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.
Servings: 4
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.
- Pulse until finely chopped.
- Sauté the onions and leeks for 10 minutes over medium heat. Let cool.
- Beat the eggs with the baking powder, salt, pepper, and turmeric.
- Stir in the herbs.
- Stir in the cooled onions and leeks.
- 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.
- Uncover. Place under your oven’s preheated broiler for 1 minute to lightly brown the top. Let sit for 5 minutes before serving.
