Kookoo Sabzi (Fresh Herb Frittata)

The bunches upon bunches of green herbs that take over our kitchen table on a regular basis are mixed here with a few eggs and spices for a fragrant, fresh, and vibrant kookoo sabzi. Use this recipe as a guide for all the greens and spices that can be thrown in.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 238 Calories

Ingredients

• ¼ teaspoon ground cinnamon
• 2 tablespoons olive oil
• ¼ teaspoon ground black pepper
• ⅓ cup olive oil
• 1 clove garlic, chopped
• ½ teaspoon ground turmeric
• 1 teaspoon dried tarragon
• 1 bunch green onions, finely chopped
• 1 bunch Swiss chard, stems removed
• 1 teaspoon dried fenugreek leaves
• ¼ teaspoon ground saffron (Optional)
• 1 ½ teaspoons kosher salt (such as Diamond Crystal®)
• ½ cup walnuts, roughly chopped
• ⅓ cup fresh barberries
• 1 bunch fresh parsley, tough stems trimmed
• 1 bunch fresh cilantro, tough stems trimmed
• 1 bunch fresh dill, tough stems trimmed
• ¼ teaspoon ground Damask rose petals
• 6 large eggs, or more as needed

Recipe Instructions

Step 1

Soak barberries in water to cover for 10 minutes. Drain.

Step 2

Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.

Step 3

Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.

Step 4

Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.