Kuku Sabzi (کوکو سبزی) — Azerbaijani Herb Frittata Packed with Greens

• 8Eggs (Large eggs, about 50 g each without shell)
• 1 tspBaking powder (Helps the kuku puff slightly)
• 1 tspFine sea salt
• 0.5 tspGround black pepper
• 0.5 tspGround turmeric (For warmth and color)
• 0.25 tspSaffron threads (Lightly crushed)
• 30 mlHot water (To bloom the saffron)
• 15 gAll-purpose flour (About 2 tbsp; helps set and slice cleanly)
• 120 gFresh parsley (Leaves and tender stems, finely chopped)
• 60 gFresh cilantro (Finely chopped)
• 40 gFresh dill (Finely chopped)
• 30 gFresh chives (Finely chopped)
• 100 gFresh spinach (Finely chopped)
• 80 gGreen onions (White and green parts, thinly sliced)
• 1 tspDried fenugreek leaves (Optional but traditional; crush between fingers)
• 50 gWalnuts (Coarsely chopped)
• 20 gBarberries (Rinsed and drained)
• 45 mlVegetable oil (About 3 tbsp, for pan-frying)

Instructions

1. 1

   Bloom the saffron by stirring the crushed saffron threads into 30 ml hot water, then let it stand for 10 minutes. This step extracts maximum color and aroma so the kuku tastes fragrant rather than just eggy.

2. 2

   Wash and thoroughly dry all fresh herbs, then chop them very finely so they distribute evenly and the kuku slices cleanly. Measure the chopped herbs after chopping to keep the herb-to-egg ratio consistent and authentically green.

3. 3

   In a large bowl, whisk the eggs for 45 seconds until the whites and yolks are fully combined and slightly foamy. Whisk in salt, black pepper, turmeric, baking powder, the bloomed saffron (including liquid), and the flour until no dry pockets remain.

4. 4

   Fold in the chopped parsley, cilantro, dill, chives, spinach, and green onions until the mixture is thick and herb-heavy. Add the walnuts and barberries and fold again, ensuring the barberries are evenly scattered for tangy bursts in every slice.

5. 5

   Heat a 24 cm nonstick skillet over medium heat for 2 minutes, then add 30 ml of the oil and swirl to coat the bottom and sides. Pour in the herb-egg mixture and press it gently into an even layer so it cooks uniformly from edge to center.

6. 6

   Cover the skillet with a lid and cook for 12 minutes over medium-low heat until the edges are set and the center is mostly set but still slightly glossy. Drizzle the remaining 15 ml oil around the edges to help crisp the crust and prevent sticking.

7. 7

   Flip the kuku by sliding it onto a flat plate, then invert it back into the skillet so the uncooked side faces down. Cook uncovered for 6–8 minutes until the second side is browned and the center reaches a firm, springy set.

8. 8

   Rest the kuku for 10 minutes before slicing so the eggs finish setting and the herbs reabsorb moisture. Cut into wedges or diamonds and serve warm or at room temperature, which is a classic way to enjoy its full herbal aroma.