Kuku Sabzi (Herb and Scallion Frittata)

https://cooking.nytimes.com/recipes/1026636-kuku-sabzi-herb-and-scallion-frittata

https://archive.ph/V9g7a



Packed with an abundance of fresh herbs, kuku is a frittata-like Persian dish with many regional and household variations. This version, kuku sabzi, is the most herb-forward, allowing the greens to take center stage. While kuku is often flipped to brown on both sides, this version skips that step and allows the egg on top to set under the broiler, which helps retain its vibrant green color. Some families mix in walnuts or tart dried barberries for added texture and flavor, but this rendition keeps it simple, letting the herbs shine. Kuku is traditionally served with flatbread and can be enjoyed warm, at room temperature or even cold. For a perfect bite, wrap it in lavash with a dollop of yogurt, slices of salty feta and crisp radishes, which balance the richness with bright, fresh flavors.



Preparation

Step 1
Prepare the herbs: When preparing such a large quantity of herbs, wash them in batches to ensure any lingering sand or dirt is fully removed. Trim off the thick stems (about 4 inches from the bottoms) of the cilantro, parsley and dill. Grab a large handful of the herbs and, using a chef’s knife, finely chop. Repeat with the remaining herbs until you have about 4½ cups total. Transfer the chopped herbs to a large bowl and add the scallions.

Step 2
Using your fingertips, pinch and grind the fenugreek, sprinkling it over the herb mixture. Add the salt, pepper and turmeric. Add the eggs and use a fork to break the yolks and then fully incorporate the eggs into the herb mixture. (It may seem like not enough eggs, but you want just enough to bind the mixture.)

Step 3
Place an oven rack 5 inches from the broiler heat source and heat the broiler. Pour the oil into a 10-inch nonstick ovenproof skillet and place it over medium heat. When the oil begins to shimmer, give the kuku batter a final mix and then scrape it into the skillet. Using a spatula, spread the batter to the sides of the skillet. Cover and cook, rotating the skillet to ensure it cooks evenly, until the bottom has set and darkened to a very dark green, almost brown color, 10 to 12 minutes.

Step 4
Remove the skillet from the heat and remove the lid. The top of the kuku will still be a touch wet but very green. Transfer the skillet to the broiler and broil, watching carefully, until the top is set, anywhere from 1 to 4 minutes. Slide the kuku onto a platter or cutting board. Let cool for 10 minutes before slicing. Serve with flatbread, pickles and mast-o-khiar.