Kookoo Sabzi (Fresh Herb Frittata)

Name: Kookoo Sabzi (Fresh Herb Frittata)
Total time: 65
Yield: 8
Ingredients: ⅓ cup fresh barberries; 1 bunch Swiss chard, stems removed; 1 bunch fresh parsley, tough stems trimmed; 1 bunch fresh cilantro, tough stems trimmed; 1 bunch fresh dill, tough stems trimmed; 1 bunch green onions, finely chopped; ½ cup walnuts, roughly chopped; 1 clove garlic, chopped; 1 ½ teaspoons kosher salt (such as Diamond Crystal®); 1 teaspoon dried fenugreek leaves; 1 teaspoon dried tarragon; ½ teaspoon ground turmeric; ¼ teaspoon ground cinnamon; ¼ teaspoon ground saffron (Optional); ¼ teaspoon ground Damask rose petals; ¼ teaspoon ground black pepper; 6 large eggs, or more as needed; ⅓ cup olive oil; 2 tablespoons olive oil

Recipe by Naz Deravian from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

8 servings

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⅓ cup fresh barberries
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1 bunch Swiss chard, stems removed
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1 bunch fresh parsley, tough stems trimmed
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1 bunch fresh cilantro, tough stems trimmed
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1 bunch fresh dill, tough stems trimmed
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1 bunch green onions, finely chopped
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½ cup walnuts, roughly chopped
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1 clove garlic, chopped
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1 ½ teaspoons kosher salt (such as Diamond Crystal®)
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1 teaspoon dried fenugreek leaves

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1 teaspoon dried tarragon
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½ teaspoon ground turmeric
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¼ teaspoon ground cinnamon
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¼ teaspoon ground saffron (Optional)
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¼ teaspoon ground Damask rose petals
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¼ teaspoon ground black pepper
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6 large eggs, or more as needed
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⅓ cup olive oil
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2 tablespoons olive oil

Instructions

Soak barberries in water to cover for 10 minutes. Drain.
Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.