Persian Herb Kuku Sabzi

Kuku sabzi is defined by its abundance of herbs, held together with just enough egg to make a sliceable round. Chop the herbs finely and dry them well after washing. This version bakes in an 8-inch oven-safe skillet and serves six.

Serves: 6
Prep: 20 minutes
Cook: 25 minutes

Ingredients

• 2 cups finely chopped flat-leaf parsley
• 1 cup finely chopped cilantro
• 1 cup finely chopped dill
• 1/2 cup thinly sliced chives or scallions
• 6 large eggs
• 2 tablespoons all-purpose flour
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground turmeric
• 1/3 cup chopped walnuts
• 1/4 cup dried barberries or cranberries
• 2 tablespoons olive oil

Method

1. Heat the oven to 350°F. Warm the olive oil in an 8-inch oven-safe skillet over medium heat.
2. In a large bowl, whisk the eggs, flour, salt, pepper, and turmeric until smooth.
3. Fold in parsley, cilantro, dill, chives, walnuts, and barberries until the herbs are evenly coated.
4. Pour into the warm skillet and spread into an even layer. Cook on the stove for 3 minutes, until the edge begins to set.
5. Transfer the skillet to the oven and bake for 18 to 22 minutes, until the center is set and no wet egg remains.
6. Rest for 10 minutes. Loosen the edge, slide onto a board, and cut into wedges. Serve warm or at room temperature.

Variations

Use chopped dried cranberries instead of barberries, or leave out the walnuts. A 9-inch pan makes a thinner kuku, so start checking it earlier.

Storage and reheating

Refrigerate wedges covered for up to 3 days. Reheat gently in a low oven or serve cold with plain yogurt.

For other planned breakfasts, read the early-start breakfast prep guide and weekly breakfast grocery list. Schedule the herbs and eggs with the Lucru Home meal planner.