Persian Herb Frittata (کوکو سبزی)

• 400 gMixed fresh herbs (parsley, cilantro, dill, chives/scallion greens) (finely chopped; aim for ~100 g each parsley/cilantro/dill and ~100 g chives or scallion greens)
• 50 gRomaine lettuce (finely shredded (optional but traditional in many homes))
• 6 largeEggs (about 300 g without shells)
• 15 gAll-purpose flour (1 tablespoon, helps bind and slice cleanly)
• 2 gBaking powder (1/2 teaspoon, optional for a slightly lighter texture)
• 2 gGround turmeric (1 teaspoon)
• 1 gGround cumin (1/2 teaspoon)
• 2 gDried fenugreek leaves (shanbalileh) (1 teaspoon, optional but very authentic)
• 6 gFine sea salt (1 teaspoon)
• 1 gBlack pepper (1/2 teaspoon)
• 60 gWalnuts (coarsely chopped)
• 30 gDried barberries (zereshk) (rinsed and drained well)
• 45 mlNeutral frying oil (grapeseed or sunflower) (3 tablespoons, divided)

Instructions

1. 1

   Wash herbs thoroughly, then dry very well using a salad spinner or clean towels; excess water causes steaming and a pale crust. Finely chop the mixed herbs and shred the romaine lettuce. Measure to confirm you have about 450 g total greens, then set aside at room temperature for 10 minutes to let surface moisture evaporate.

2. 2

   In a large bowl, whisk the eggs for 45–60 seconds until uniform and slightly frothy. Add flour and baking powder and whisk 20 seconds to remove lumps. Stir in turmeric, cumin, dried fenugreek, salt, and black pepper. The mixture should look smooth and lightly golden, with no streaks of egg white.

3. 3

   Add the chopped herbs and lettuce to the egg bowl and fold with a spatula until every strand is coated. If using walnuts and barberries, fold them in evenly. Let the mixture rest 10 minutes; this helps the herbs soften slightly and improves slicing, while the flour hydrates for a cohesive kuku.

4. 4

   Heat a 24 cm (9.5-inch) nonstick skillet over medium heat for 2 minutes. Add 30 ml (2 tablespoons) oil and swirl to coat. When the oil shimmers, pour in the herb-egg mixture and spread it evenly to the edges. Cover with a lid and cook 10–12 minutes on medium-low until the top looks mostly set.

5. 5

   To flip, run a silicone spatula around the edges and shake the pan gently to loosen. Slide the kuku onto a large plate, add the remaining 15 ml (1 tablespoon) oil to the pan, then invert the kuku back into the skillet. Cook uncovered 6–8 minutes on medium-low until the second side is deeply golden and the center reaches 71°C/160°F.

6. 6

   Transfer to a cutting board and rest 10 minutes before slicing; resting prevents crumbling and finishes carryover cooking. Cut into 6 wedges or 12 small diamonds. Serve warm, room temperature, or chilled, with a bright acidic side to balance the rich herbs and egg.