Kuku Sabzi is basically a Persian frittata. I love how it is loaded with fresh and healthy greens of all kinds. This version uses Swiss chard and herbs with leeks, but you can use spinach or only herbs and green onions instead of leeks, it’s one of those dishes that can be easily adapted to what you have in the fridge, but you do need a lot of greens because these guys shrink down a ton, which is amazing because each triangle you eat has so many incredible vitamins!
There is a fair amount of work involved in chopping all the veggies, so feel free to use a chopper or food processor.
Ingredients
Servings 6
- 2 tablespoons plus ¼ cup extra virgin olive oil divided
- 1 large leek finely chopped
- 1 bunch Swiss chard finely chopped
- 1 large bunches cilantro finely chopped
- 2 large bunches Italian parsley finely chopped
- 1 large bunch fresh dill finely chopped
- Fine sea salt and freshly ground black pepper
- ¼ cup barberries rinsed and dried (optional)
- 1 teaspoon Jamie Geller Hawaij or turmeric
- ½ teaspoon baking powder
- 6 large eggs
Nutritional Facts
Nutrition Facts
Kuku Sabzi, Persian Green Frittata
Amount per Serving
Calories
148
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
164
mg
55
%
Sodium
118
mg
5
%
Potassium
131
mg
4
%
Carbohydrates
9
g
3
%
Fiber
0.5
g
2
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
1038
IU
21
%
Vitamin C
5
mg
6
%
Calcium
59
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Bring a large deep saute pan over medium high heat. Add 2 tablespoons oil and leeks, saute until beginning to soften, about 10 minutes. Add chard and saute another 5 minutes. Add cilantro, parsley, and dill, a big pinch of salt and pepper and stir and toss well.
- Cook, stirring often, until it dries out and the color changes to a very dark green, about 5 minutes. Transfer the mixture back into a very large bowl, allow to cool to room temperature.
- When cool add barberries, turmeric, baking powder, 2 teaspoons salt and 1/2 teaspoon pepper. Taste the mixture: It should be a little on the salty side. If it's not, add a little more salt. One at a time, add eggs to the herb mixture, stirring well after each addition.
- Wipe out the pan and heat ¼ cup oil over medium-high heat. Add a tiny spoonful of the kuku mixture to the pan. When it sizzles, add the rest of the mixture and use a rubber spatula to spread it out evenly. The oil should bubble up the sides of the kuku. Run the spatula around the edge and jiggle the pan from time to time to check that the mixture isn't sticking. Cook, rotating pan a quarter turn every 3 to 4 minutes, until it is set and can be flipped.
- Use a spatula to ensure that the kuku is not stuck to the pan, then carefully tip as much of the oil as possible into a medium bowl and set aside. Cover the pan with a large, flat platter and flip the kuku onto it and set aside. Return the oil to the pan and carefully slide the flipped kuku back into the pan to cook the second side. Cook over medium-high until the second side is dark brown and the kuku is cooked through, about 5 more minutes.
- Flip the finished kuku onto the large platter or plate. Serve warm, cold or at room temperature. It is perfect on its own or with a yogurt sauce or a simple tomato salad.
