Kuku Sabzi (کوکو سبزی) — Persian Winter Herb Frittata

• 250 gLeeks (white and light-green parts only), thinly sliced (Rinse thoroughly to remove grit; slice into 3–5 mm rounds)
• 200 gBaby spinach leaves (Washed and dried well)
• 120 gRed bell pepper, finely diced (About 1/2 large pepper; 5 mm dice)
• 60 gFresh parsley, finely chopped (Leaves and tender stems)
• 25 gFresh basil, finely chopped (Pack loosely; avoid bruising)
• 8 eachLarge eggs (Room temperature for best volume)
• 1 tspGround cumin (Freshly opened if possible)
• 1.25 tspFine sea salt (Adjust slightly if using kosher salt)
• 0.5 tspBlack pepper, freshly ground
• 60 mlOlive oil (Divided: for sautéing and pan/oiling the top)

Instructions

1. 1

   Heat the oven to 190°C / 375°F with a rack in the middle. Place a 24 cm (10-inch) oven-safe skillet inside for 5 minutes to preheat. Meanwhile, rinse sliced leeks in a bowl of cold water, lift out, and drain well. Thoroughly dry spinach and herbs to prevent a watery frittata.

2. 2

   Carefully remove the hot skillet and set over medium heat. Add 30 ml olive oil, then sauté leeks with 1/4 teaspoon of the salt for 6–8 minutes, stirring, until softened and lightly golden. Add diced red bell pepper and cook 3 minutes. Add spinach and cook 1–2 minutes, just until wilted; cool 5 minutes.

3. 3

   In a large bowl, whisk the eggs vigorously for 45–60 seconds until slightly foamy. Whisk in ground cumin, remaining salt, and black pepper. Fold in chopped parsley and basil, then fold in the cooled leek–pepper–spinach mixture. Stir until evenly distributed; the mixture should look herb-forward with egg binding it together.

4. 4

   Return the skillet to medium heat and add 15 ml olive oil, swirling to coat the bottom and sides. Pour in the egg mixture and smooth the top. Cook undisturbed for 4–5 minutes until the edges set and the center is still loose. Drizzle the remaining 15 ml olive oil over the surface to encourage browning.

5. 5

   Transfer the skillet to the oven and bake at 190°C / 375°F for 10–14 minutes, until the center reaches 71°C / 160°F and no longer looks wet. For a deeper golden top, broil on high for 60–90 seconds, watching closely. Rest 10 minutes, then slice into wedges or squares for serving.