Kuku sabzi — herb and leek frittata
A thick, herb-packed frittata browned on both sides in a frying pan.
Active time45 min
Cooking25 min
Total1 hResting : 5 min
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Ingredients
- 2 bunches of fresh dill
- 2 bunches of fresh coriander
- 1 onion
- 2 bunches of fresh parsley
- 1 leek
- 5 eggs
- 1 tbsp dried fenugreek leaves — optional
- 90 ml neutral oil
- 1 tsp baking powder
- 1 tsp ground black pepper
- 2 tsp salt
Preparation
Wash and dry the herbs. Finely chop with a knife and place in a mixing bowl. Peel and dice the onion. Remove the tough dark leek leaves, split the rest and wash between the layers. Thinly slice.
2 bunches of fresh dill2 bunches of fresh coriander1 onion2 bunches of fresh parsley1 leek- knife
- chopping board
- mixing bowl
- clean tea towel
Heat a third of the oil in a frying pan. Cook the onion and leek over medium heat until softened, about 5 minutes. Remove from the heat and cool for 5 minutes.
90 ml neutral oil- frying pan
- spatula
Beat the eggs in a bowl. Add to the herbs with the baking powder, pepper, salt and optional fenugreek. Stir in the cooled onion and leek until evenly combined.
5 eggs1 tbsp dried fenugreek leaves — optional1 tsp baking powder1 tsp ground black pepper2 tsp salt- bowl
- fork
- mixing bowl
- spoon
Heat the remaining oil in the pan. Add the mixture, press down and level the top. Cover and cook over medium-low heat for about 15 minutes, until the centre is firm enough to turn. Cut into quarters with the spatula and carefully turn them. Cook for about 5 minutes more, until browned underneath and the eggs are fully set. Serve warm.
- lidded frying pan
- spatula
Allergens
- Eggs
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration