Kuku Sabzi (Persian Fresh Herb Frittata)

Kuku (kookoo?) sabzi is a very simple yet satisfying Persian dish that uses up almost any fresh herbs you have. You can use the ones listed below or feel free to use whatever you have on hand. Make sure to eat this with pickled vegetables, which adds a much welcomed crunch to this otherwise soft food. I combined recipes from Turmeric Saffron and another blog, My Persian Kitchen to come up with the below.

Ingredients

• 2 cups flat-leaf parsley, finely chopped
• 2 cups scallions or (leeks, chives, Iranian tareh), finely chopped
• 1 cup dill, finely chopped
• 1 cup cilantro, finely chopped
• 2 tablespoons barberries (zereshk) (optional)
• 2 tablespoons walnuts, chopped (optional)
• 5 large eggs
• 1/3 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tsp baking powder
• 4-5 tablespoons vegetable oil or olive oil

Instructions

1. In a large mixing bowl, beat the eggs well with a whisk. 
2. Then add all the above ingredients except the oil and mix thoroughly until well blended. 
3. To this mixture add one tablespoon of olive oil and stir well.
4. In an oven proof baking dish place the remaining oil. 
5. Gently pour the herb mixture into the dish evenly, cover lightly with an aluminum foil and place in a 350 degrees Fahrenheit pre-heated oven for 40 minutes. 
6. Half way through cooking remove the foil. Once cooked, remove from oven and allow to cool for a few minutes before cutting it into small pieces. 

Serves 2-4.