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Persian greens frittata (kuku sabzi)

Time 1 hour 20 minutes
Yields Serves 6 to 10
Persian greens frittata (kuku sabzi)
(Glenn Koenig/ Los Angeles Times)
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Kuku is the perfect thing to make if you’ve just come back from your local farmers market, bags filled with fragrant herbs and other greenery. Parsley and coriander, dill and spinach, lettuce and scallions, leeks and fenugreek — it can all go into a bowl, from there into a cast-iron pan and ultimately, onto your table.

It can be made ahead of time and is best at room temperature. Unlike most frittatas, the proportion of greens to eggs vastly favors the greenery, which makes the dish not only more healthful but also vastly prettier.

From the story: Say ‘kuku’ three times fast, then make the terrific Persian herb and egg dish for Easter brunch

1

Place a rack in the upper third of the oven and heat the oven to 325 degrees.

2

In a large bowl, mix together the leeks, spinach, lettuce, green onions, parsley, cilantro and dill. Set aside.

3

In a small bowl, stir together the flour and water to make a paste. Set aside.

4

In a bowl, whisk the eggs until smooth. Add the yogurt, the flour and water paste, salt and pepper, stirring to combine.

5

Heat a 10-inch cast-iron or other heavy oven-proof skillet over medium heat. Add the oil, coating the bottom of the pan. Remove from heat.

6

Pour the egg mixture over the greens and stir, then pour the mixture into the hot pan. Sprinkle over the walnuts. Bake until the frittata is cooked through and set, about 45 minutes. Set aside for an hour or more to cool at room temperature before cutting into wedges and serving.