Kuku Sabzi
Persian Fresh Herb 'Frittata'
Submitted By: Taz

Ingredients:

8 Large Eggs (Tokhmomorgh)
3 cloves Fresh Garlic (Seer) - minced
1 Cup Garlic Chives (Tareh) - chopped fine
1 Cup packed Fresh Parsley (Jafari) - chopped fine
1 Cup packed Fresh Spinach (Esfanaj) - chopped fine
½ Cup Roasted/Unsalted Walnuts (Gerdu) - roughly chopped
½ Cup packed Fresh Coriander (Geshniz) - chopped fine
¼ Cup packed Fresh Dill (Shevid) - chopped fine
3 Tbs Extra Virgin Olive Oil (Roghan Zeytun)
1 ½ tsp Kosher Salt (Namak) or to taste
1 tsp Baking Powder (Juse Sirin)
¼ tsp Ground Cinnamon (Darchin)
¼ tsp Ground Nutmeg (Jowz Hendi)
¼ tsp Ground Cardamom (Hel)
¼ tsp Turmeric Powder (Zard Chubeh)
⅛ tsp Ground Cumin (Zireh)
1 tsp Fresh Ground Black Pepper (Felfel -e Siah) or to taste
-OPTIONAL-
3 Tbs Dried Barberries (Zereshk) - can substitute dried cranberries if desired
½ tsp Ground Rose Petal (Gole Sorkh)
-OPTIONAL GARNISH-
6-12 Roasted/Unsalted Walnut (Gerdu) Halves
Additional Dried Barberries (Zereshk)

Preparation:
  1. Thoroughly wash all of your herbs (chives, parsley, spinach, coriander, and dill) and place them in a salad spinner to get off as much liquid as possible - Spread them out on clean kitchen towels and allow them to air dry for about an hour (If you do not have a salad spinner, you can allow the herbs to drain in a colander for 30 minutes and then spread over the kitchen towels and allow to air dry for 3-4 hours)
  2. Once all of the herbs have been thoroughly washed and dried, give them all a chop (fine to medium fine) and transfer to a large mixing bowl - Add garlic and chopped walnuts
  3. Place the eggs, salt, baking powder, ground rose petal (if using), cinnamon, nutmeg, cardamom, turmeric, cumin, and pepper in a medium mixing bowl and whisk until uniformly combined
  4. Pour the egg mixture over the herbs and mix until all of the herbs are well coated
  5. IF USING, fold the dried barberries into the herb/egg mixture until evenly distributed
  6. Heat the oil in a 12 inch skillet over medium heat until shimmering - Pour in the herb/egg mixture and smooth the top pressing down gently - IF USING, place the walnut halves evenly around the top of the kuku leaving space between them and gently pressing them partway down into the mixture - Cover - Reduce heat to medium low and allow to cook for 15-20 minutes - The top will be 'firm' to the touch and the edges will be sizzling
  7. Remove from heat - Place a large plate, platter, or cookie sheet upside down over the skillet - CAREFULLY invert the kuku onto the platter - Bottom (now the top) should be nicely browned - Gently slide the kuku back into the skillet (browned side up)
  8. Reduce heat to low and return the skillet with the flipped kuku to the heat - Cover, and allow to cook for another 10-15 minutes
  9. Remove from heat and allow to cool for 10 minutes
  10. Repeat the inversion of the kuku from the skillet and slice into wedges - Garnish as desired
  11. Serve with some toasted lavash bread and plain yogurt along with a platter of fresh herbs (sabzi khordan) and torshi (pickled vegetables) and/or salad shirazi (Persian cucumber and tomato salad)