Persian herb frittata (Kuku sabzi) from Persiana: Recipes from the Middle East & Beyond by Sabrina Ghayour

  • spring onions
  • chives
  • coriander leaves
  • dill
  • parsley
  • turmeric
  • walnuts
  • Greek yogurt
  • eggs
  • dried barberries

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kitchen_chick on August 27, 2016

    A local restaurant serves a Syrian version of this that is amazing, and it is the standard I compare all other versions to. This one never quite lives up to the promise. Note: she calls for two TABLESPOONS of crushed sea salt flakes and simply says use less if using table salt. I tried two teaspoons kosher salt the first time (1/3rd seemed reasonable) and it was too salty. It took three tries to narrow in one 1 tsp (1/6th the amount!) of kosher salt. I'm just not sure this version is really what I'm looking for so I dunno if I'll make it a fourth time to confirm the salt amount.

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