped parsley
- 2 cups cilantro
- 1 cup dill
- 1 cups lettuce
- 2 cups spinach
- 5 eggs
- 1 tsp curcuma
- salt and pepper by taste
- 1/2 cup walnuts
- 1/2 cup sundried tomatoes
Yoghurt herb dip
- 115 gram greek yoghurt
- 1 garlic
- pepper and salt by taste
- dill as much as you like
- Cut the leek, the green onions and chop all the herbs. Cut the sun dried tomatoes and set aside.
- Bring a large skillet to a medium heath and add 2 tbsp of olive oil. Add the leek and the green onions until they soften. Add the herbs, lettuce and spinach and cook while stirring for a few minutes. Drain in a sieve to let all the water out.
- Whisk the eggs together with the spices in a bowl. If you're a spicy person like us, use as much as you want. Add the herb mix, the walnuts and the sun dried tomatoes. Preheat the oven with 180°C.
- Bring an oven-safe skillet (about 20 cm) to a medium heath and add the remaining oil. Pour the egg herbs mix in the skillet and cover with a lit or use aluminium foil. Let it cook for 5 minutes or a bit more until it starts to get a bit of a brown color.
- The last part of cooking happens in the oven. Remove the lit and transfer the skillet into the middle of the oven. Bake for 3 more minutes or if needed a few minutes more. Feel with your hands if the eggs are cooked well.
- Now the tricky part: you are going to flip the frittata into a plate. Best is if you can do this together. When you're alone, maybe just leave it in the skillet. Use a big plate that fits perfectly on top of the frittata. Put it on top of it and turn the skillet upside down. Serve with a salad.
- Mix the yoghurt with lemon and pressed garlic. Add pepper and salt by taste and add as much dill as you like until you have a fresh dip.