Kookoo Sabzi (Fresh Herb Frittata)

Description

Fresh herbs, eggs, and spices are the stars in kookoo sabzi, the frittata-like dish that's perfect to serve for Nowruz.

Ingredients

• 1/3 cup fresh barberries

• 1 bunch Swiss chard, stems removed

• 1 bunch fresh parsley, tough stems trimmed

• 1 bunch fresh cilantro, tough stems trimmed

• 1 bunch fresh dill, tough stems trimmed

• 1 bunch green onions, finely chopped

• 1/2 cup walnuts, roughly chopped

• 1 clove garlic, chopped

• 1 1/2 teaspoons kosher salt (such as Diamond Crystal®)

• 1 teaspoon dried fenugreek leaves

• 1 teaspoon dried tarragon

• 1/2 teaspoon ground turmeric

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground saffron

• 1/4 teaspoon ground Damask rose petals

• 1/4 teaspoon ground black pepper

• 6 large eggs, or more as needed

• 1/3 cup olive oil

• 2 tablespoons olive oil

Directions

1 Soak barberries in water to cover for 10 minutes. Drain.

2 Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.

3 Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.

4 Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.