Kuku-ye Sabzijat (کوکو سبزیجات) — Persian Vegetable Frittata

• 70 gFresh flat-leaf parsley, finely chopped (Stems removed; measure after chopping)
• 50 gFresh cilantro, finely chopped (Tender stems allowed; measure after chopping)
• 30 gFresh dill, finely chopped (Feathery fronds only; measure after chopping)
• 25 gFresh chives, finely chopped (Or use green onion tops; measure after chopping)
• 10 gGarlic, finely grated (About 3 medium cloves)
• 8 largeEggs (About 400 g without shells)
• 1 tspBaking powder (For a lighter, fluffier set)
• 1 tspGround turmeric (Adds color and warmth)
• 1.25 tspFine sea salt (Adjust to taste)
• 0.5 tspBlack pepper, freshly ground (Adjust to taste)
• 15 gAll-purpose flour (About 2 tbsp; helps bind and slice cleanly)
• 40 gWalnuts, finely chopped (Optional but traditional in many households)
• 20 gBarberries, rinsed and well dried (Optional; adds tart bursts)
• 45 mlNeutral oil (Divide as needed for pan-frying; use avocado, sunflower, or grapeseed oil)

Instructions

1. 1

   Wash herbs thoroughly, then spin or pat completely dry; excess water makes the kuku steam and turn pale. Finely chop parsley, cilantro, dill, and chives to an even mince. Set a 25 cm (10 in) nonstick skillet over medium heat for 2 minutes to preheat while you mix the batter.

2. 2

   In a large bowl, whisk the eggs for 45–60 seconds until uniform and slightly foamy. Whisk in baking powder, turmeric, salt, and black pepper for 15 seconds. Stir in the grated garlic, then add flour and whisk another 20 seconds until no dry streaks remain.

3. 3

   Fold the chopped herbs into the egg mixture using a spatula for about 30 seconds, ensuring the herbs are evenly distributed and fully coated. If using walnuts and barberries, fold them in now. Let the mixture rest for 5 minutes at room temperature so the herbs soften and the batter thickens slightly.

4. 4

   Add 30 ml oil to the preheated skillet and swirl to coat the base and sides. Pour in the herb mixture and smooth the top. Cover with a lid and cook over medium-low heat for 10–12 minutes, until the edges look set and the center is mostly firm with only slight wobble.

5. 5

   Run a silicone spatula around the edges. Place a large plate over the skillet and carefully invert the kuku onto the plate. Add the remaining 15 ml oil to the skillet, then slide the kuku back in, uncooked side down. Cook uncovered for 6–8 minutes until deeply golden and fully set (center reaches 71°C/160°F).

6. 6

   Transfer to a cutting board and rest for 10 minutes to prevent crumbling. Slice into 6 wedges or 12 small squares. Serve warm or at room temperature; the flavor blooms as it sits. For crispier edges, briefly reheat slices in a dry skillet over medium heat for 1–2 minutes per side.