Name: Kuku Sabzi
Cook time: 15 min
Total time: 15 min
Yield: 8
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

AuthorDawn NoltCategoryVegetables & SaucesTags#cilantro, #eggs, #frittata, #iranianfood, #kukisabzi, #parsley, #persianfrittataDifficultyBeginnerRating

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

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

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.

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.

Cut into wedges and serve with Greek yogurt or lavash.

Ingredients