Persian Herb Frittata Recipes

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KUKU SABZI (PERSIAN HERB FRITTATA)



Kuku Sabzi (Persian Herb Frittata) image

Kuku, which is like a Persian frittata, comes in many forms, but this one, packed to the brim with herbs, is my favorite. Washing and picking through the piles of herbs can be overwhelming if you're not used to staring down a mountain of produce, so feel free to prepare them in advance. I particularly love kuku sabzi for the contrast between its vivid-green herbaceous interior and its dark, sweet crust. Kuku is traditionally served with flatbread and a selection of crunchy and acidic condiments to balance the sweetness of the herbs; my favorites are fresh radishes, the chopped eggplant pickles called liteh and chunks of soft, salty feta cheese. Leftover kuku slathered with mast-o khiar makes for a wonderful sandwich.

Provided by Samin Nosrat

Categories     brunch, lunch, vegetables, appetizer, main course, side dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 19

1 pound cilantro (about 3 large bunches)
1 pound Italian parsley (about 3 large bunches)
1 large bunch fresh dill
4 crisp leaves from a romaine heart
2 large leeks, roots and top 1 inch trimmed
3 tablespoons plus 1/4 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
1 tablespoon dried fenugreek
2 teaspoons dried dill
1/4 cup barberries, rinsed and dried
1 teaspoon ground turmeric
1/2 teaspoon baking powder
6 to 7 large eggs
4 tablespoons unsalted butter (1/2 stick)
Radishes, for serving (optional)
Persian liteh pickles or cornichons, for serving (optional)
Feta, for serving (optional)
Warmed flatbread, such as sangak, pita or lavash, for serving (optional)
Mast-o Khiar, for serving (optional)

Steps:

  • Trim woody ends from cilantro, parsley and dill so that only leaves and tender stems remain. Wash herbs and romaine leaves, then use a salad spinner to dry very well. Set aside.
  • Finely dice both the green and white parts of the leeks. Wash well and drain.
  • Set a 10-inch cast-iron or nonstick pan over medium-high heat. When the pan is hot, add 3 tablespoons oil. When the oil shimmers, add leeks. Season with a generous pinch of salt and cook, stirring occasionally, until translucent and softened but not browned, about 20 minutes, reducing the heat if necessary.
  • In the meantime, very finely chop the cilantro, parsley, dill and romaine by hand - the smaller the pieces, the more deeply green your kuku will be. To chop such a large volume of herbs, take a large handful or two at a time and roll into a tight ball. Run a large, sharp knife through the ball to initially chop the herbs roughly, then continue to rock the knife back and forth through the pile of herbs until very finely chopped. Repeat with remaining herbs until finished. Combine the chopped herbs and romaine with the dried fenugreek and dried dill in a very large bowl.
  • When leeks are cooked, add herb mixture and another generous pinch of salt to the pan and cook, stirring often, until it dries out and the color changes to a very dark green, about 5 minutes. Transfer the mixture back into the very large bowl; spread it out, then allow it to cool to room temperature.
  • When the herb mixture has cooled, add barberries, turmeric, baking powder, 2 teaspoons salt and 1/2 teaspoon pepper. Taste the mixture: It should be a little on the salty side. If it's not, add a little more salt. One at a time, add eggs to the herb mixture, stirring well after each addition. Use as few eggs as needed to barely bind the mixture; this will ensure a brilliant-green kuku. The mixture should be the consistency of a loose porridge.
  • Wipe out the pan and melt the butter over medium-high heat. When the butter melts, add remaining 1/4 cup oil. Add a tiny spoonful of the kuku mixture to the pan. When it sizzles, add the rest of the mixture and use a rubber spatula to spread it out evenly. The oil should bubble up the sides of the kuku. Run the spatula around the edge and jiggle the pan from time to time to check that the mixture isn't sticking. Cook, rotating pan a quarter turn every 3 to 4 minutes, until the kuku is set, the bottom is a very dark brown, and the edges are golden brown, 15 to 20 minutes. Don't be afraid of getting your crust really dark - it will appear almost burned, but it will taste heavenly sweet.
  • Use a rubber spatula to ensure that the kuku is not stuck to the pan, then carefully tip as much of the oil as possible into a medium bowl and set aside. Cover the pan with a large, flat platter or pizza pan and flip the kuku onto it and set aside. Return the oil to the pan and carefully slide the flipped kuku back into the pan to cook the second side. Cook over medium-high until the second side is dark brown and the kuku is cooked through, about 5 more minutes.
  • While the kuku finishes cooking, wipe off the platter and line with a double layer of paper towels. Flip the finished kuku onto the prepared platter and use another paper towel to dab excess oil from the surface. To serve, flip once more onto a serving platter and peel away paper towels.
  • Serve warm, cold or at room temperature, with your choice of radishes, pickles, feta, warmed flatbread and mast-o khiar.

PERSIAN HERB FRITTATA



Persian Herb Frittata image

This beautiful, verdant Persian-style frittata is made from a recipe that at first glance looks ridiculous. It's not the list of ingredients, which sound fresh and lovely with heaps of parsley, cilantro, scallions and lettuce. It's the last line, Step No. 4, which calls for cooking one side of the frittata 40 minutes, then flipping it over, and cooking the other side 40 more minutes. In the interminable 80 minutes that it cooks, several things happen. The vegetables give up their moisture, the frittata shrinks in height by two-thirds, and the outside becomes a slightly crisp, dark, golden brown - without burning.

Provided by Elaine Louie

Categories     brunch, dinner, lunch, side dish

Time 2h

Yield 4 large appetizers

Number Of Ingredients 11

1/2 cup barberries
1 cup (about 4 ounces) chopped parsley
1 cup (about 4 ounces) chopped cilantro
1 cup (about 4 ounces) chopped scallions, white part only
2/3 cups (about 6 large leaves) chopped romaine lettuce
4 large eggs
2 teaspoons kosher salt
2 teaspoons black pepper
1/2 cup walnuts, coarsely chopped
1/2 cup olive oil
Yogurt for serving, optional.

Steps:

  • In a small bowl, soak the barberries in cold water for 20 minutes. Using a sharp knife, finely chop the parsley, cilantro, scallions and romaine lettuce; combine in a large mixing bowl.
  • In a medium mixing bowl, combine eggs, salt and pepper. Whisk just until frothy. Drain the barberries, making sure to discard any small stones.
  • Place an 11-inch skillet over medium heat. Add 1/4 cup and 2 tablespoons of the olive oil, and heat until shimmering. Add the beaten eggs, barberries and walnuts to the chopped greens. Mix well, and pour into skillet, spreading it evenly. Cover the pan, and cook until set, about 10 minutes.
  • Uncover skillet and divide the frittata into four wedges, separating them from one another slightly so that the liquid from the frittata can evaporate. Reduce the heat to low, and cook uncovered until the underside is browned, about 40 minutes.
  • Turn the frittata over, one wedge at a time. Drizzle remaining 2 tablespoons olive oil inside the edge of the skillet and between each wedge. Continue to cook uncovered until the underside is browned and the frittata is compact and crisp on both sides, an additional 40 minutes. Serve hot or at room temperature, with yogurt on the side, if desired.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 34 grams, Carbohydrate 19 grams, Fat 42 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 470 milligrams, Sugar 11 grams, TransFat 0 grams

PERSIAN HERB AND LEEK FRITTATA



Persian Herb and Leek Frittata image

Kuku sabzi tend to have less eggs than the typical fritter or omelet. Use whatever hearty greens and herbs you like. It's the ideal clean-out-the-fridge recipe.

Provided by Andy Baraghani

Categories     Bon Appétit     Egg     Persian New Year     Herb     Dill     Cilantro     Parsley     Brunch     Leek     Spring     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 12

5 tablespoons vegetable oil, divided
1 medium onion, finely chopped
1 medium leek, white and pale-green parts only, finely chopped
5 large eggs
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1 1/2 cups finely chopped cilantro
1 1/2 cups finely chopped dill
1 1/2 cups finely chopped parsley
1 tablespoon dried fenugreek leaves

Steps:

  • Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10-12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
  • Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
  • Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8-10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.

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