Someone recently pointed out that I call many dishes my “favorite.” They were right, and I briefly had a mini existential crisis — was I fickle, or could I truly love anything? Thirty seconds of thinking later I decided I’m simply thrilled by discovering new foods and endlessly excited by great flavors. I’m happy to be that way. Crisis averted, and now I get to tell you about a gorgeous, habit-forming Persian Herb Frittata, better known as Kookoo Sabzi, which has definitely earned a spot on my long list of favorite foods.

At its core this is an egg dish, but it’s not your ordinary omelet. Kookoo Sabzi is a frittata-like bake that’s overflowing with fresh herbs — vibrant, fragrant, and intensely flavorful. One friend described it as an omelet combined with a salad, which is a good way to think about it: a spring-green frittata that’s cut into wedges and served hot, warm, or at room temperature with a generous spoonful of plain yogurt on top. I usually choose Greek yogurt, but plain regular yogurt works perfectly well, too. It’s easy to see why this herb-packed frittata is traditionally served on the first day of spring in Iran. I won’t claim my version is strictly authentic, but it’s simply delicious — you should make it.

Besides the fresh, bright flavor and cultural charm, there’s something joyful about saying the name Kookoo Sabzi — it sounds fun, and the dish lives up to that promise. I’m kookoo for Persian Herb Frittata and think you will be too.

Cook’s Notes

• This recipe uses a generous amount of fresh herbs. It feels indulgent outside of “grow-herbs-in-your-backyard” season, but don’t be tempted to skimp — the herbs are the defining element of Kookoo Sabzi.
• When preparing the herbs, wash them thoroughly. You don’t need to be overly fussy about removing every small stem: tender stems are fine. Avoid thick, woody stems, which will create an unpleasant texture in the finished dish.
• If you want to make this as a one-pan recipe, use an oven-safe skillet. If your skillet isn’t oven-friendly, transfer the mixture to an 8″ x 8″ square baking dish or an 8″–9″ round cake pan for baking.

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Persian Herb Frittata {Kookoo Sabzi}

Rebecca Lindamood

Ingredients

• 1 bundle green onions about 9 to 12 green onions, washed, trimmed of root ends, thinly sliced
• 1 large bunch parsley cleaned, woody or large stems removed, chopped
• 1/2 a bunch of fresh dill cleaned, woody or large stems removed, chopped
• 1/2 a bunch of cilantro cleaned, woody or large stems removed, chopped
• 4 tablespoons butter or ghee
• vegetable or canola oil
• 10 large eggs
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

To Serve:

• Plain Greek or ‘regular’ yogurt

Instructions

• Preheat the oven to 350°F (175°C).
• Melt the butter or ghee in a 10-inch heavy-bottomed frying pan or skillet over medium heat. Add the green onions, parsley, dill, and cilantro and cook for about 1 minute, until the herbs are fragrant and begin to wilt slightly. Spread the herbs out on a clean plate to cool briefly.
• Brush a thin layer of vegetable or canola oil across the bottom and sides of the frying pan. If the pan isn’t oven-safe, prepare an 8″ x 8″ square baking dish or an 8″–9″ round cake pan by brushing it generously with oil. Set aside.
• Crack the eggs into a mixing bowl and add the turmeric (sift first if clumpy), kosher salt, and black pepper. Whisk until the mixture is uniform in color and slightly frothy. Fold in the cooled herb mixture, then transfer the mixture to the prepared skillet or baking dish. Bake for 18 to 25 minutes, or until the center is fully set. Remove from the oven and run a flexible, heatproof knife or spatula around the edges. Invert the pan onto a plate or cutting board so the frittata releases; then invert again onto a serving dish so the top side is up. Cut into wedges and serve hot, warm, or at room temperature with dollops of plain Greek or regular yogurt.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use and your preferred nutrition calculator.

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