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Fresh Herb Frittata (Sabzi Kookoo)

A popular Persian dish, commonly served at picnics. Fresh dill, parsley and cilantro mixed with shredded potato, eggs and seasonings.
Author: Ginger



  • 1 bunch fresh dill
  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 1 large russet potato peeled and shredded (with a grater)
  • 3 large cloves garlic chopped
  • 5 eggs
  • 1/2 tsp. turmeric
  • 1/8 tsp. cinnamon
  • 1/2 tsp. salt or to taste
  • pepper to taste
  • 3 Tbsp. canola or olive oil divided



  • Wash herbs thoroughly (I use a salad spinner to dry mine). Remove large stems from herbs and chop the leaves well. (You could use a food processor, but I don't like they way the herbs turn juicy and mushy). Toss chopped herbs in a large mixing bowl.
  • To the herbs, add peeled, shredded potato. Add chopped garlic, eggs, turmeric, cinnamon, salt and pepper. Mix well to combine. Will be the consistency of cake batter.
  • Heat a large shallow fry pan (mine is 9" in diameter) over med-high heat. Add 1 tablespoon oil, pour in the frittata mixture, turn heat down to medium and cover with a lid. Let cook, covered for about 10 minutes. That side is done when the bottom turns a dark brown color.
  • With a scratch-proof tool, such as a spatula, cut frittata into about 10 squares (or you can slice them in 6-8 triangles, like a pie). Flip each piece over. Drizzle 1-2 more tablespoons directly over frittata, cover once more and cook for another 10 minutes over a medium-low heat.
  • Remove and serve hot. Or allow to cool, place in refrigerator and then serve cold, with sliced tomatoes and pita bread.