Persian Herb Frittata (Kuku Sabzi) with Barberries

Name: Persian Herb Frittata (Kuku Sabzi) with Barberries
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 8 eggs; 2 bunch dill, finely chopped; 2 bunch chives, finely sliced; 2 bunch coriander, finely chopped; 2 bunch flat-leaf parsley, finely chopped; 8 spring onions, thinly sliced; 3 tbsp olive oil; 25 g barberries; 2 tbsp natural yogurt (for tzatziki); 1 tsp baking powder; 0.5 tsp ground turmeric; 1 to taste salt and pepper

A vibrant, aromatic Persian classic packed with fresh herbs and tart barberries. This light yet flavorful frittata is perfect for brunch, a healthy lunch, or a festive appetizer.

Servings6 Portions

Prep Time15 Mins

Cook Time55 Mins

Difficulty

Easy

Ingredients

eggs
8
dill, finely chopped
2 bunch
chives, finely sliced
2 bunch
coriander, finely chopped
2 bunch
flat-leaf parsley, finely chopped
2 bunch
spring onions, thinly sliced
8
olive oil
3 tbsp
barberries
25 g
natural yogurt (for tzatziki)
2 tbsp
baking powder
1 tsp
ground turmeric
0.5 tsp
salt and pepper
1 to taste

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas 4). Line a 20x20cm square baking tin with parchment paper and set aside. In a large, high-sided saucepan or frying pan, heat the olive oil over low-medium heat. Add the finely chopped dill, chives, coriander, parsley, and spring onions.

Sauté the herbs for 10-15 minutes, stirring occasionally, until they are tender and have turned a deep, dark green. Remove from the heat, season generously with salt and pepper, and stir in the barberries. Allow the mixture to cool completely.

In a large bowl, whisk the eggs with the yogurt, baking powder, and ground turmeric until the yogurt is fully incorporated. Be careful not to overbeat the eggs, as this can make the frittata too stiff.

Fold the cooled herb mixture into the egg batter until it is completely green and well combined. Pour the mixture into the prepared baking tin and smooth the surface with a fork.

Bake for 35-40 minutes, or until a knife inserted into the center comes out clean with no raw egg remaining. Serve warm or at room temperature, cut into squares or triangles.