Kukuye Sabzi

Kuku Sabzi is the Persian herb frittata that turns a bundle of fresh greens into a dinner centerpiece. Unlike Italian frittata, which is mostly egg with a handful of vegetables, kuku flips the ratio. The greens are the star. Chopped spinach, parsley, cilantro, dill, tarragon, and garlic chives crowd the pan, with just enough egg and a spoon of flour to bind it all together.

The result bakes into a deep green slab with a slightly crisp top and a custardy, herb-packed middle. Traditional on the Iranian Nowruz table to symbolize rebirth in spring, but honestly good any day of the year for breakfast, brunch, or a light dinner.

Ghee gets swirled in the hot pan before the egg mix goes in, which gives the bottom crust its golden, nutty edge. Serve wedges with a spoonful of cool yogurt and warm flatbread.

Chef Tips

• Dry the herbs thoroughly after washing. Wet greens steam and give up too much water into the egg, leaving the kuku soggy.
• Do not skip the flour. That tablespoon absorbs excess moisture and keeps the kuku sliceable rather than crumbly.
• Preheat the ghee in the dish until just smoking. A hot pan is what crisps the bottom.
• Run a hot grill or broiler over the top if it looks pale when set. Two minutes maximum.

Variations

• Stir in a teaspoon of dried fenugreek leaves for the authentic Persian flavor.
• Add a handful of crushed walnuts and barberries for sweet-tart crunch, the way it is often served for Nowruz.
• Leftovers make a superb next-day sandwich folded into flatbread with hummus.