Where I come from in the Philippines, although we eat a lot of vegetables specially green leafy ones, herbs are used sparingly in our cooking. Most of the time, it’s just a garnish, a sprinkle or two even just an afterthought. That’s why when I first visited Iran, I was surprised by the amount of fresh herbs-mountains of them, at every local market. I was thinking what on earth would you do with this herbs? My herbs back at home were tiny puny sprigs or dried one in tiny little bottles that would last me for years. Then I was served this Persian Herb Frittata (Kuku Sabzi), and I knew for me, herbs would never be an afterthought ever again.

Kuku Sabzi uses a medley of herbs like the Italian flatleafed parsley, coriander, dill, garlic chives plus English Spinach or lettuce. Kuku translates to cake and Sabzi means herbs or leafy greens in Persian. Traditionally, the Kuku is prepared for the Persian New Year which coincides with the arrival of spring. I love to cook this at the beginning of winter, when I harvest the herbs from my pocket garden. I like to think this gives my immune system a boost for the coming cold months. And very delicious too!

If you like herbs as much as I do, here’s other Persian inspired dishes that uses a lot of herbs like Ash Reshteh (Persian Herb Noodle Soup) and Persian Herb Bean and Beef Stew (Ghormeh Sabzi). Also, don’t forget to say hello, or if you have any questions, drop me a line via the comments section below. I would love to hear from you.

What you need to make Persian Herb Frittata

Herbs like Parsley,Dill,Coriander,Garlic Chives,Green Onions, Lettuce or English Spinach. If there is any herb on the list that you don’t particularly like, just double the quantity of lettuce or spinach. If I’m being lazy, I use thawed frozen spinach. And if you’re ever in a Persian or middle eastern grocery, they sell frozen pre chopped herbs for this purpose, which will save you prep time.
Fridge/Pantry- Eggs, bit of flour and baking powder(or use self raising flour if you have it, turmeric powder for a vibrant colour, onion and garlic.
Optional Garnish- A few walnut halves and a handful or dried Barberries or Cranberries. Barberries are long red berries known as zereshk in Iran and the dried form is extensively used in Middle Eastern cooking. They taste tart, a little bit sweet akin to Cranberries. They are available from Middle Eastern shops, but cranberries are a really good substitute.

Easy does it…

Wash the herbs thoroughly in plenty of water then drain in a colander. If using frozen Spinach, thaw and squeeze out the excess water. Use a food processor to chop the herbs finely, or chop by hand.
In a bowl, whisk the eggs, then whisk in flour, turmeric and baking powder to the eggs. Add diced onion, minced garlic and all the chopped herbs you are using. Season with salt and pepper. Mix until just combined.
Heat cooking oil or ghee in a non stick skillet or pan (about 20cm diameter) on medium heat. When the oil is hot, pour the egg herb mix into the pan and cook on medium until the edges are set. If using walnuts as garnish, place the walnuts over the herbs in a decorative pattern. At this stage you can transfer the pan(ovenproof) into a 175°C preheated oven and cook for about 10 minutes or until the middle is set. I prefer this method as I’m not very good at flipping omelettes.
If cooking entirely on the stove top, loosen the edges away from the pan with a spatula. Then slide the frittata to a plate. Then return the frittata to the pan by flipping it to the other side so the bottom part now becomes the top. Continue cooking until the middle is set about 3 to five minutes.
If using Barberries as garnish, heat oil or ghee in a pan on medium heat. Add sugar and stir until sugar is dissolved. Add Barberries and cook just until the Barberries are puffed up. Careful they don’t burn.
To serve, scatter the Barberries over the top, and slice into wedges. Pairs well with toasted Turkish Bread and a side of Greek Yoghurt.