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

• 250 gLeeks, white and light-green parts only, trimmed (split lengthwise, rinse thoroughly, then julienne into 3–4 mm strips)
• 200 gFresh spinach leaves (washed and dried well; roughly chopped)
• 120 gRed bell pepper (finely diced (about 3/4 cup))
• 25 gFresh basil (finely chopped (about 1 cup loosely packed leaves))
• 30 gFresh parsley (finely chopped (about 1 cup loosely packed leaves))
• 7 largeEggs (room temperature for best volume)
• 1.5 tspGround cumin (toasted flavor pairs well with winter greens)
• 1.25 tspSalt (fine sea salt)
• 0.5 tspBlack pepper (freshly ground)
• 45 mlOlive oil (divided; plus extra to grease the pan if needed)

Instructions

1. 1

   Set a rack in the middle of the oven and preheat to 190°C / 375°F. Lightly grease a 23 cm (9 in) oven-safe skillet or a 20 cm (8 in) square baking dish with 10 ml olive oil. This prevents sticking and helps create the lightly crisp, browned edges typical of a well-cooked kuku.

2. 2

   Heat 20 ml olive oil in a large skillet over medium heat. Add the julienned leeks and cook for 6–8 minutes, stirring often, until softened and sweet but not browned. Add the diced red bell pepper and cook 2 minutes more. Transfer to a bowl and let cool 5 minutes so the eggs do not scramble.

3. 3

   Return the skillet to medium heat with the remaining 15 ml olive oil. Add the chopped spinach and cook 60–90 seconds, tossing, just until wilted. Immediately spread the spinach on a plate to steam off and cool for 3 minutes, then squeeze firmly to remove excess moisture. This step keeps the kuku fluffy instead of watery.

4. 4

   In a large mixing bowl, whisk the eggs for 45–60 seconds until slightly foamy. Whisk in ground cumin, salt, and black pepper. Fold in the cooled leeks and bell pepper, the squeezed spinach, and the chopped basil and parsley. Mix until evenly distributed; the mixture should look herb-heavy with eggs binding everything together.

5. 5

   Pour the mixture into the prepared skillet or baking dish and smooth the top. Bake at 190°C / 375°F for 16–20 minutes, until the center is set and a knife inserted comes out clean. For deeper color, broil on high for 60–90 seconds, watching closely to avoid scorching.

6. 6

   Rest the kuku for 8–10 minutes before slicing; this helps it finish setting and makes clean wedges. Cut into 4 portions and serve warm or at room temperature. If using a skillet, run a thin spatula around the edge first, then lift slices gently to keep the browned crust intact.