Persian Winter Leek and Spinach Kuku Sabzi (کوکو سبزی) — Herb Frittata with Leeks and Spinach

• 10.5 ozLeeks, white and light-green parts only, thinly julienned
• 7.1 ozFresh spinach leaves, roughly chopped
• 4¼ ozRed bell pepper, finely diced
• 1.1 ozFresh parsley, finely chopped
• 20 gFresh basil, finely chopped
• 6Eggs, large
• 2 tbspOlive oil
• 2 tspGround cumin
• 1¼ tspFine salt
• ½ tspBlack pepper, freshly ground

Instructions

1. 1

   Wash the leeks thoroughly to remove any grit, then drain well and pat dry so they do not steam in the pan. Chop the spinach, parsley, and basil, and dice the red bell pepper to an even small size for a uniform slice.

2. 2

   Heat 15 ml olive oil in a 24 cm nonstick skillet over medium heat. Add the leeks and cook for 6 minutes, stirring often, until softened and sweet but not browned.

3. 3

   Add the diced red bell pepper and cook for 2 minutes to take off the raw edge. Add the spinach and cook for 2–3 minutes, stirring, until fully wilted and any released moisture has evaporated.

4. 4

   Transfer the cooked vegetables to a bowl and let them cool for 5 minutes so the eggs will not scramble on contact. If you see liquid pooling in the bowl, press the greens lightly with a spoon and discard the liquid for a firmer kuku.

5. 5

   In a separate large bowl, whisk the eggs for 30 seconds until the whites and yolks are fully combined. Whisk in the ground cumin, salt, and black pepper, then fold in the parsley and basil.

6. 6

   Fold the cooled leek-spinach-pepper mixture into the egg-herb base until everything is evenly coated. The mixture should look very green and thick, with vegetables distributed throughout rather than sinking to the bottom.

7. 7

   Wipe the skillet clean and return it to medium heat, then add the remaining 15 ml olive oil and swirl to coat. Pour in the kuku mixture and spread it into an even layer, then reduce heat to medium-low and cover with a lid.

8. 8

   Cook covered for 10–12 minutes until the edges are set and the center is mostly set with only a slight jiggle. Remove the lid and cook 1 minute more to drive off surface steam so the top is not wet.

9. 9

   Flip the kuku by sliding it onto a plate, then invert it back into the skillet to cook the second side. Cook for 3–4 minutes uncovered until the second side is golden and the center reaches a fully set, springy texture.

10. 10

    Rest the kuku on a cutting board for 5 minutes so it slices cleanly and the flavors settle. Cut into 8 wedges and serve warm or at room temperature for the most traditional experience.