Kuku Sabzi (Persian Herb Frittata)
Ingredients
- 3 tablespoons olive oil
- 3 1/2 ounces fresh flat leaf parsley
- 3 1/2 ounces fresh cilantro
- 3 1/2 ounces fresh dill
- 5 scallions
- 1 1/2 ounces baby spinach
- 2 cloves garlic
- 6 large eggs
- 1/2 teaspoon ground turmeric
- Zest of 1 lime
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons dried barberries
- 1 tablespoon chopped raw walnuts
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin tin with olive oil and line each cup with parchment paper liners or standard cupcake liners. Lightly brush each cupcake liner with olive oil. I used about 1 tablespoon olive oil for both the muffin tin and the cupcake liners. Set it aside.,Simply Recipes / Alison Bickel
- Trim off the woody, tough ends from the parsley, cilantro, and dill. Wash the herbs, scallion greens, and spinach. Use a salad spinner or set them on a clean kitchen towel to dry well.
- Add the washed and dried parsley, cilantro, dill, scallions, spinach, and garlic into a food processor. Pulse a few times until the herbs and garlic are coarsely chopped. Scrape the sides of the bowl with a spoon as needed.,Add the remaining 2 tablespoons olive oil, eggs, turmeric, lime zest, flour, salt, and black pepper. Blitz until the herbs are finely chopped and evenly distributed into the egg mixture, about 5 seconds on high. The mixture should be chunky with visible pieces of herbs, not smooth like a smoothie.,Simply Recipes / Alison Bickel,Simply Recipes / Alison Bickel,Simply Recipes / Alison Bickel
- Stir in the barberries and walnuts until evenly distributed. You can do this right in the food processor.
- Spoon the kuku sabzi mixture evenly into the 12 muffin cups. Bake them for 20 minutes. When done, a wooden skewer or the tip of a knife gently poked in the center should come out clean. If not, pop them back into the oven for about 2 more minutes, but not more than 5 minutes.,Simply Recipes / Alison Bickel,Simply Recipes / Alison Bickel
- Allow the kuku to cool in the muffin tins for about 10 minutes. Then, carefully peel away the liners. Serve warm, at room temperature, or cold from the fridge with a sprinkle of ground walnuts and barberries scattered on top.,Leftovers can be refrigerated tightly covered for up to 3 days.,Did you love the recipe? Leave us a review!,Simply Recipes / Alison Bickel
Source
Original recipe: View Original