Kuku Sabzi - Persian Herb Frittata (Authentic Family Recipe)

Wash the fresh herbs and spinach and ensure to dry them well to remove all the water using a salad spinner or kitchen towels
(you can also prep this the night before and keep in the fridge to dry out more)
Chop all the herbs and spinach well and slice the scallions
Finley chop up the walnuts, you can optionally toast them in a saucepan first for a few minutes
In a large bowl whisk the eggs
Add turmeric powder, baking powder, flour, ½ teaspoon salt and good pinch of pepper. Whisk together
Add the chopped greens, fenugreek, chopped walnuts and barberries and stir the mixture together - don't over beat as it will make it watery
The mixture should be a thick batter consistency, if too wet you can add a 2nd spoon of flour if needed
Heat 3 tablespoons of olive oil in a non-stick saucepan over low - medium heat (~ 9.5 inches / 24 cm). Add the batter and quickly flatten the top evenly with a rubber spatula
Cook for ~ 15 minutes until you see the top and the sides have set. Within this time, ensure to move the sides from time to time with the spatula to ensure it's not sticking
Place a large plate on top of the pan and carefully flip upside down onto the plate. It should be a very dark green color close to black
Add a light drizzle of oil to the pan, and slide the kuku back on the pan to cook the second side for about 10 minutes. Check one of the corners to ensure it has browned enough and flip back onto the plate
Allow it to cool for at least 10 minutes before slicing. Then slice into squares or triangles. Garnish with chopped walnuts and barberries and serve up your delicious Persian Kuku Sabzi and enjoy!

Kuku Sabzi - Persian Herb Frittata (Authentic Family Recipe)

Ingredients

Instructions

Notes

Nutrition