Description
A fragrant Persian herb frittata packed with fresh greens, walnuts, and barberries, making for a nutritious and flavorful dish perfect for any meal.
Ingredients
Units
Scale
- 6 large eggs
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1/2 cup green onions, finely chopped
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 cup walnuts, chopped
- 2 tablespoons dried barberries (or cranberries), soaked in warm water for 10 minutes
- 2 tablespoons olive oil
Instructions
- In a large bowl, whisk the eggs with turmeric, salt, black pepper, and cumin.
- Add the chopped parsley, cilantro, dill, and green onions, mixing until well combined.
- Stir in the chopped walnuts and drained barberries.
- Heat olive oil in a nonstick pan over medium heat.
- Pour the egg and herb mixture into the pan, spreading it evenly.
- Cover and cook for about 8-10 minutes until the edges are set.
- Flip the kuku carefully and cook for another 5-7 minutes until golden brown.
- Slice and serve warm with yogurt, bread, or fresh vegetables.
Notes
- Serve with flatbread and yogurt for a traditional Persian experience.
- If barberries are unavailable, use dried cranberries or pomegranate seeds for a sweet-tart touch.
- For a lighter texture, beat the eggs until frothy before mixing with herbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course / Side Dish
- Method: Pan-frying
- Cuisine: Persian
