Kuku sabzi (or a very herb-heavy frittata)

The things I learn from watching too much tv. Thanks Netflix! In an episode of the tv series Hanna, the mention of kuku sabzi shook me out of my buttered popcorn-induced stupor, willing me to google it before the next commercial break. So when I learned that kuku sabzi comes from Persian cuisine (I don’t know the foods well but I like what I’ve tried) on it went at the top of the ‘gotta try’ list.

Kuku sabzi, from what I’ve read, is served for the Persian New Year on the day of the spring equinox. And a spring it’ll put in your step when you taste it. The simplest version calls for chopped fresh herbs mixed with beaten eggs (just enough to hold everything together) and a little salt and pepper. Many recipes also call for barberries and walnuts, but as I can’t find them here, I’ve substituted with cranberries.

I was rather spontaneous with amounts but the mixture shown here roughly includes:
2 heaping cups of chopped parsley
1 heaping cup chopped cilantro
1/2 cup finely chopped leeks
1 tablespoon of dried dill (substituting for a cup of fresh dill)
1/3 cup chopped red walnuts
1/4 cup cranberries
2 medium eggs, beaten well
Salt & pepper to taste
Olive oil

Combine all and mix well; tip into a preheated nonstick skillet that has been drizzled generously with olive oil. Cook over medium heat until bottom is nicely browned. Slide onto a plate, invert skillet over the plate, and flip over. Continue to cook until bottom is set. Cool before serving.

You can eat this as is or with whatever you like. Yogurt or tzatziki is popular; I’ve even seen a youtuber say that she likes hers with ketchup! This dish tastes even better the next day after the flavors have had time to hang out together. Cranberries and walnuts are optional, but the sweet tang of the cranberries and crunch from the nuts really made this dish for me. Great snack, picnic, or finger food.