A favorite on Iranian Nowruz tables, kuku sabzi combines generous amounts of fresh parsley, dill, and scallions with walnuts and barberries, bound with eggs and baked. This thick, hearty frittata is sliced and served warm or at room temperature.
Wash and thoroughly dry the parsley, dill, and scallions, then finely chop them. Be careful not to leave excess moisture in the mixture.
Beat the eggs. Add the chopped herbs, walnuts, barberries, rice flour, turmeric, baking powder, salt, and black pepper, and mix well.
Grease a square oven-safe dish with olive oil and pour in the mixture, spreading it evenly.
Bake in a preheated 180°C / 355°F oven until the top is lightly browned and the center is set. Caution: If removed too early, the center may remain runny and the frittata can fall apart when sliced.
Remove from the oven and let rest for a few minutes. Cut into squares and serve warm or at room temperature.
Important: Dry the herbs thoroughly after washing. Excess water can make the frittata loose and cause it to fall apart when sliced. Allergens: contains eggs and walnuts (tree nuts).
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