Kuku Sabzi Persian Frittata
Kuku Sabzi is a fluffy omelet-style dish with spinach, herbs and nuts. Check our video to make this Persian frittata in just over 30 minutes!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz fresh spinach ((chopped or baby spinach leaves))
- 1 medium yellow onion (diced)
- 5 tbsp vegetable oil (divided)
- 1 1/2 cups cilantro (chopped (2 bunches typically, stems removed))
- 1 1/2 cups parsley (chopped (2 bunches typically, stems removed))
- 1/2 cup dill (chopped (1 bunch typically, stems removed))
- 1/4 cup walnuts (chopped)
- 2 tbsp raisins ((golden sultanas preferred))
- 1 tbsp fenugreek leaves
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 1/2 tsp turmeric
- 1 tsp baking powder
- 6 large eggs
Instructions
- 1
In an oven proof skillet over medium heat add 2 tablespoons of the oil. After a minute add the onion and cook for 8 minutes until translucent. Top with spinach and turn to cook for 2 minutes. Remove cooked onion and spinach from pan and set aside to cool. Discard any water left in the skillet.
- 2
Meanwhile chop herbs using sharp knife (do not use food processor, it releases too much water) and set aside.
- 3
In a large bowl whisk the eggs and add the herbs, walnuts, raisins, fenugreek, pepper, salt, turmeric and baking powder. Fold in the cooled onion and spinach (Note 1).
- 4
Wipe out the skillet and add remaining 3 tablespoon of the oil over medium high heat. When oil shimmers slightly, carefully add the herb egg mixture, and using a rubber spatula, pat down for an even top.
- 5
Cover and cook for 8-10 minutes, until just about set. Center will still be a little jiggly. Carefully run rubber spatula around rim to loosen. Place under broiler for 1-2 minutes to set and be ever so slightly light brown.
- 6
Serve warm or cold as is or with lavash bread, yogurt or cheese.