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Persian Herb Frittata (Kuku Sabzi)

A Persian herb frittata packed with parsley, cilantro, and dill, studded with walnuts and barberries.

Ingredients

  • 6 large eggs
  • 2 cups finely chopped fresh parsley
  • 1 cup finely chopped fresh cilantro
  • 1/2 cup finely chopped fresh dill
  • 3 green onions, finely chopped
  • 2 tbsp all-purpose flour or chickpea flour for gluten-free
  • 1/2 tsp baking powder
  • 1/4 cup chopped walnuts
  • 2 tbsp dried barberries or chopped dried cranberries
  • 1/2 tsp turmeric
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil for the pan

Instructions

  1. Whisk eggs in a large bowl with turmeric, salt, and pepper.
  2. Stir in parsley, cilantro, dill, green onions, flour, baking powder, walnuts, and barberries until well combined.
  3. Heat olive oil in a nonstick oven-safe skillet over medium heat.
  4. Pour in the egg-herb mixture, spreading evenly; cook 4-5 minutes until edges set.
  5. Transfer skillet to a 350°F (175°C) oven and bake 15-18 minutes until fully set and lightly golden on top.
  6. Cool slightly, slice into wedges, and serve warm or at room temperature.