Kuku Sabzi - a Persian Herb Frittata that's a traditional Nowruz (Persian New Year) recipe made to celebrate the arrival of spring. Made with tons of fresh herbs, eggs and dried barberries, or zereshk.
Kuku Sabzi - Persian Herb Frittata
- Servings: ¼ frittata
- Yield: 4 servings
- Prep Time: 45 min
- Cooking Time: 40 min
- 1 cup minced parsley
- 1 cup minced cilantro
- 1 cup minced dill
- 1 cup minced scallions
- 5 medium eggs
- 2 tablespoons zereshk - known as dried barberries, washed and soaked in water for 30 mins (soak while you prep the herbs)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon turmeric
- 1 teaspoon baking powder
- Wash and mince all your herbs - this while take a good amount of time so pop in a movie and get chopping!
- Place all the minced herbs into a large bowl, and mix in the eggs, zereshk (dried barberries), salt, pepper and baking powder. The baking powder will help the frittata get a bit fluffier! Mix until combined.
- In a deep-walled non-stick pan, heat the olive oil over medium low heat. You want the heat to be very gentle.
- Once the pan has heated (about 5 minutes), pour your frittata mixture into the pan and put the lid on.
- Let it cook, covered, for about 25-30 minutes until the frittata has set.
- Cut into 4 slices and gently unstick from the pan - serve immediately or freeze for later use.