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

• 220 gLeeks, white and light green parts, thinly sliced (Rinse well to remove grit)
• 30 mlOlive oil (Plus 5 ml for greasing the pan if needed)
• 120 gRed bell pepper, finely diced
• 200 gSpinach leaves, finely chopped (Tough stems removed)
• 60 gFresh parsley, finely chopped
• 25 gFresh basil, finely chopped
• 8Eggs
• 2 tspGround cumin
• 1.25 tspFine salt (About 7.5 g)
• 0.5 tspBlack pepper, freshly ground

Instructions

1. 1

   Preheat the oven to 200°C and place a rack in the middle. Set a 24 cm oven-safe skillet over medium heat so it warms evenly before the vegetables go in.

2. 2

   Add 20 ml olive oil to the skillet, then add the sliced leeks and cook for 6 minutes, stirring often, until softened and lightly sweet. Add the diced red bell pepper and cook for 3 minutes more, keeping the heat moderate so the vegetables soften without browning too hard.

3. 3

   Add the chopped spinach and cook for 2 minutes, just until wilted and most moisture has evaporated. Turn off the heat and spread the mixture out in the skillet to cool for 3 minutes, which helps keep the eggs tender rather than scrambling on contact.

4. 4

   In a large bowl, whisk the eggs for 30 seconds until the whites and yolks are fully blended. Whisk in the cumin, salt, and black pepper, then fold in the parsley and basil so the herbs are evenly distributed.

5. 5

   Pour the egg-and-herb mixture into the skillet and gently stir for 10 seconds to distribute the leeks, peppers, and spinach throughout. Cook on the stovetop for 2 minutes until the edges begin to set, which creates a neat border and prevents sticking.

6. 6

   Transfer the skillet to the oven and bake for 8–10 minutes until the center is just set and no longer looks wet. Rest the kookoo for 5 minutes before slicing, because it finishes setting and cuts cleanly without crumbling.