A confetti of herbs spring in full bloom with flavor and nostalgic memories of family gatherings. Ready for a Persian lesson? The word 'Kuku' refers to an egg based vegetarian dish and 'Sabz' means green and 'Sabzi' means greenery. Kuku Sabzi is a traditional herby Persian frittata packed with parsley, cilantro, and dill intentionally chopped by hand making it a labor of love. My imagination took over and I simplified it with a variety of greens foraged from my fridge. In all my recipes, color is a must and I love the pop of red from the Swiss chard stems in contrast to the deep green crust with a tender bite. I squeezed a juicy lime on top and served it over a bed of salad. Delish!
3 Tablespoons of drizzle of Extra Virgin Olive Oil, divided
Directions
In a stock pot, add a tablespoon of extra virgin olive oil, and add the chopped parsley, scallions, and Swiss chard to sautè until you get most of the moisture out.
In a medium bowl, add your sautèed herbs, romaine, egg, Shiraz spice blend, and sea salt and whisk until fully incorporated.
In a skillet over medium, heat 2 tablespoons of evoo and pour in the herb mixture making a perfect flat circle. When you see the edges form a crust, flip and cook till both sides are evenly cooked
Serve over a salad, pita bread, pickled and feta cheese. Nourish your soul!
Recipe Note
1- The purpose of sautéing the herbs before making the frittata is to eliminate as much moisture as possible which will help with the rich crust. You'll notice the herb volume will drastically decrease in this process.
2- The sautéed herbs can be used immediately or you can prep in advance freezing until you are ready to make the kuku. You can also use these herbs in soups, ghormeh sabzi and other delicious recipes.
