A thick, deep-green frittata that's mostly herbs, bound with just enough egg, often with barberries and walnuts.
What makes it kuku sabzi
Far more herbs than egg: parsley, coriander, dill, chives.
Often barberries and walnuts inside.
Cooked slowly, covered, then flipped or finished in the oven.
Where it comes from
Kuku is the Persian family of thick, set egg dishes, and this is the one made with herbs — so many that it's green all the way through. It's traditional at Nowruz, the new year, when the green is said to stand for rebirth and the spring.