Kuku sabzi is a Persian frittata filled to the brim with herbs like mint, dill, and parsley, and studded with walnuts and barberries. The ratio of greens to egg leans heavily toward the greens, so it’s a good recipe to use an egg swap. It’s also a great place to stash any herbs and greens that are on the verge of wilting in your fridge. Our version uses tofu for moisture and binding and chickpea flour for flavor and structure—which makes for a perfectly sliceable kuku. This dish is traditionally prepared on the stovetop, but we're baking this one for ease. If you can’t find the traditional dried barberries, currants or dried cranberries can stand in for bits of sweetness.
Eggless Kuku Sabzi (Persian Herb Frittata)
Yield: 6 servings
Ingredients:
- 16 ounces silken tofu
- ½ cup chickpea flour
- 1 teaspoon kosher salt, divided
- 1 teaspoon turmeric
- ½ teaspoon baking powder
- ¼ cup extra-virgin olive oil
- 1 large leek, whites and pale green parts thinly sliced, about 2 cups
- 4 cups finely chopped herbs, like parsley, cilantro, mint, and dill*
- 6 cups baby spinach
- ½ cup walnuts, toasted and chopped
- ¼ cup dried barberries, currants, or cranberries
Procedure:
- Preheat the oven to 400 degrees F.
- In a blender, combine tofu, chickpea flour, ½ cup water, 1/2 teaspoon salt, turmeric, and baking powder until smooth; transfer to a large bowl.
- Heat olive oil in a 9-inch ovenproof, nonstick skillet over medium-high. Add leeks and ¼ teaspoon salt and cook until softened, 4 to 5 minutes. Reduce the heat to low and add the herbs and spinach, a little at a time, until wilted. Season with remaining ¼ teaspoon salt.
- Add the sautéed greens to the bowl with the tofu mixture. Add the walnuts and barberries and stir to combine. Transfer the contents back to the skillet and bake for 25 to 30 minutes or until set. Allow to cool for 10 minutes before slicing.
Notes and Substitutions:
- The herbs and greens can be swapped for whatever you have on hand. Kale, chard, scallions, chives, and mint would all be great. Softer herbs work best, and you can chop tender stems along with the leaves.
