Kuku sabzi is a classic Persian herb frittata. It is packed to the brim with fresh herbs, greens and just enough eggs to hold it all together. The browned crust provides textural contrast and flavour. Eat kuku cold, room temperature, or warm at any time of the day.
Servings6
Equipment
- 10.25-inch cast iron skillet , see notes if you don't have an oven-proof frying pan
Ingredients
- 1 pound chard leaves , or spinach leaves
- 1 leek , whites and greens finely diced and washed
- 2 tablespoons olive oil , divided
- 4 tablespoons butter , divided
- 2 cups finely chopped parsley , leaves and tender stems
- 2 cups finely chopped cilantro , leaves and tender stems
- 1 cup finely chopped dill , leaves and tender stems
- ¼ cup dried barberries* (optional) , rinsed and dried
- 2 teaspoons dried dill
- ½ teaspoon baking powder
- 7 large eggs
- salt and freshly ground black pepper
To Serve (optional)
- mast-o khiar , or yoghurt
- radishes
- Middle Eastern pickles , or cornichons
- flatbread , or pita
Instructions
- Preheat the oven to 375 °F, centre rack.
- Bring salted water to a boil in a large pot – I use roughly one teaspoon per quart (litre). Cook the chard leaves for 2 minutes. Then transfer it to a colander or mesh strainer and set it aside to cool down.
- Heat a 10-inch cast iron skillet* or oven-proof frying pan over medium heat. Add 1 tablespoon each of olive oil and butter. Once the butter melts, add the leeks with a pinch of salt. Cook until tender and translucent, not browned – about 10 to 15 minutes. Turn the heat down if necessary, and add a splash of water if the pan gets too dry.
- Squeeze the cooked chard leaves dry and discard the liquid. Then chop them coarsely. Add to a large bowl with the chopped herbs and tip in the cooked leeks. Add the barberries (if using) and dried dill. Then mix thoroughly – I use my hands for this. Add a teaspoon of salt and a generous grind of black pepper. Pinch a taste, and add more salt if needed – knowing you're about to add unseasoned eggs. Then sprinkle over the baking powder and mix again.
- In a medium bowl, whisk together 6 eggs (setting one egg aside). Then add it to the spinach and herb mixture. Mix well. Add the last egg only if the mixture looks too dry. It should look like a ridiculous amount of greens coated in egg. This ratio of greens to egg sets kuku sabzi apart from a standard herb frittata.
- Wipe clean your skillet – to ensure that your kuku does not stick to the pan – and reheat the pan over medium-high heat. Once the pan is hot, add a tablespoon of olive oil with three tablespoons of butter. When the butter starts to foam, spoon the kuku mixture into the pan, spreading the greens evenly.
- Place the pan in the preheated oven and bake until the centre is set but bouncy when pressed with your finger – about 18 to 20 minutes. Use a spatula to lift the kuku and sneak a peek at the bottom. If you want a darker bottom, return the pan to the stovetop over high heat for a minute or so. Allow the kuku to cool in the pan for another 5 minutes.
- Blot away any excess oil and slide (or flip) your kuku onto a serving plate. Serve warm, at room temperature, or cold with maist-o khiar or yoghurt, radishes, pickles, and warm flatbread.
Notes
- Barberries are small, tart, red berries common in Middle Eastern cuisine. They add a lovely acidic contrast to the fresh herbs and rich eggs. You can also use cranberries (though they are sweeter) or omit the berries. See the ingredients section of the blog post for more substitutes and recipe variations.
- Adjust the ratios of the different fresh herbs based on the flavours you prefer and what you have access to.
- There are loads of fresh herbs to process. You can use a food processor fitted with an S-blade to chop them. Just don’t be tempted to use a blender.
- Scale the recipe to fit the size of your pan – a 10-inch skillet is perfect for the recipe as written. Either tap the serving size indicator in the recipe card and drag to scale or simply use just enough eggs to coat the chopped greens.
- If you don't have an oven-proof pan like a cast-iron skillet, you can bake the kuku in a well-greased cake pan. It won't have the same caramelisation on the crust, but it will still be utterly delicious. Add the kuku mixture to the cake pan and bake for 20 to 25 minutes at 375 °F.
- To cook kuku on the stove only: Use a frying pan over medium heat and cook it for 10 minutes – constantly checking that the bottom does not burn and adjusting the heat accordingly. Then flip the kuku by sliding it onto a baking sheet, flipping it onto a plate or cookie sheet, and then sliding it back into the pan. It is the traditional method, but the flipping part can be intimidating.
- Prep time depends on whether you need to strip the spinach leaves or buy them pre-processed. And the same is true for the herbs. I like to get ahead and prep my greens the day before I make the kuku. It's a breeze if you start with chopped herbs and blanched spinach. Cover and refrigerate the prepared greens and bring them to room temperature before making the kuku.
- Refrigerate leftovers in an airtight container for up to 3 days. Serve cold or reheated.