Plant Oriented Cooking

RECIPE: Kuku sabzi

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  • 5 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 leek, white and pale-green parts only, finely chopped
  • 5 large eggs
  • 1½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • 1½ cups finely chopped cilantro
  • 1½ cups finely chopped dill
  • 1½ cups finely chopped parsley
  • 1 tablespoon dried fenugreek leaves


  • Saute onion and leek for 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
  • Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Mix in onion mixture, cilantro, dill, parsley, and fenugreek.
  • Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute.
  • Let cool slightly, then slide out onto a platter.


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