The first time I had kuku sabzi, or Persian herb frittata, I was still in the early days (and daze) of motherhood with my first baby. A dozen people could have shared this lunch, even though there were only two couples and two nonsolid-eating babies. The Persian herb frittata stood out to me because it was new — elegant squares of frittata, dense with bright green herbs, served alongside fresh radishes and the most delicate almonds and walnuts I had tasted. No detail was left behind; the nuts had been soaked the night before and then peeled, one by one. Persian cuisine uses herbs generously, both raw and cooked. Sabzi khordan, served as a starter and accompaniment to every meal, is a plate of fresh herbs, lavash, walnuts, radishes, and feta. I was a bit bewildered when presented with this for the first time, but I soon loved the idea of grabbing bunches of herbs (especially piquant tarragon), stuffing them into a piece of lavash and devouring.
This recipe is based upon a handful of recipes that I’ve read, researched, tested, and adjusted. This version is cooked on the stovetop, but alternatively, you can cook one side on the stove, then finish it under a broiler, which will leave the top an even more vibrant green. I also added turmeric for color and a "hmm, what’s in this?" subtle undertone. Enjoy your frittata and happy spring!
Prep time: 10 minutes
*Ideally, you can invert the frittata without cutting if you have a plate slightly larger than the diameter of your pan. Place the plate over the top of the pan, invert it (so that the cooked bottom is now on top), then slide the inverted frittata back into the pan to cook the other side.