Kuku sabzi (Persian herb frittata)
A deep green frittata that is mostly fresh herbs held together with egg, fragrant and bright, and just as good cold from the fridge the next day.
- 45 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.94 a serving
- 470 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 bunch fresh parsley
- 1 bunch cilantro
- 1 package fresh dill
- 1 bunch green onions
- 6 large eggs
- ⅓ cup walnuts, chopped
- 2 tbsp dried cranberries, chopped (optional)
- ½ cup plain Greek yogurt, for serving
- 4 pita bread, warmed
From your pantry
- ½ tsp ground turmeric
- ½ tsp baking powder
- 1 tsp salt
- ¼ tsp black pepper
- 3 tbsp olive oil
Each serving has about 470 calories, 21 g protein, 41 g carbs and 25 g fat, and costs about $2.94 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No pita bread? Flour tortillas work.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F. Wash the herbs and green onions, then dry them very well in a clean kitchen towel.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Dolly’s tip: Get them as dry as you can. Wet herbs make a soggy kuku.the herbs, tender stems and all, and the green onions. You should have about 4 cups.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Dolly’s tip: It looks like a mountain of green. That’s right; it cooks down and holds the eggs together.the eggs, turmeric, baking powder, salt and pepper in a large bowl. Stir in the herbs, walnuts and cranberries until it looks more green than yellow.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Heat the oil in a 10-inch oven-safe over medium heat until it .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Medium heat
Dolly’s tip: Not sure your skillet can go in the oven? No plastic on the handle means yes.Pour in the mixture and press it flat.
Medium heat
Cook without stirring for 5 minutes, until the edges are set.
Medium heatTimer: 5 min
Move the to the oven and 15 to 18 minutes, until the middle is firm and a knife poked in comes out clean.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 16 min
Dolly’s tip: The handle is oven-hot now. Drape a towel over it so you remember.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it 5 minutes, then cut into wedges. Serve warm or at with the yogurt and warm pita.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Room temperature. It means letting something sit out until it’s no longer fridge-cold, about 30 to 60 minutes for butter or eggs. It helps things blend smoothly, but never leave raw meat out over 2 hours.
How you’ll know: It feels cool, not cold, and butter dents easily when you press it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
