Photos by Anna Voloshyna
If you see the word “frittata” and think “Been there, done that,” think again. This Iranian variety, kuku sabzi, is the perfect way to perk up tired taste buds. It’s generally served during Nowruz, or Persian New Year, to symbolize rebirth and fertility…but we love it so much we’re eating it all year long.
The ratio of herbs to eggs is much higher than a typical omelet or frittata, making it ideal for when you’ve got a fridge full of greens that are about to go bad. This recipe calls for cilantro, dill, and parsley, but feel free to experiment with other greens you may have on hand.
Recipe written and contributed by Chef Seti Shay of Seti’s Table. Make sure to check out her upcoming Persian feasts in San Francisco!
- 5 tablespoons avocado oil
- 1 medium onion, finely chopped
- 1 cup chives, finely chopped
- 1 1/2 cups cilantro, finely chopped
- 1 1/2 cups dill, finely chopped
- 1/2 cup parsley, finely chopped
- 5 large eggs
- 2 teaspoons panko or breadcrumbs
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 2 tablespoons barberries*
*You can find barberries in Middle Eastern or Mediterranean markets. If you can’t find them, substitute dried cranberries.
- Preheat oven to 350 degrees.
- Whisk eggs, salt, pepper, turmeric, and cinnamon in a large bowl.
- Using a spatula, mix in onion, chives, cilantro, dill, and parsley. Egg mixture should look thick and green.
- Heat avocado oil in a 10″ nonstick skillet or cast iron pan over medium.
- Pour egg and herb mixture into heated pan and cook for 5 minutes or until the bottom is just set.
- Transfer to the oven and cook for 15 minutes or until the top is set.
- Let frittata cool slightly before sliding out onto a platter and garnishing with the barberries.
Making this recipe? Post on Instagram and tag your ‘gram with #feastlyrecipes!