This Herby Iranian Frittata Is the Perfect Spring Dish

Earlier this week, the sun crossed the celestial equator and Iranians and Turkic people around the world celebrated Nowruz, the Persian New Year. As MUNCHIES learned when meeting British Iranian cook Yasmin Khan, this is a time for fresh starts, family, friends, and … frittata.

Well, traditional Nowruz delicacy kuku-ye sabzi is kinda like the Italian egg dish—just way herbier and therefore better. It also works as a killer all-year-round breakfast or appetiser, so you won't have to wait for the next vernal equinox to whip one up.

RECIPE: Kuku-Ye Sabzi (Iranian Herb Frittata)

Begin by finely chopping fresh spinach, parsley, dill, and coriander. Isn't it so pretty and green and spring-like? Next, stir the herb and spinach mix with eggs, adding in turmeric and fenugreek. Fry the mixture with garlic in a large pan until cooked through, flipping so it gets nice and crispy on both sides.

When cool, slice the kuku into triangles and serve. Yasmin likes to wrap hers in flatbread with pickled cucumber and goat cheese.

If spring tastes this good, summer can wait.