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A spinach and nut pie on a decorative white platter, with a slice cut out and placed on a plate. The slice is garnished with nuts and a dollop of cream. Nearby, a bowl of creamy dessert topped with nuts and rose petals sits next to a lace tablecloth.
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Stovetop Kuku Sabzi (Persian Herb Frittata)

Learn how to make this Stovetop Kuku Sabzi (Persian Herb Frittata) at home!
Course: Main Course
Keyword: Stovetop Kuku Sabzi (Persian Herb Frittata)
Author: Shayma Saadat

Ingredients

  • 1 tsp saffron strands crushed to a powder in a pestle and mortar
  • 2 tbsp hot water
  • 1 cup fresh cilantro 50g, (leaves and tender stems), finely chopped
  • 1 cup flat-leaf parsley 35g, (leaves only), finely chopped
  • ½ cup fresh dill 15g, (leaves only), finely chopped
  • 1 tsp sea salt
  • ½ tsp black powder
  • 1 tsp baking powder
  • 8 large eggs
  • 1 small shallot thinly sliced into rings
  • 1 tbsp minced garlic (3-4 cloves)
  • ½ tsp turmeric
  • 2 tbsp olive oil

Garnish

  • 1 tbsp olive oil
  • ½ cup walnuts 55g, roughly chopped
  • 3 tbsp barberries rinsed and soaked in warm water for 5 minutes, then drained

Instructions

  • In a small bowl, bloom the saffron by whisking 1 teaspoon saffron powder with 2 tablespoons hot water. Set aside.
  • In a large bowl, combine the chopped herbs. Crack the eggs over the herbs and whisk to combine. Add the salt, pepper, and baking powder, then pour in the saffron water. Whisk everything together until fully incorporated.
  • In a 10-inch 23-cm nonstick or cast-iron pan, heat olive oil over medium heat. Add shallots and sauté for 3-5 minutes until soft. Stir in the garlic and turmeric, cooking for 30 seconds until fragrant. Lower the heat to medium-low, then pour the egg and herb mixture into the pan, spreading it evenly with a spatula.
  • Place a paper towel or tea cloth over the pot, then seal with the lid. If using a tea cloth, tie the corners securely on top of the lid to keep them away from the heat. Cook for 10-12 minutes, or until the edges are set.
  • To finish, either flip the kuku by running a spatula around the edges, inverting it onto a plate, then sliding it back into the pan to cook for another 5 minutes, or use the no-flip option by placing the pan under a broiler for 2-3 minutes, until golden on top.

Garnish

  • Rinse the barberries under cold water and soak them in warm water for 5 minutes, then drain and pat dry. In a small pan, heat 1 tablespoon olive oil over medium heat. Add the drained barberries and walnuts, sautéing for 30 seconds to 1 minute, stirring constantly, until the barberries glisten and the walnuts are slightly toasted. Scatter the warm barberries and walnuts over the kuku before serving.

Notes

Want to Bake It Instead?
Preheat oven to 375°F (190°C). Grease an 8-inch square or 9-inch round pan with a neutral vegetable oil. Pour in the egg and herb mixture, sprinkle with walnuts (if using), and bake for 20-25 minutes, or until set. Sauté the barberries and walnuts separately, then scatter them on top before serving. Let cool slightly, then slice into wedges.