Spinach and Aromatic Herb Kuku (کوکو اسفناج و سبزیجات معطر) — Persian herb-packed frittata

• 10.5 ozFresh spinach, washed and roughly chopped
• 4¼ ozLeek, white and light-green parts only, thinly sliced
• 2⅛ ozScallion, thinly sliced
• 1⅜ ozFresh parsley, finely chopped
• 1.1 ozFresh coriander (cilantro), finely chopped
• 20 gFresh dill, finely chopped
• 6Eggs
• 6 gFine sea salt (About 1 tsp)
• 1 tspBlack pepper, freshly ground
• 2 tbspOlive oil (2 tbsp, divided)

Instructions

1. 1

   Set a 24 cm nonstick skillet over medium heat and add 15 ml olive oil. Add the sliced leek and scallion, then cook for 6–8 minutes until soft and sweet, stirring often so they do not brown.

2. 2

   Add the chopped spinach to the skillet in batches so it fits comfortably. Cook for 2–3 minutes, stirring, until wilted and any released moisture has mostly evaporated.

3. 3

   Transfer the spinach mixture to a bowl and let it cool for 5 minutes so it does not scramble the eggs. If you see excess liquid pooling, squeeze the greens firmly with a spoon against the side of the bowl and discard the liquid.

4. 4

   Add parsley, coriander, and dill to the cooled greens and mix well. In a separate bowl, whisk the eggs with salt and black pepper for 30 seconds until the mixture looks uniform and slightly frothy.

5. 5

   Pour the eggs over the herb-and-spinach mixture and stir until everything is evenly coated. Let the batter rest for 2 minutes so the herbs hydrate and the mixture thickens slightly.

6. 6

   Wipe the skillet clean, return it to medium-low heat, and add the remaining 15 ml olive oil, swirling to coat. Pour in the kuku mixture and spread it into an even layer, then cover with a lid and cook for 8–10 minutes until the edges set and the center is mostly firm.

7. 7

   To flip, slide the kuku onto a plate, then invert it back into the skillet so the uncooked side faces down. Cook uncovered for 3–5 minutes until fully set and lightly golden in spots.

8. 8

   Remove the kuku to a cutting board and rest for 5 minutes so slices hold their shape. Cut into 8 wedges and serve warm or at room temperature for the most aromatic flavor.