Kuku Sabzi

recipe adapted from Salt Fat Acid Heat by Samin Nostrat

With a name like Kuku Sabzi, it has to be good. This Persian frittata is the answer for all things green and herbaceous in your CSA box -- hearty greens, scallions, and fresh herbs all neatly held together with the help of a few eggs. In Persian cuisine, herbs are used by the handful, and this dish is no exception. The result is salty and savory while remaining spring fresh. Enjoy your Kuku warm, room temperature, or cold with some feta cheese or a dollop of Radishy Yogurt Sauce. 

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KUKU SABZI

1 bunch of swiss chard (or kale, radish tops, beet greens), chopped, stems and greens separated

1 bunch of scallions, chopped, whites and greens separated

2 cups chopped cilantro (don’t forget those tender stems!)

1 cup chopped dill (and stems!)

(substitute cilantro and/or dill with parsley, basil, fennel fronds)

1 garlic clove, crushed

¼ tsp chili flakes

6 Tbsp butter

7-8 eggs

Olive oil

Salt & pepper

RADISHY RAITA

3-4 radishes, minced

1 cup greek yogurt

1-2 tsp lemon juice

1 Tbsp mint, fresh or dried

Salt to taste

Mix together all ingredients and adjust to taste. We’re aiming for something bright, herby, and with a little snap from the radishes.

1. If your frittata flipping confidence is low (no worries!), start off by preheating the oven to 350F. 

2. In a skillet over medium-high heat, saute your hearty greens with about a Tablespoon of olive oil and a pinch of salt. Cook until the leaves have wilted. Remove from the pan, and place in a bowl to cool.

3. After removing the greens, add another Tablespoon of olive oil and saute the chard stems and scallion whites until translucent (about 7-10 minutes). After the stems and scallions have cooked down, add garlic and chili flakes. Cook for 1 minute, or until fragrant.

4. Add all chopped herbs to a large bowl. After the wilted greens have cooled slightly, give them a good squeeze to remove any excess liquid. Then, add to the bowl with the chopped herbs.

5. Add cooked stems and scallions to the herbs bowl and mix well.

6. Whisk eggs into the green mixture one by one. You may not need to use all the eggs, we’re aiming for everything to be just combined. Season with a healthy pinch of salt.

7. Melt 3 Tbsp of butter and 1 Tbsp of olive oil in the skillet over medium heat. (Adding oil to the melted butter keeps the butter from burning so quickly). Once the butter is bubbling, pour in your green eggs mixture. 

8. For the first few minutes, use a spatula to pull the sides into the middle of the pan, evenly distributing the egg mixture.

9. You should see the butter and oil bubbly around the sides of your Kuku. I like to quickly side my pan backwards and forwards to see if the bottom is sticking. Try to get a look at the bottom of your Kuku -- we’re hoping for something in the golden brown gradient. Once the bottom is not sticking and looks browned to perfection, you can either: A) place the skillet in the oven for about 5-10 minutes until the frittata is just set (meaning, doesn’t wiggle or look shiny). OR B) You can grab a large plate and place it on top of the Kuku, and carefully flip the Kuku onto the plate. Then, add a bit more butter and oil to the skillet, and flip the uncooked side down into the skillet and cook until the Kuku can easily slide in the pan without sticking.

10. Serve immediately, or save for later.