Kuku Sabzi (کوکو سبزی) — Persian Winter Leek & Spinach Herb Frittata

• 250 gLeeks, white and light-green parts only, thinly julienned (Rinsed very well to remove grit, then spun or patted dry)
• 200 gFresh spinach leaves, roughly chopped (Washed and dried)
• 120 gRed bell pepper, finely diced (About 1 small pepper)
• 30 gFresh parsley, finely chopped (Leaves and tender stems)
• 15 gFresh basil, finely chopped (Leaves only)
• 8 largeEggs (Room temperature if possible)
• 1.5 tspGround cumin (Freshly opened for best aroma)
• 1.25 tspSalt (Fine sea salt)
• 0.5 tspBlack pepper (Freshly ground)
• 3 tbspOlive oil (Divided; plus extra for greasing if needed)

Instructions

1. 1

   Prep the greens for a fluffy kuku: slice leeks into thin matchsticks, then rinse in a bowl of cold water, lift out, and dry thoroughly. Chop spinach, parsley, and basil. Dice the red bell pepper. Dry ingredients well to prevent a watery batter and to help the frittata set evenly.

2. 2

   Soften the winter vegetables: heat 2 tablespoons olive oil in a 25 cm / 10-inch nonstick skillet over medium heat. Add leeks and sauté 6 minutes, stirring often, until tender but not browned. Add bell pepper and cook 2 minutes. Add spinach and cook 1–2 minutes, just until wilted.

3. 3

   Reduce moisture for better texture: spread the cooked vegetables in the skillet and cook 1 more minute, stirring, to evaporate excess liquid. Transfer to a bowl and cool 5 minutes. If you see pooled liquid, drain it off. Cooling prevents the eggs from scrambling when mixed in.

4. 4

   Mix the egg base: in a large bowl, whisk eggs for 45–60 seconds until uniform and slightly foamy. Whisk in ground cumin, salt, and black pepper. Fold in parsley and basil, then fold in the cooled leek-spinach mixture. The batter should look thick and herb-forward, not soupy.

5. 5

   Cook gently for a tender center: wipe the skillet clean, then heat remaining 1 tablespoon olive oil over medium-low heat. Pour in the mixture and smooth the top. Cover with a lid and cook 10–12 minutes, until the edges are set and the center is mostly set but still slightly moist.

6. 6

   Finish and serve: uncover and cook 1–2 minutes to firm the top. For extra color, place under a broiler 10–15 cm / 4–6 inches from heat for 60–120 seconds, watching closely. Rest 5 minutes, then slice into wedges. Serve warm or at room temperature for clean slices.