Dawn NoltAuthorDawn NoltCategoryTags, , , , , , DifficultyBeginnerRating

Kuku Sabzi, a Persian frittata laced with fresh herbs, is traditionally served for the Iranian New Year.  Make it any time of the year and enjoy!

Yields8 Servings
Cook Time15 mins

 1 medium onion
 7 green onions
 4 tbsp canola oil, divided
 1 bunch fresh cilantro
 1 bunch fresh parsley
 1 bunch fresh dill
 5 Nature's Yoke eggs, beaten
 ¾ tsp salt
 ½ tsp coarse ground black pepper
 ¼ tsp tumeric
 ½ tsp celery seed
 ¼ tsp cinnamon
 ¼ tsp cumin
 1 tsp baking powder

1

Chop onions very fine. Heat 2 T. oil in skillet and cook onions until soft.

2

Chop fresh herbs very fine with a knife. (This should equal about 4 cups.) Add eggs, spices and baking powder to herbs. Fold in onion mixture.

3

Heat 2 T. oil in small skillet and add herb mixture, patting it out evenly. Cover with a lid or metal cooking sheet. Cook on medium heat for 8-10 minutes. Remove from heat and place under boiler for 2 minutes.

4

Cut into wedges and serve with Greek yogurt or lavash.

Ingredients

 1 medium onion
 7 green onions
 4 tbsp canola oil, divided
 1 bunch fresh cilantro
 1 bunch fresh parsley
 1 bunch fresh dill
 5 Nature's Yoke eggs, beaten
 ¾ tsp salt
 ½ tsp coarse ground black pepper
 ¼ tsp tumeric
 ½ tsp celery seed
 ¼ tsp cinnamon
 ¼ tsp cumin
 1 tsp baking powder

Directions

1

Chop onions very fine. Heat 2 T. oil in skillet and cook onions until soft.

2

Chop fresh herbs very fine with a knife. (This should equal about 4 cups.) Add eggs, spices and baking powder to herbs. Fold in onion mixture.

3

Heat 2 T. oil in small skillet and add herb mixture, patting it out evenly. Cover with a lid or metal cooking sheet. Cook on medium heat for 8-10 minutes. Remove from heat and place under boiler for 2 minutes.

4

Cut into wedges and serve with Greek yogurt or lavash.

Kuku Sabzi