Heirloom Persian Frittata

Kuku sabzi is one of my favorite childhood dishes and also happens to be a very popular Nowruz recipe used to celebrate the Persian New Year each spring. Loaded with fresh herbs, this beautiful frittata is deeply green, nourishing, and layered with flavor.

It incorporates my favorite functional and tart Persian berries, barberries, which add the perfect sweet-savory balance.

This is one dish that feels especially perfect for spring but truly has a place on my menu any time of year.

Serve warm or at room temperature with a cucumber yogurt to accompany.

Kuku Sabzi with Barberries + Walnuts

Ingredients

• 5 Tbsp butter, divided
• 2 onions, finely chopped
• 2 leeks (white and pale-green parts only), finely chopped
• 6 large eggs
• 1½ tsp Celtic salt
• 1 tsp baking powder
• 2 Tbsp THE FULLEST saffron latte powder
• 1½ cups finely chopped cilantro
• 2 cups finely chopped dill
• 1½ cups finely chopped flat-leaf parsley
• ½ cup finely chopped fresh mint
• ¼ cup chopped walnuts
• ¼ cup dried barberries, washed and soaked for 30 minutes, then drained

Instructions

Step 1

• Heat 2½ Tbsp butter in a large oven-safe skillet over medium heat. Add the chopped onions and leeks. Cook, stirring occasionally, until very soft and translucent but not browned, about 10–12 minutes.
• Transfer mixture to a plate and allow to cool slightly. Wipe out the skillet and set aside.

Step 2

Step 3

• Preheat the broiler and position a rack in the upper third of the oven.
• Heat the remaining 2½ Tbsp butter in the same oven-safe skillet over medium heat until melted and lightly bubbling.
• Pour in the egg and herb mixture, spreading evenly. Reduce heat to medium-low, cover, and cook gently until the edges are set and the center is mostly set but still slightly soft, about 10–12 minutes. Avoid browning the bottom too quickly.
• Cook gently so the bottom sets and forms a light golden crust — this is what gives kuku its signature texture.
• Remove the lid and transfer the skillet to the broiler. Broil carefully until the top is just set and lightly golden in spots, about 1–3 minutes, watching closely to prevent burning.

Step 4

• Let cool slightly, then gently slide the kuku sabzi onto a serving platter.
• Serve warm or at room temperature with cucumber yogurt.

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Cucumber Yogurt

Ingredients

• 2 cups plain yogurt (coconut or any plain yogurt)
• 1 cup finely chopped cucumber
• 2–4 tsp fresh lemon juice
• 2 tsp olive oil
• 1 tsp dried mint
• ½ tsp sumac
• ½ tsp salt

Prep Instructions

Stir everything together in a small bowl. Chill briefly if desired. Serve alongside the kuku sabzi for a cooling, bright contrast.