Kuku sabzi is a Persian dish made with eggs and spring vegetables, including spinach and herbs. It’s similar to a frittata or omelet. Serve with flatbread (try whole wheat tortillas*) and plain yogurt*. If you don’t have all of the herbs, you can use whatever combination of spinach and fresh herbs (parsley, cilantro and/or dill) you have available (~8 cups in all). You’ll need an oven-proof skillet as this dish starts on the stove and is finished under the broiler.

Serves 8

Ingredients

1 leek*, white and pale green parts chopped

8 green onions*, chopped

3 T olive oil

2 cups fresh parsley, finely chopped

2 cups fresh cilantro, finely chopped

1 cup fresh dill, finely chopped

3 cups spinach*, finely chopped

5 eggs*

1/2 tsp turmeric

1/2 tsp salt

1/2 tsp black pepper

1/4 cup chopped walnuts** (optional)

1 T dried unsweetened cranberries (optional)

Directions

1. Preheat the oven to broil on high with the oven rack in the middle position.
2. On the stovetop, in a large, oven-safe skillet over medium-high heat, soften the leek and green onions in 2 tablespoons of oil. Add the herbs and spinach and continue cooking for 2 minutes while stirring. Drain any liquid. Let cool slightly.
3. In a large bowl, whisk together the eggs, turmeric, salt, and pepper. Add the herb and spinach mixture, walnuts, and cranberries, if using.
4. Add the remaining 1 tablespoon of oil to the skillet over medium-low heat. Pour in the egg mixture, cover with a lid or foil, and cook for about 5 minutes or until the sides begin to set. Remove the lid and bake in the oven under the broiler for about 3 minutes or until the top begins to brown slightly.
5. Cut into wedges to serve.