Kuku Sabzi is as fun to say as it is to eat! This Persian-style egg dish is packed with fresh herbs and is similar to a frittata. Fresh parsley, cilantro, and dill work in harmony along with a good dash of olive oil and a few scallions to make a flavorful. Don’t let the herb chopping intimidate you, just keep that knife rocking and you’ll have mowed down the piles of herbs in no time. A dollop of greek yogurt adds creaminess and complements the tartness of the dried cranberries (traditionally barberries would be used). This dish is great for breakfast, but as with almost all egg dishes it makes a great dinner as well.
Kuku Sabzi (Persian Herb Frittata)
- 2 tbsp olive oil
- 3 large scallions, thinly sliced
- 8 large eggs
- 1 bunch Italian parsley, minced
- 1 bunch cilantro, minced
- ½ bunch dill, minced
- ¼ cup dried cranberries
- ¼ cup Greek yogurt
1) Stir 2 tbsp olive oil and 3 sliced scallions together in a Suvie pan. Place pan in the bottom zone of Suvie and broil for 10 minutes, stirring halfway through.
2) Whisk 8 eggs and 1/2 tsp salt together in a large bowl. Once the scallions are done broiling let cool for 1 minute before stirring into the eggs along with the minced herbs. Return the pan to Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook on Low for 1 hour
3) After cooking, remove the Kuku Sabzi from from Suvie. Cut into squares and divide between plates. Top each serving with Greek yogurt and dried cranberries.