Kuku Sabzi (Persian Herb Frittata)

Finely chop the parsley, dill, and cilantro. Set aside.

Finely chop the leeks and onion. Rinse the leeks thoroughly to remove any dirt between the layers. Give them a good rinse after chopping.

If using, finely chop the walnuts.

If using, rinse the barberries and soak them in water for about an hour to soften. Drain well.

Heat olive oil in a large non-stick skillet over medium-high heat.

Add the chopped leeks and onions to the skillet. Sauté until softened and translucent, about 5-7 minutes. Stir occasionally.

Add the chopped herbs, turmeric, salt, pepper, and baking powder to the skillet with the sautéed aromatics. Stir well to combine.

In a large bowl, whisk the eggs until well combined. Stir in the sautéed herb and vegetable mixture, along with the optional barberries and walnuts.

Pour the egg and herb mixture into the skillet, spreading it evenly. Cook over medium heat for about 10-15 minutes, or until the bottom is set and golden brown.

Transfer the skillet to a preheated broiler (or oven set to broil). Broil for about 3-5 minutes, or until the top is set and lightly golden. Keep a close eye on it to prevent burning.

Carefully invert the kuku onto a serving plate. You can also slice it directly in the pan. Serve warm.