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Kuku Sabzi (Persian Herb Frittata)
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Prep Time:
20 minutes
20 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
40 minutes
40 minutes
Festive baked eggs bursting with fresh herbs and bright barberries for a delightful taste explosion.
Ingredients:
- 3 tablespoons olive oil, divided
- 3 1/2 ounces fresh flat leaf parsley (about 1 bunch)
- 3 1/2 ounces fresh cilantro (about 1 bunch)
- 3 1/2 ounces fresh dill (about 1 bunch)
- 5 scallions, dark green part only
- 1 1/2 ounces baby spinach (a generous handful)
- 2 cloves garlic
- 6 large eggs
- 1/2 teaspoon ground turmeric
- Zest of 1 lime (about 1/2 packed teaspoon)
- 1 tablespoon all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons dried barberries, plus more for serving
- 1 tablespoon chopped raw walnuts, plus more for garnish
Instructions:
- Preheat the oven to 350°F. Grease a 12-cup muffin tin with olive oil and line each cup with parchment paper or cupcake liners. Lightly brush with olive oil. Use approximately 1 tablespoon olive oil for greasing.
- Prepare the herbs: Remove the woody ends from the parsley, cilantro, and dill. Wash along with the scallion greens and spinach, then dry thoroughly using a salad spinner or kitchen towel.
- Prepare the kuku sabzi mixture: Combine washed and dried parsley, cilantro, dill, scallions, spinach, and garlic in a food processor. Pulse until herbs and garlic are coarsely chopped, scraping the bowl as needed. Add 2 tablespoons olive oil, eggs, turmeric, lime zest, flour, salt, and black pepper. Blitz for about 5 seconds until herbs are finely chopped and evenly mixed into the eggs. The mixture should be chunky with visible herb pieces, not smooth.
- Mix in the barberries and walnuts until well combined, right in the food processor.
- To bake the kuku sabzi, evenly distribute the mixture into 12 muffin cups. Bake for 20 minutes until a wooden skewer or knife tip inserted in the center comes out clean. If needed, bake for an additional 2 minutes, but not exceeding 5 minutes.
- Enjoy your kuku sabzi by letting it cool in the muffin tins for 10 minutes. Gently remove the liners and serve warm, at room temperature, or cold with a garnish of ground walnuts and barberries on top. Store any leftovers in the fridge for up to 3 days. Share your feedback with a review!