Kookoo Sabzi (Persian Herb Frittata)

Follow our step-by-step guide on how to make Kookoo Sabzi (Persian Herb Frittata).

1. Step 1

   Soak the barberries in water for 10 minutes, then drain them.

2. Step 2

   In a food processor, pulse the Swiss chard, parsley, cilantro, and dill in batches until finely chopped but not mushy. Transfer to a large bowl and add the drained barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron (if using), rose petals, and black pepper. Mix well to combine.

3. Step 3

   Add 6 eggs to the mixture and stir until well combined. The batter should have a thick yogurt-like consistency. If it's too thick, add more eggs one at a time, mixing after each addition.

4. Step 4

   Heat 1/3 cup of olive oil in a large nonstick frying pan over medium heat. Pour the batter into the pan and spread it evenly. Cover with a lid and cook until the oil bubbles along the edges, about 3 minutes. Continue cooking, covered, until the frittata is set and the bottom is browned, about 12 to 15 minutes.

5. Step 5

   Once cooked, cut the frittata into 4 large pieces and carefully flip each piece over using a wide spatula. Drizzle 2 tablespoons of olive oil between the cuts, reduce the heat to medium-low, and cook uncovered until fully cooked through, about 10 minutes more.

6. Step 6

   Cut into desired serving pieces and serve warm or at room temperature.