Kuku Sabzi
Kuku sabzi is a traditional Persian dish that is an herb-heavy frittata. The egg is really just a binder to hold all of the herbs together; it is not the main component of this dish. Serve with flatbread, yogurt, pickled onions, feta, and pomegranate seeds. It is wonderful served hot or at room temperature. Great light lunch or an appetizer for a casual cocktail party.
leek
1
large
extra-virgin olive oil, divided
3
tablespoons
eggs
4
large
baking powder
1
teaspoon
ground fenugreek
1
teaspoon
kosher salt
¾
teaspoon
ground turmeric
½
teaspoon
finely chopped fresh parsley
1 ½
cups
finely chopped fresh cilantro
1
cup
finely chopped fresh dill
¾
cup
 Slice leek in half lengthwise, then slice thinly crosswise.
  Heat 1 tablespoon olive oil in a 10-inch, nonstick, broiler-safe 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; whisk until thoroughly combined. Fold in parsley, cilantro, dill, and leeks. Gently stir to combine; the mixture will be mostly herbs, with just enough egg for moisture.
  Heat remaining 2 tablespoons olive oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the skillet, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.
  Uncover and cook under the preheated broiler until the top and middle are cooked through, 1 to 2 minutes.
