Traditional Persian herb frittata that bursts with the flavors of fresh herbs and aromatic spices.
1 large leek
3 tbsp olive oil
4 large eggs
1 tbsp baking powder
1 tbsp RK Fenugreek Whole
3/4 tbsp RK Salt
1/2 tbsp RK Turmeric Powder
1 cup finely chopped fresh parsley
1 cup finely chopped fresh cilantro
3/4 cup finely chopped fresh dill
Slice leek in half lengthwise, then thinly slice crosswise.
Heat 1 tbsp oil in a skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.
Preheat the oven's broiler with the rack in the upper third position.
Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric, and whisk to thoroughly combine. Fold parsley, cilantro, dill, and leeks into eggs. Gently stir to combine; the mixture will be mostly herbs, with just enough egg to wet the mixture through.
Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the pan, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.
Remove cover and transfer to the preheated oven. Cook until the top and middle is cooked through, 1 to 2 minutes.
Slice the Kuku Sabzi into wedges and serve either warm or at room temperature.