Persian Herb and Leek Frittata
A vibrant and aromatic Persian-style frittata loaded with fresh herbs like cilantro, dill, and parsley, combined with leeks and onions. This fragrant egg dish, known as Kuku Sabzi, is a perfect representation of Persian cuisine's love for fresh herbs.
Ingredients
- •5 tablespoons vegetable oil
- •1 medium onion
- •1 medium leek
- •5 large eggs
- •1½ teaspoons kosher salt
- •1 teaspoon baking powder
- •1 teaspoon black pepper
- •½ teaspoon ground turmeric
- •1½ cups cilantro
- •1½ cups dill
- •1½ cups parsley
- •1 tablespoon dried fenugreek leaves
Cooking Instructions
- 1.
Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10-12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
12 min
- 2.
Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
5 min
- 3.
Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8-10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
11 min
