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Kuku Sabzi
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Prep Time:
15 minutes
15 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
35 minutes
35 minutes
Easy Persian frittata bursting with fresh herbs.
Ingredients:
- 1 large leek
- 3 tablespoons extra-virgin olive oil, divided
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon ground fenugreek
- 0.75 teaspoon kosher salt
- 0.5 teaspoon ground turmeric
- 1.5 cups finely chopped fresh parsley
- 1 cup finely chopped fresh cilantro
- 0.75 cup finely chopped fresh dill
Instructions:
- Cut the leek in half lengthwise, then thinly slice crosswise.
- In a 10-inch, nonstick, broiler-safe skillet over medium heat, warm 1 tablespoon of olive oil. Sauté the leek until soft and golden, about 8 to 10 minutes. Take off the heat.
- Preheat the broiler in the top third of the oven.
- In a large bowl, vigorously whisk the eggs. Add baking powder, fenugreek, salt, and turmeric, whisking until fully incorporated. Then, gently fold in the parsley, cilantro, dill, and leeks until well mixed, ensuring the mixture is herb-packed with just the right amount of egg for moisture.
- In the same skillet, heat the remaining olive oil over medium heat. Add the herb mixture, spread it evenly, and smooth the top. Cover and cook without stirring until the bottom and edges are just set, about 8 minutes.
- Broil uncovered until the top and middle are perfectly cooked, for about 1 to 2 minutes.