Kuku Sabzi — Persian Herb Frittata

Ingredients

• 6 eggs
• 4 packed cups mixed soft herbs (parsley, cilantro, dill, chives), finely chopped
• 1 tsp dried fenugreek or ½ tsp turmeric
• ½ tsp baking powder
• 3 tbsp walnuts, chopped (optional)
• 2 tbsp dried cranberries or barberries (optional)
• 3 tbsp oil
• Flatbread and yogurt, to serve

Method

1. Chop the herbs properly fine and dry — this is knife work worth doing; the kuku should be herbs bound by egg, not eggs with herbs.
2. Whisk the eggs with the fenugreek, baking powder, 1 teaspoon salt, and pepper, then fold in the herbs, walnuts, and berries. The batter will look implausibly green. Correct.
3. Heat the oil in a nonstick skillet over medium-low, pour in, smooth the top, cover, and cook 10–12 minutes until nearly set.
4. Flip with a plate (or finish under the broiler, 2 minutes) until the second side is deep emerald-brown.
5. Rest 5 minutes and slice into wedges — warm, room temp, or stuffed into flatbread with yogurt. It travels, it keeps, it impresses. The Persian answer to every picnic.