Bold Iranian Mixed Herb Frittata with Saffron and Dill
This traditional Iranian frittata, known as "Kuku Sabzi," combines fresh herbs with warm saffron tones for a vibrant and flavorful dish.
Preparation
Get these tasks done before you start cooking.
Preparing the Herb Mixture
- 1
Wash the herbs
Wash all herbs thoroughly and dry them using a salad spinner or towel.
- 2
Chop the herbs
Finely chop the parsley, cilantro, dill, and chives.
- 3
Combine herbs
Combine all chopped herbs in a large mixing bowl.
Preparing the Egg Mixture
- 1
Whisk eggs
In a separate bowl, whisk the eggs until well combined.
- 2
Add saffron and seasoning
Add the saffron water, salt, and pepper to the eggs, and whisk again.
Tip: ⚠ Important: Do not overcook the herbs in the eggs to preserve their vibrant green color. 💡 Pro Tip: If you prefer a richer flavor, substitute 1-2 eggs with egg yolks only.
How to Make Bold Iranian Mixed Herb Frittata with Saffron and Dill
Total time: 1 h 33 min · Yields 4 servings
- 1
Sautéing the Herbs
Heat olive oil and butter in a large non-stick skillet over medium heat. Add the chopped herbs and cook for 3-4 minutes.
- 2
Pouring and Settling the Eggs
Evenly distribute the herbs in the skillet, then slowly pour the egg mixture over them. Allow it to settle for a couple of minutes.
- 3
Cooking the Frittata
Cover the skillet with a lid, reduce heat to low, and cook for 15-20 minutes until the frittata is set and slightly golden at the edges.
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