Kuku Sabzi (کوکو سبزی) — Persian Herb Frittata

• 120 gFlat-leaf parsley leaves and tender stems, finely chopped (Measure after trimming thick stems; chop finely to avoid watery pockets)
• 80 gCilantro leaves and tender stems, finely chopped (Chop finely; avoid large stem pieces)
• 40 gFresh dill, finely chopped (Fronds only; chop just before mixing for best aroma)
• 70 gScallions, thinly sliced (Use both white and green parts; or substitute chives by weight)
• 8 eachOrganic large eggs (Room temperature for better volume)
• 1 tspBaking powder (Helps lift and keep the center tender)
• 0.75 tspTurmeric powder (For warm color and aroma)
• 1.25 tspSea salt (Fine sea salt; adjust if using kosher salt)
• 0.5 tspBlack pepper, freshly ground (Optional but recommended)
• 60 gWalnut pieces (Toasted and cooled, then roughly chopped)
• 30 gDried barberries (Rinsed and thoroughly drained; pat dry to prevent bleeding)
• 60 mlOlive oil (For pan-frying; use enough to crisp the edges)

Instructions

1. 1

   Wash parsley, cilantro, dill, and scallions, then spin or towel-dry until no moisture clings to the leaves (about 5 minutes). Finely chop the herbs so they integrate evenly and the kuku slices cleanly. Rinse barberries in a fine sieve for 10 seconds, drain well, and pat dry.

2. 2

   Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until fragrant and slightly darker. Immediately transfer to a plate to cool (1–2 minutes) so they do not burn from residual heat. Roughly chop once cool for better distribution and crunch.

3. 3

   In a large bowl, whisk eggs for 45–60 seconds until the yolks and whites are fully blended and slightly foamy. Whisk in baking powder, turmeric, sea salt, and black pepper for 15 seconds. Add chopped herbs, walnuts, and barberries; fold until everything is evenly coated.

4. 4

   Heat a 25–28 cm (10–11 inch) nonstick skillet over medium heat for 2 minutes. Add olive oil and swirl to coat the base and sides. When the oil shimmers, pour in the herb-egg mixture and quickly level the surface. Cover and cook 8 minutes, reducing heat to medium-low after 2 minutes.

5. 5

   Uncover and check the edges: they should look set and lightly browned. Run a silicone spatula around the perimeter to loosen. Slide the kuku onto a plate, then invert it back into the skillet to cook the second side. Cover and cook 6–7 minutes until set in the center.

6. 6

   Transfer to a board and rest for 10 minutes to finish setting and to keep slices neat. Cut into 6 wedges or small squares. Serve warm, room temperature, or chilled; the flavor becomes more herb-forward as it stands. If desired, blot any surface oil with a paper towel before serving.