- 6 cups finely chopped fresh flat-leaf parsley leaves
- 2 cups finely chopped fresh cilantro leaves
- 2 cups finely chopped fresh dill fronds
- 1/2 cup shelled and coarsely chopped walnuts
- 3 garlic cloves, peeled and minced (Nasrin uses green garlic)
- 2 teaspoons ground turmeric
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup dried zereshk, plus more for garnish
- 6 large eggs, lightly beaten
- Preheat oven to 350 degrees Fahrenheit. Spray a 10-inch round cake pan with cooking spray; line with parchment paper.
- Place herbs, walnuts, garlic, turmeric, salt, pepper, and zereshk in a medium mixing bowl, and stir to combine.
- Add eggs to bowl, and fold in to coat the filling.
- Pour mixture into prepared pan. Bake until eggs are set, 20 to 25 minutes.
- Sprinkle a few zereshk over the top, if desired. Cut into wedges, and serve.
Chef Nasrin • Iran
Although it may translate as such to Western audiences, calling kuku sabzi (“coo-coo sahb-zeh”) a “frittata” is doing it a disservice. The stars of this dish are the herbs; the eggs simply hold everything together. Green garlic — young garlic with tender leaves and a milder flavor than the bulbs — can be found at farmers markets in early spring. The zereshk (“zhur-uhsh-keh,” barberries) add a nice tangy component. If you can’t find them, dried red currants or unsweetened cranberries — chopped, if they aren’t very small — can be used in a pinch. Yield: 6 appetizer-sized servings.
Excerpted from The Kitchen Without Borders: Recipes and Stories from Refugee and Immigrant Chefs by The Eat Offbeat Chefs. Workman Publishing © 2021.