Kuku-ye Esfenaj (کوکو اسفناج) — Persian Spinach and Walnut Frittata

• 500 gFresh spinach (washed well, thick stems removed)
• 150 gLeek (white and light-green parts only, finely sliced and rinsed)
• 100 gSpring onions (thinly sliced (white and green parts))
• 25 gFresh parsley (finely chopped)
• 20 gFresh cilantro (finely chopped)
• 15 gFresh dill (finely chopped)
• 2 tspDried fenugreek leaves (crushed between fingers)
• 70 gWalnuts (roughly chopped)
• 6 largeEggs (room temperature if possible)
• 1.25 tspSalt (fine salt)
• 0.75 tspBlack pepper (freshly ground)
• 0.5 tspGround turmeric (optional but traditional for color)
• 4 tbspVegetable oil (divided, for toasting and pan-frying)

Instructions

1. 1

   Prepare the greens: bring a large pot of water to a boil. Add the spinach and blanch for 60–90 seconds until fully wilted. Drain immediately, rinse under cold water to stop cooking, then squeeze very dry in handfuls. Chop finely; you should have about 220–260 g squeezed spinach.

2. 2

   Soften aromatics: heat 1 tbsp vegetable oil in a skillet over medium heat (about 175°C). Add the sliced leek and cook 6–8 minutes, stirring often, until soft and sweet but not browned. Add spring onions and cook 2 minutes more. Transfer to a bowl to cool 5 minutes.

3. 3

   Toast walnuts: wipe the skillet dry if wet. Add walnuts and toast over medium-low heat for 3–4 minutes, shaking the pan, until fragrant. Immediately remove to a plate so they do not burn. This step deepens flavor and keeps the nuts crisp in the finished kuku.

4. 4

   Mix the kuku base: in a large bowl, whisk eggs for 30–45 seconds until uniform. Whisk in salt, black pepper, and turmeric. Add chopped spinach, cooked leeks and spring onions, parsley, cilantro, dill, dried fenugreek, and toasted walnuts. Stir thoroughly for 45–60 seconds until evenly distributed.

5. 5

   Pan-cook: heat 3 tbsp vegetable oil in a 24 cm nonstick or well-seasoned cast-iron skillet over medium heat until shimmering (about 180°C), 1–2 minutes. Pour in the mixture and spread evenly. Cover and cook 8–10 minutes, reducing heat to medium-low after 2 minutes to prevent scorching.

6. 6

   Flip and finish: run a spatula around the edges. Slide the kuku onto a plate, invert back into the skillet, and cook uncovered 4–6 minutes until the second side is golden and the center reaches 71°C. Rest 5 minutes, then cut into wedges. Serve warm or at room temperature.