Kuku Sabzi

Loaded with fresh herbs, kuku sabzi is a staple of Nowruz, the Persian New Year celebration that takes place each spring. With fewer eggs than a typical frittata or omelet, the dish can go slightly sweet with dates and rose petals or savory, like the one below.

Cookbook author and former BA senior food editor Andy Baraghani likes an even balance of fresh dill, fresh parsley, and cilantro in his chopped herb mixture, but you really can use whatever hearty greens and herbs you like. Whatever you do, don’t skimp—you’ll need about six bunches to reach the full amount. Wash and dry them in a salad spinner and resist the temptation to use a food processor to do the chopping since it will yield soggy, bruised bits.

For ease, Andy browns the kuku sabzi on just one side. “The top part is finished under the broiler,” he explains, to help it retain its bold green color. Use a nonstick frying pan or cast-iron skillet for the easiest removal.

Beyond an Iranian feast, this is an ideal last-minute recipe for brunch—or even a light dinner. Serve it warm or room temperature with other Persian foods such as mahst musir, lavash (a type of flatbread), and a platter of toppings like crumbled feta, barberries, chopped dates, toasted walnuts, pomegranate seeds, and even more herbs like fresh chives and scallion greens.