Kuku Sabzi is an Iranian egg-based dish that makes breakfast savory and fun! Savory or sweet, this Persian frittata is served during the Persian New Year, Nowruz, as a treat. Traditionally made with herbs, this light dish is the perfect, healthy breakfast for any family!
Recipe for Kuku Sabzi, a Persian Frittata
Prep 12 minutes | Cook 2 minutes | Serves 8
- 5 tablespoons vegetable oil
- 1 finely chopped medium onion
- leeks to taste
- 1/4 cup chopped dill
- 5 large eggs
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon freshly ground turmeric
- 1 1/2 cups finely chopped cilantro
- 1/2 cup finally chopped parsley
- 1 tablespoon dried fenugreek leaves (can substitute with 1 tablespoon of maple syrup or 1 tablespoon of finally chopped celery leaves)
- Take 2 tablespoons from the needed 5 tablespoons of vegetable oil in a skillet over medium heat. Sauté onions and leeks until soft but not brown. Roughly, 10-12 minutes. Set aside and let cool.
- In a separate bowl, whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Then, mix together egg mixture with the onion mixture, cilantro, dill, parsley, and fenugreek. It will look very green once everything is mixed.
- Place skillet with remaining 3 tablespoons of vegetable oil over broiler. Take out of broiler and pour egg mixture into heated skillet, spreading the mixture evenly. Uncover and broil until top is set for about one minute. Let it cool and place on a platter. Serve and enjoy!
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