This kuku sabzi is an easy Persian frittata that uses egg as the binder to showcase the fresh herbs that make this dish delicious and unforgettable.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
203 Calories
Recipe Instructions
Step 1
Slice leek in half lengthwise, then slice thinly crosswise.
Step 2
Heat 1 tablespoon olive oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.
Step 3
Preheat the oven's broiler with the rack in the upper third position.
Step 4
Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric; whisk until thoroughly combined. Fold in parsley, cilantro, dill, and leeks. Gently stir to combine; the mixture will be mostly herbs, with just enough egg for moisture.
Step 5
Heat remaining 2 tablespoons olive oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the skillet, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.
Step 6
Uncover and cook under the preheated broiler until the top and middle are cooked through, 1 to 2 minutes.
