Persian Herb Frittata (Kuku Sabzi)

Kuku sabzi is less an omelet than a herb salad held together by egg — Persian cooks pack in as much parsley, cilantro, and dill as the pan can hold, then bake it until golden. This version keeps that ratio, folding walnuts and a few dried barberries into the eggs before baking for a slightly nutty, tangy finish.

Because the herbs make up so much of the volume, this dish brings a noticeable amount of iron and plant compounds to the table alongside the eggs' protein, which is part of why cooks in Iran have long served kuku sabzi around occasions tied to renewal. It's a good vegetarian option for a weekend brunch, and leftovers hold up well cold, cut into wedges for a packed lunch.