persian herb frittata

Kookoo Sabzi is a delicious and nutritious Persian frittata packed with fresh herbs, warm spices, and eggs. This classic Persian recipe is light and fluffy with a crisp, golden crust and a tender and soft interior. It is traditionally served for Nowruz (Persian New Year) but is enjoyed year-round as a delicious appetizer, side dish, or even a light main course. 

Kookoo Sabzi (Persian Herb Frittata)

dill,

cilantro,

parsley,

garlic chives

eggs

Greek yogurt

walnuts, chopped coarsely (optional, plus more for garnish)

fenugreek

salt

black pepper

turmeric powder

paprika

cornstarch flour

avocado oil (for cooking)

In a large mixing bowl, combine all the herbs and mix until evenly distributed.

In another large bowl, whisk together eggs, yogurt, walnuts and barberries (if using), fenugreek, salt, pepper, turmeric powder, paprika, and cornstarch until smooth.

Add the egg mixture to the herbs. Stir until evenly combined.

In a non-stick 10-inch skillet, add oil and heat over medium heat for 1-2 minutes until hot. Add the batter and spread evenly.

Cover the skillet and reduce the heat to low. Cook for 15-20 minutes until the top has set. You can run a rubber spatula along the outer edges of the frittata to make sure it’s not sticking.

Take a large plate (larger than the size of the pan) and place it upside down over the pan. Carefully flip the pan over to flip the frittata onto the plate.

In order to firm up the bottom half of the frittata, repeat the same process. Carefully slide the frittata back into the pan and cook for 10-15 minutes (covered) until the bottom is completely set.

Remove from heat and allow it to cool. About 5-10 minutes.

Garnish with crushed walnuts and dried barberries, if desired. Slice into wedges and serve warm or cold with Persian bread and yogurt.

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