At this point all that’s going to get done has been done. There’s no use fretting about what could have been done better, or differently, or what didn’t get done at all. I’m beginning to realize that that’s the sneaky, dark side of Christmas, all that self doubt and insecurity. I’m going to try to shrug that off this year.
I’m looking ahead with Kuku Sabzi, a Middle Eastern version of a frittata. This dish is traditionally served during the Persian New Year, which is in the spring. It’s heavily herbed, and lightly spiced. It usually contains walnuts and barberries, which I left out— I didn’t want anything to detract from the wonderful mass of green herbs.
This frittata makes all other fritattas look frumpy. It’s sleek, fresh, fragrant and green. It’s also versatile; it can be a simple dinner for you after a day of last minute shopping, an appetizer, or part of a holiday brunch menu.
Herbs are notoriously difficult to measure accurately. The important thing here is that you will have more greenery than egg. I’m going to guess that, after chopping, you will want at least 2 cups of the herbs. Don’t skimp, they are what make this frittata special.
Serve this warm or at room temperature. My recipe is adapted from The Kitchn.
- 6 eggs
- 1/2 tsp salt
- fresh cracked pepper
- 1/2 tsp turmeric
- 1/4 tsp cardamom
- 1/4 tsp cumin
- 1 Tbsp flour
- handful of parsley, chopped
- handful of cilantro, chopped
- handful of dill, chopped
- handful of mint, chopped
- handful of chives, chopped or snipped
- 6 or 7 scallions, sliced
- 1 leek, thinly sliced
- 2 Tbsp butter (or olive oil)
- set oven to 400F
- Beat the eggs with the flour and spices. Mix in the herbs, scallions and leeks.
- Heat the butter or oil in a cast iron pan. Pour in the egg mixture and spread out evenly.
- Cook for a few minutes on medium heat until the edges start to set.
- Put the pan in the oven for about 5 minutes until cooked through.
- Serve hot or at room temperature.