Leek and Herb Frittata (Kuku Sabzi)

  • Serves

    serves 8-10


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.


  • 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


Step 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.

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