Kuku Sabzi ~ Persian Frittata With Fresh Herbs
Today’s post is the last of the recipes for the traditional meal consumed for Norouz.
Kuku Sabzi is by far my most favorite type of kuku. This dish is pretty easy to make and it’s so delicious!
1 cup fresh parsley, packed
1 cup fresh cilantro, packed
1 cup dill, packed
1 cup chopped chives or tareh
1/3 cup walnuts
1-2 tbsp zereshk (barberries), washed and drained
1 tsp baking powder
Remove stems from all herbs.
Rough chop the herbs.
Toast the walnuts for a few minutes.
Place eggs in a bowl. Add baking powder, salt and pepper. Mix well.
Add herbs, walnuts, and zereshk to the eggs. Mix well until all nicely incorporated.
Warm up a non-stick pan with some oil. Place the egg and herbs mixture in. Cover and cook for about 20 minutes on medium-low.
Cut the kuku into four pieces and carefully flip each piece. Cover and cook for another 20 minutes or until kuku is cooked through.
Cut kuku into 8 wedges and place on a serving platter.