Kuku Sabzi (Persian Herb and Leek Frittata)

Kuku Sabzi (Persian Herb and Leek Frittata)

Kuku Sabzi (Persian Herb and Leek Frittata)

I honestly was surprised how good this frittata was the first time I made it. I was skeptical because it seems to be an overload of herbs to egg ratio. It ended up being unbelievably flavorful and not overpowering whatsoever. You can also bake this in a springform pan in the oven at 400 degrees for around 15 minutes; making this a quiche instead of a frittata.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast, Main Course
Cuisine: Iranian
Keyword: breakfast, Eggs, Iranian, main course, Western Asian
Servings: 4
Author: Alex Gorgos

Equipment

  • food processor

Ingredients

  • 6 tbsp vegetable oil
  • 1 medium white onion finely chopped
  • 1 medium leek washed; finely chopped
  • 5 large eggs beaten
  • 2 tsp salt
  • 1 tsp baking powder
  • 1 tsp black pepper
  • 1/2 tsp turmeric
  • 1 1/2 cups cilantro
  • 1 1/2 cups dill
  • 1 1/2 cups parsley
  • 2 tbsp dried fenugreek leaves

Instructions

  • Place all of the herbs in a food processor.
    Iranian, main course, breakfast, eggs
  • Pulse until finely chopped.
    Iranian, main course, breakfast, eggs
  • Sauté the onions and leeks for 10 minutes over medium heat. Let cool.
    Iranian, main course, breakfast, eggs
  • Beat the eggs with the baking powder, salt, pepper, and turmeric.
    Iranian, main course, breakfast, eggs
  • Stir in the herbs.
    Iranian, main course, breakfast, eggs
  • Stir in the cooled onions and leeks.
    Iranian, main course, breakfast, eggs
  • Heat up 3 tbsp of cooking oil in a large nonstick sauté pan over medium heat. Pour in the egg mixture and cover. Let set for 8 minutes.
    Iranian, main course, breakfast, eggs
  • Uncover. Place under your oven’s preheated broiler for 1 minute to lightly brown the top. Let sit for 5 minutes before serving.
    Iranian, main course, breakfast, eggs
Iranian, main course, breakfast, eggs