Kuku Sabzi

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Traditionally served during the Persian New Year, Kuku Sabzi most closely resembles a frittata or a Spanish tortilla. To make it, mountains of herbs are finely chopped and blended with eggs and cooked in skillet a traditionally with nuts and dried berries.
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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Directions

  1. Preheat the oven to 375 ̊ F. Crack the eggs into a blender and give them a quick pulse just to whisk them. Add the herbs, scallions, turmeric, sumac, 1/2 teaspoon each salt and pepper and the yogurt. Pulse to chop the herbs, then blend on high speed until smooth.
  2. Heat the olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture, breaking up any clumps of herbs. Sprinkle with the walnuts and currants and cook until the eggs start to set around the edges, 2 to 4 minutes. Transfer the skillet to the oven and cook until the center is set but still slightly jiggly, 8 to 10 minutes. Remove from the oven and let sit 5 minutes. Meanwhile, warm the pita in the oven.
  3. Slice the kuku sabzi and the pita into wedges and divide among plates. Serve with lemon wedges, pickles, olives, pickled peppers and/or marinated artichokes. Add a dollop of yogurt to each plate; drizzle the yogurt with olive oil and sprinkle with sumac.

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