FROM BREAD & BEAUTY
Persian Herb Frittata
Kuku Sabzi is a traditional spring dish, symbolizing the
earth’s new seasonal growth. Emmalee Amán says she
loves herb growing, and uses herbs as companion plants
in every bed she stewards at Dayspring Permaculture
Garden. From April to October when fresh chives,
parsley, dill, and cilantro can be harvested, she makes
this dish to share with friends and fellow seekers in her
meditation circle. Serves 4 In a bowl, whisk together the eggs, olive oil, salt, and
black pepper and set aside.
7 eggs
2 tbs olive oil
1 teaspoon salt
½ tsp freshly ground black pepper (or more, to taste)
2 cups chopped chives
3 cups chopped parsley
1 cup chopped dill
1 cup chopped cilantro
1 tbs flour
1 teaspoon baking powder
2 tbs chopped walnuts
2 tbs zereshk (see note) Oil the bottom and sides of a 9-inch pie dish and pour
the mixture into the baking dish, smooth the surface,
and bake at 350°F for 20 to 25 minutes, until center
is firm.
Place chopped herbs in large bowl and mix them
evenly. Mix in the flour, baking powder, chopped
walnuts, and zereshk and stir to blend.
Stir the eggs into the herb mixture.
Remove the kuku sabzi from the oven and allow it to
cool slightly, then cut into serving slices.
Serve the kuku sabzi warm or cold.
Note: You can find zereshk, dried barberries, at Persian
or Middle Eastern groceries. Or substitute chopped, dried
cranberries.
Photo: George Kousoulas