There are many variations of kuku sabzi. Some include walnuts and dried barberries. The only version I ever knew growing up was the one my mom and aunts made. Their version is a simple one with lots of fresh herbs, eggs, salt and pepper. This dish is often served alongside lunch or dinner, but I also think it makes a great breakfast!
3 bunches parsley
2 bunches cilantro
1 bunch dill
1 ½ cups/270 g leeks (light parts only), sliced
1 tsp/5 g sea salt
½ tsp pepper
3 tbsp/45 g ghee
Wash and thoroughly dry your parsley, cilantro and dill. One they are washed and dried, pulse them in the food processor along with the leeks to chop them, but take care to not overblend them and make them soggy.
Crack the eggs in a separate bowl, add the salt and pepper and mix together. Combine the egg mixture with the herb mixture. Heat a heavy-bottomed pan such as cast iron over medium-low heat and add the ghee. Add the herb and egg mixture and cook until the edges are browned.
Watch your frittata carefully to make sure it cooks through but doesn’t burn. Turn down heat if needed. Cooking it at a low temp the frittata may not be ready to flip for 30 minutes. Periodically run a spatula along the edges to loosen it, so it will flip more easily. Once ready, flip. My mom always flips the frittata whole. If you are finding that difficult, use your spatula to cut it into 4 pieces and flip each piece individually. Cook for another 10 minutes, until the other side is also browned and the frittata is cooked.