Kuku Sabzi (Persian Herb Frittata) with Yogurt & Walnuts

Name: Kuku Sabzi (Persian Herb Frittata) with Yogurt & Walnuts
Total time: 45 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 7 eggs; 2 bunches parsley, finely chopped; 2 bunches cilantro, finely chopped; 1 bunch dill, finely chopped; 1 bunch green onions, finely chopped; ½ cup walnuts, chopped; 2 garlic cloves, grated; 1 cup plain yogurt; ½ cucumber, grated; 4 pitas or flatbreads; 5 tbsp olive oil; 1 tsp turmeric; ½ tsp baking powder; 1 tsp dried mint; salt; pepper

LunchPersian45 minServes 4580 kcal27 g protein

More herbs than egg: piles of parsley, cilantro, dill and green onion bound with just enough egg, studded with walnuts and fried into a deep green, crisp-edged cake. Eaten warm or cold with yogurt and bread.

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Ingredients

7 eggs
2 bunches parsley, finely chopped
2 bunches cilantro, finely chopped
1 bunch dill, finely chopped
1 bunch green onions, finely chopped
½ cup walnuts, chopped
2 garlic cloves, grated
1 cup plain yogurt
½ cucumber, grated
4 pitas or flatbreads

From your pantry: 5 tbsp olive oil, 1 tsp turmeric, ½ tsp baking powder, 1 tsp dried mint, salt, pepper.

Instructions

Wash the herbs and dry them very well, then chop finely (a food processor in short pulses is fine). You want about 6 packed cups.
Warm 1 tbsp oil in a 10-inch nonstick skillet over medium heat and cook the green onions and herbs, stirring, until darker and dry, about 5 minutes. Cool 10 minutes.
Beat the eggs with the turmeric, baking powder, garlic, 1½ tsp salt and pepper. Fold in the herbs and walnuts.
Heat 3 tbsp oil in the skillet over medium heat, pour in the mixture and smooth the top. Cover and cook over medium-low until the bottom is browned and the top nearly set, 12 to 15 minutes.
Slide it onto a plate, flip it back into the pan and cook the second side uncovered 5 minutes (or finish in a 375°F oven for 10 minutes instead of flipping).
Stir the yogurt with the cucumber, mint, the last 1 tbsp oil and salt. Cut the kuku in wedges and serve with the yogurt and warm bread.

Tip: Dry herbs are the secret: wet herbs make a soggy kuku. A spoonful of dried barberries is the classic tart touch if you can find them at a Persian market.