Persian Herb Kuku
Dairy-Free
Gluten-Free
Vegetarian
This dish is like a Persian frittata with plenty of greens. And like a frittata, it’s versatile — you can use pretty much any combination of tender herbs you have on hand. Dried barberries or cranberries add a touch of tartness.
- 3 tbs. extra-virgin olive oil, divided
- 2 large leeks, white and light green parts, halved and sliced
- 1½ tsp. sea salt, divided
- 5 cups mixed tender herbs (cilantro, parsley, dill, mint, tarragon), leaves and stems, chopped
- 4 scallions, sliced
- 8 large organic, pasture-raised eggs
- 1½ tsp. baking powder
- ¾ tsp. ground cumin
- ½ tsp. black pepper
- ½ cup walnuts, chopped
- ¼ cup dried barberries or cranberries, optional
STEP 1
Preheat the oven to 375 degrees F. Use ½ tablespoon of the olive oil to coat a 9-inch pie pan.
STEP 2
Place a large sauté pan over medium-high heat and add the remaining olive oil.
STEP 3
Add the leeks and ½ teaspoon of the salt, and stir to coat the leeks in the oil. Reduce the heat to low and cook, stirring frequently, until the leeks are tender and translucent, about five minutes.
STEP 4
Add the herbs and scallions to the leeks and stir, cooking until the herbs are bright green, then take off the heat to cool slightly.
STEP 5
In a large bowl, whisk the eggs. While still whisking, sprinkle in the baking powder, remaining salt, cumin, and pepper.
STEP 6
Stir in the herb mixture, then spread in the prepared pie pan.
STEP 7
Sprinkle with the walnuts; add barberries or cranberries, if desired. Press the toppings down into the eggs.
STEP 8
Bake the kuku for 30 to 35 minutes, until it’s puffed and firm when pressed.
STEP 9
Cool for a few minutes before slicing and serving.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
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