Leek and Herb Frittata (Kuku Sabzi)

Name: Leek and Herb Frittata (Kuku Sabzi)
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 1 ⁄ 2 cup chopped cilantro, plus more for garnish; 1 ⁄ 2 cup chopped dill; 1 ⁄ 2 cup chopped parsley; 1 ⁄ 2 tsp. ground turmeric; 12 eggs, lightly beaten; 1 large russet potato, peeled, grated, and blanched; 1 large leek, quartered lengthwise, thinly sliced crosswise; Kosher salt and freshly ground black pepper, to taste; 6 tbsp. canola oil; 1 ⁄ 4 cup pomegranate seeds

Serves
serves 8-10

TODD COLEMAN

This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish. This recipe first appeared with Anissa Helou's story The Land of Bread and Spice.

Ingredients

¹⁄₂ cup chopped cilantro, plus more for garnish
¹⁄₂ cup chopped dill
¹⁄₂ cup chopped parsley
¹⁄₂ tsp. ground turmeric
12 eggs, lightly beaten
1 large russet potato, peeled, grated, and blanched
1 large leek, quartered lengthwise, thinly sliced crosswise
Kosher salt and freshly ground black pepper, to taste
6 tbsp. canola oil
¹⁄₄ cup pomegranate seeds

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Instructions

Step 1

Stir together cilantro, dill, parsley, turmeric, eggs, potato, leek, and salt and pepper in a bowl. Heat 4 tbsp. oil in a 12″ nonstick skillet over medium-high heat. Pour egg mixture into skillet, cover with lid, and cook until almost set, about 16 minutes. Invert frittata onto a plate, return skillet to heat, and add remaining oil. Slide frittata back into skillet; cook until underside is browned and crisp, about 6 minutes. Garnish with chopped cilantro and pomegranate, and cut into wedges.