Persian Herb Packed Frittata (Kuku Sabzi)
– Recipe reprinted, with permission, from The Jewish Cookbook, by Leah Koenig (Phaidon, 2019)
This verdant, herb-packed frittata is one of the treasures of Iranian cuisine. Persian Jews traditionally serve it on Shabbat, sliced into small wedges or squares as part of a mezze spread. It makes an equally lovely centerpiece for a light lunch or dinner, dolloped with a little yogurt or creme fraiche. To serve it during Passover, substitute matzo meal or potato starch for the flour.
INGREDIENTS
Persian Herb Packed Frittata (Kuku Sabzi)
Serves 6 to 8
- 1/4 cup (60ml) vegetable oil
- 2 medium onions, finely chopped
- 3/4 teaspoon kosher salt, plus more as needed
- 7 eggs
- 2 tablespoons all-purpose flour (or substitute matzo meal or potato starch)
- 1 teaspoon baking powder
- 2 cups (100 g) finely chopped fresh flat-leaf parsely
- 1 cup (50 g) finely chopped fresh dill
- 2 garlic cloves, minced or pushed through a press
- 1 teaspoon ground turmeric
- 3/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- Freshly ground black pepper
- 1/4 cup (35 g) dried currants or barberries (optional)
- Crumbled feta (optional)
DIRECTIONS
Persian Herb Packed Frittata (Kuku Sabzi)
- Preheat the oven to 350F (190C), and line a 9-inch round pan with parchment paper.
- In a large frying pan, heat the oil over medium heat. Add the onions, season with a little salt, and cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. Set aside to cool slightly.
- In a large bowl, whisk together the eggs, flour, baking powder, parsley, dill, garlic, turmeric, onion powder, red pepper flakes, salt, and a generous amount of black pepper. Fold in the browned onions, the currants, if using, and crumbled feta to taste, if using.
- Pour the mixture into the prepared pan and bake until golden brown and cooked through, 30 to 35 minutes. Set aside to cool for 15 minutes before slicing.
