Kuku Sabzi (کوکو سبزی) — Emerald Persian Herb Frittata

• 150 gflat-leaf parsley, finely chopped
• 90 gcilantro, finely chopped
• 60 gfresh dill, finely chopped
• 80 gscallions, finely sliced (white and green parts) (Or use chives at the same weight for a milder onion note.)
• 8organic eggs
• 60 gwalnut pieces, lightly toasted and chopped
• 30 gdried barberries (zereshk), rinsed and drained (Rinse to remove excess tartness and any grit.)
• 1 tspbaking powder
• 0.5 tspturmeric powder
• 1.25 tspsea salt
• 0.5 tspground black pepper
• 45 mlextra-virgin olive oil (Use 30 ml for the pan and reserve 15 ml to drizzle if needed.)

Instructions

1. 1

   Wash and thoroughly dry the parsley, cilantro, dill, and scallions, then chop them very finely so the mixture binds well. Rinse the barberries in cool water, drain, and pat dry so they don’t water down the eggs.

2. 2

   Crack the eggs into a large bowl and whisk for 45–60 seconds until the whites and yolks are fully blended and slightly frothy. Whisk in the baking powder, turmeric, sea salt, and black pepper so the seasoning is evenly distributed.

3. 3

   Add the chopped herbs to the eggs and fold until the mixture looks uniformly green and thick. Fold in the toasted walnuts and barberries, ensuring the barberries are separated rather than clumped.

4. 4

   Place a 24–26 cm nonstick or well-seasoned cast-iron skillet over medium heat and add 30 ml olive oil, swirling to coat the base and sides. When the oil shimmers, pour in the herb-egg mixture and smooth the top with a spatula so it cooks evenly.

5. 5

   Cover the skillet with a lid and cook for 10–12 minutes until the edges set and the center is mostly firm with only a slight wobble. Reduce heat to medium-low if the bottom browns too quickly, because Kuku Sabzi should be deeply green with a gently browned crust.

6. 6

   To flip, slide the kuku onto a large plate, then invert it back into the skillet to cook the second side. Cook uncovered for 4–6 minutes until fully set and lightly browned, adding up to 15 ml extra olive oil around the edges if the pan looks dry.

7. 7

   Transfer to a cutting board and rest for 5 minutes so slices hold cleanly. Cut into 6 wedges or small diamonds for a classic Nowruz presentation, and serve warm or at room temperature.