Leek and Herb Frittata (Kuku Sabzi)

This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish. This recipe first appeared with Anissa Helou’s story The Land of Bread and Spice.

Leek and Herb Frittata (Kuku Sabzi) Leek and Herb Frittata (Kuku Sabzi)
This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish.
Yield: serves 8-10

Ingredients

  • 12 cup chopped cilantro, plus more for garnish
  • 12 cup chopped dill
  • 12 cup chopped parsley
  • 12 tsp. ground turmeric
  • 12 eggs, lightly beaten
  • 1 large russet potato, peeled, grated, and blanched
  • 1 large leek, quartered lengthwise, thinly sliced crosswise
  • Kosher salt and freshly ground black pepper, to taste
  • 6 tbsp. canola oil
  • 14 cup pomegranate seeds

Instructions

  1. Stir together cilantro, dill, parsley, turmeric, eggs, potato, leek, and salt and pepper in a bowl. Heat 4 tbsp. oil in a 12″ nonstick skillet over medium-high heat. Pour egg mixture into skillet, cover with lid, and cook until almost set, about 16 minutes. Invert frittata onto a plate, return skillet to heat, and add remaining oil. Slide frittata back into skillet; cook until underside is browned and crisp, about 6 minutes. Garnish with chopped cilantro and pomegranate, and cut into wedges.