kuku sabzi inspired frittata

late summer frittata

While my immediate family is not from Iran, many Assyrians are, and the food that Iranian Assyrians make is really different from the food we Iraqi/Syrian Assyrians make. So this frittata is inspired by the fabulous recipes my Iranian friends have shared with me, specifically kuku sabzi, a springtime dish served for the Persian new year.

But even though our cuisines are quite different, the thing I love about kuku sabzi is actually the same thing I love about much of my own family's food—herbs are used with stunning generosity. Instead of sprinkling leafy herbs as a garnish or subtle flavoring, we treat them as a substantial ingredient. So if you look at my mom's kebabs, my grandmother's dolma, everyone's favorite fattoush, or just about any good tabbouleh recipe (even the slightly bulgur-heavy ones), you'll notice that the herbs make up quite a bit of the dish's substance.

late summer frittata
late summer frittata

So while this is totally not real kuku sabzi (I've taken some liberties, and it's not exactly springtime in the northern hemisphere right now), it was strongly influenced by the classic. It's a nice frittata for avid home gardeners, who are likely trying to figure out what to do with the last of their zucchini and tomatoes right about now, but it's just as much a frittata for non-gardening tiny apartment dwellers like me. All the ingredients can easily be found in supermarkets just about everywhere.

But if you are one of those home gardeners swimming in tomatoes and zucchini (or someone who just stumbled upon a crazy deal at the farmer's market), this is a great recipe to prep for the colder days ahead. Quality herbs are available year-round, as are the rest of the ingredients, and you can do the zucchini and tomato part ahead and freeze it. When stored properly, grated zucchini keeps really well in the freezer, and you can easily strain after thawing (you won't need to salt it to draw out the water). Frozen slow-roast tomatoes are fabulous to have on hand year-round, and I add them to just about everything. You could totally just use sun-dried tomatoes instead (I've made this recipe both ways), but slow roasting in-season tomatoes make this frittata a little extra wonderful.

late summer frittata
late summer frittata

kuku sabzi inspired frittata

serves: 3 to 6
active time: 15 minutes
total time: 40 minutes
try my
date frittata for another Persian frittata
download a PDF to print

  • 1 cup grated zucchini *

  • salt

  • olive oil

  • 1/2 of 1 small/medium onion, small-diced

  • 2 cloves garlic, crushed through a press

  • 3/4 teaspoons baharat (or 1/4 teaspoon each paprika, black pepper, ground coriander)

  • 1/2 cup packed minced parsley

  • 1/2 cup packed minced cilantro

  • 1/4 cup packed minced dill

  • 1/4 cup minced sultanas or golden raisins

  • 1/2 cup grated mild, hard cheese (like cheddar)

  • 1/4 cup slow roast tomatoes (or substitute chopped sun-dried tomatoes)

  • 6 large eggs, beaten

  1. Combine the zucchini and 1/4 teaspoon salt, and let them sit together for about 20 minutes. After 20 minutes, take handfuls of the zucchini and wring them out, discarding the liquid (you'll end up with about 1/4 to 1/3 cup wrung-out zucchini).

  2. Place a non-stick or well-seasoned cast iron 10-inch skillet over medium heat for about 3 minutes. Add 1 teaspoon olive oil, followed by the onion, and cook for 5 to 10 minutes, stirring every minute or so, until it's softened and slightly golden around the edges. Add the garlic and baharat and cook stirring constantly for 1 more minute. Remove to a mixing bowl. Coat the skillet with 2 teaspoons of olive oil, and keep it over low heat for a couple minutes while you mix together the ingredients.

  3. In a mixing bowl, stir together the wrung-out zucchini, cooked onion mixture, parsley, cilantro, dill, sultanas, cheese, tomatoes, eggs, and salt to taste (I use 1/2 teaspoon). It will look like there is very little egg, and that's ok.

  4. Preheat the broiler. Swirl the oil, and then pour the egg mixture into the hot skillet and increase the heat to medium. Cook without stirring for about 3 to 5 minutes on the stove, just until the bottom sets a bit, and it starts to smell a little toasty. Once the bottom is done, move it to the broiler and cook until the whole thing is set and golden brown on top (depending on your broiler, this could take between 30 seconds to 5 minutes).

* This is about 1/2 of 1 small zucchini. If you have leftover grated zucchini, save it for zucchini bread, double this recipe, or freeze it for later.

late summer frittata

combination dolma | dolma khuitah

combination dolma

Dolma is a real labor of love, so my family only makes it about once every couple months. It's usually reserved for birthdays, out-of-town visitors, holidays, and other special occasions. But this summer has been the summer of dolma, and I've had more of it in one month than I usually eat all year.

It all started when I asked my mom and grandmother to teach me how they make their famous combination dolma. It took a few attempts to record all the little nuances, which meant that we ended up with a few gigantic pots of dolma over the course of a week or two. And then making all that combination dolma inspired another recipe for an easy vegan weeknight dolma (which I will post early this fall). The weeknight recipe requires absolutely no time, patience, or know-how... and so I might've tested it a few more times than was absolutely necessary.

All that is to say, there was a two or three-week stretch where I had dolma every single day, and we would all sit around the table joking about how tired we were all going to get of it. And, while the jokes continued through the summer ("dolma, again?! What are you trying to kill me??"), they never actually became sincere, and most of us eventually realized that we would happily eat dolma every single day. After all that, I wish I had some right now.

combination dolma

So here it is in all its glory: my family's combination dolma recipe! While I was writing it, I kept trying to find ways to make it shorter, but at a certain point I realized that was a futile goal, because this dolma is just never going to be easy or straightforward. It has a million different ingredients for the wrappers, all of those ingredients need to be prepared separately, the filling itself has another long list of ingredients, which need to be rinsed, chopped, and mixed together, and the whole thing takes hours and hours. But even though this recipe is ridiculously long and time-consuming, I hope I've at least made it clear, organized, and easy to follow.

So I'm not even going to try to convince you that it's actually much easier than it seems, or that it will only take a couple hours, because it isn't and it won't. This recipe is the kind of thing you make for someone to say how much you love them. Or it's the kind of thing you make with the ones you love, as an excuse to spend time together gathered around a big table, wrapping, stuffing, and building the pot. The little kids (or inexperienced adults) can separate the grape leaves along the side of the bowl, and the experienced cooks can prep the wrappers and core the peppers and zucchini. And everyone can help stuff. Working together will make things move a lot faster, but you'll have so much fun hanging out that you'll wish that there was more dolma to stuff. And that's the dolma Catch 22, which has just one solution: to make as much dolma as possible whenever possible with the people you want to spend your time with.

combination dolma
combination dolma
combination dolma

tips for dolma flipping success

After my dolma-flipping instagram story, I promised a few readers that I would include some tips on flipping a big pot of dolma with this recipe. Dolma flipping is a time-honored tradition, and everyone wants to lift up the pot and reveal that perfect stack of dolma, like an expertly shuffled deck of cards. Here's how I do it:

  1. Use the right shaped pot. A large dutch oven, rather than a stockpot, will work better here, because then you won't have to build it too tall (and tall dolma towers always collapse right away). Besides, the whole thing will cook more evenly if it's shorter and wider.

  2. Use the right amount of liquid. Using too much liquid isn't great in general, because the dolma will get too mushy (it's supposed to be very soft, but you don't want the rice to totally disintegrate). And in terms of flipping, if you use too much liquid, the pieces won't stack together once inverted, and they'll fall everywhere instead. Too little liquid isn't ideal either, because the rice won't cook through in all of the pieces, and it'll be unpleasantly dry. The recipe below should give you the perfect amount, but it varies a little depending on how well you nest them together, and the shape and size of your pot.

  3. Stack the layers with stability in mind. I like to keep the wonky, inflexible ones (like long cubanelle, poblano, and mini sweet peppers) on the inside. Cabbage leaves, grape leaves, and to some extent onions, will all soften and nest together beautifully as the dolma cooks, so I use these as the outside layers. I try to build the outside layers as evenly as possible, sort of like brick-laying.

  4. Make sure the dolma rests covered for 30 minutes once you remove it from heat. This will give the top layer a chance to cook through a tiny bit more, but it also allows everything to calm down and for the juices to absorb more. Plus, it's less likely to fall apart when it's a little cooler (after 30 minutes, it'll still be quite hot, but not boiling hot).

  5. Flip the dolma alone, without everyone watching. I know this takes a little bit away from the excitement (and feel free to ignore my advice), but I find that the most exciting part is lifting the inverted pot away, rather than the flip itself, and I'm so much more likely to mess it up when there's a crowd watching me.

  6. Flip it carefully with one swift motion (you don't want to shake everything up while you flip it). Here's the fool-proof way to do it: Place the pot in the center of a big, clean towel (one you don't mind staining, although you probably won't stain it). Place the serving dish (preferably a large, round metal tray with steep sides) up-side-down on top of the pot. Cover the whole thing with the sides of the towel overlapping in the center, so it's securely wrapped up. Slide the towel-wrapped dolma off the counter, and onto your outstretched palm of your dominant-hand, and place your other hand over the top to keep it steady. Carefully lift the dolma to about shoulder-height, and then very carefully but quickly invert the pot so your non-dominant hand is now supporting its bottom. Set it down on the counter, and unwrap the edges of the towel from under it. This takes a little strength and coordination, so be very careful, and just skip the flip if you think you might drop it or hurt yourself.

  7. Once you've inverted the pot, give the bottom a few good thumps, and let it sit for at least a minute before lifting the pot away (I usually let it sit for about 5). This lets everything detach from the pot and settle in. The potatoes almost always stay stuck to the bottom, but it's fine, just don't worry about the potatoes.

  8. Call everyone over. Get a thin-edged spatula to lift one of the handles up just a little so you can get a grip on it, then do the same with the other side (you might need another set of hands to help, depending on how easy it is to grip), and then carefully lift the pot straight up to reveal a tower of dolma. Don't forget to save those ugly potatoes! (the cooks get to eat them, because they're too ugly to serve to the guests, and too delicious to share).

  9. You could also just not sweat it, because a perfect dolma flip is not necessary for delicious dolma. It's really just for fun, after all. The suspense is totally part of the fun, and so if you know it's reliably gonna come out a perfectly cohesive dolma tower every time, it just becomes less impressive and exciting. Besides, you're just gonna end up shaking it out into a single layer before serving anyway. So have fun with it, be safe, and don't sweat the small stuff.

combination dolma
combination dolma
combination dolma
combination dolma

combination dolma | dolma khuitah

active time: 3 or more hours if you're solo, and 2 1/2 hours if you have help wrapping and stuffing
total time: about 4 1/2 hours

serves a crowd (leftovers keep in the fridge for a few days, and freeze very well)
download a PDF to print
for more dolma recipes, visit the
dolma archives

the filling

  • 2 1/2 pounds lean meat (sirloin, round, etc.), slightly frozen for about 20 to 30 minutes

  • 2 1/2 cups uncooked medium grain rice (e.g., Calrose)

  • 8 cloves garlic

  • 16 ounces spicy salsa *

  • 1 1/2 cups chopped parsley

  • 1 1/2 cups chopped cilantro

  • 2 cups chopped dill

  • 1 cup chopped green onion

  • 1 tablespoon salt

  • 1 teaspoon black pepper

  • 1 stick (4 ounces) unsalted butter, melted

  1. Soak the uncooked rice in cold water for about 5 minutes, and then rinse it.

  2. Trim the meat of any fat and gristle. You should be left with about 2 pounds 2 ounces meat. Set aside the scraps for the bottom of the pot, or discard them. Finely chop the 2 pounds 2 ounces of meat (no piece should be bigger than 1/4-inch).

  3. Mix the meat in a large mixing bowl with the medium grain rice, garlic, salsa, parsley, cilantro, dill, green onion, salt, pepper, and butter.

* This is the way my family has been making dolma since we immigrated to the US in the 1970s. Before this, we would make a sauce that happened to have pretty much the same ingredients as salsa roja, so this is a great way to save time without sacrificing quality.

prepping and stuffing the shells

  • 1 large head green cabbage

  • the biggest yellow onion you can find (about 1 pound)

  • 4 large cubanelle or poblano peppers*

  • 10 mini sweet peppers

  • zucchini corer

  • 4 medium 6 to 8-inch Italian zucchini

  • about 25 to 50 grape leaves **

  • it doesn't hurt to gather a bunch of friends and family who are willing to help stuff

  1. Bring a stockpot of water to a boil. Cut the cabbage in half from root to stem. Use a paring knife to carefully remove the core (the part that holds everything together). Place the cabbage in the water, reduce heat to simmer, and let it cook for about 10 to 15 minutes, just until the leaves are soft enough to bend easily without snapping (don't worry if the ribs are not very flexible). As the large leaves soften and fall away, remove them from the water and let them cool on a plate, and eventually remove the whole thing from the water once it's soft enough (but don't dump out the boiling water).

  2. Peel the onion and then cut just the fuzzy root off. Rest the onion on the table with the root-side facing down, place the tip of a paring knife at the top of the onion, and cut down just on one side. Place the onion in the boiling water for about 10 minutes. During the 10 minutes, remove the outer onion layers from the water as they soften and fall away from the onion. Once the onion layers are soft, remove them to a plate to cool.

  3. Cut the tops off the cubanelles/poblanos and sweet peppers and use a zucchini corer or boning/paring knife to cut away as much of the pith and seeds as possible.

  4. Cut the stems and ends off the zucchinis, partly peel them (see photos), and cut them in half the short way. Use a zucchini corer to hollow out the insides, leaving one end closed. Their sides should be very thin, about as thick as the sides of the peppers. Optionally, stab them three or four times with the end of a paring knife.

  5. If you're using fresh grape leaves, submerge them in boiling water off the heat, place an upside-down heat-proof plate on top of them to keep them submerged, and steep them for about 25 minutes (find more specific grape leaf prep instructions here). If you're using preserved grape leaves from a jar, rinse them well with water.

  6. Finish prepping the cabbage by shaving down the ribs. Place a cabbage leaf flat on a cutting board, so that the bumpy part of the rib is showing. Carefully hold a sharp knife flat against the cabbage leaf, and cut across (away from your hand!) to remove the bumpy part of the rib. This will make the leaves more flexible. Save the rib scraps for the next section.

  7. Call everyone over to help, and stuff the veggies, starting with the onion, cubanelles/poblanos, sweet peppers, and zucchini. Then stuff grape leaves and cabbage leaves until you run out of stuffing (but save the extra cabbage and grape leaves for the next section). Here are more specifics: To stuff the peppers and zucchini, use a little spoon to scoop filling into the openings, and make sure there are no big gaps (but don't tamp them down firmly—there needs to be a little breathing room). To fill the grape leaves, place the leaf with the veiny side facing up and the stem-end facing you. Place some stuffing in a sideways log near the stem, fold the two sides over, fold the bottom up, and roll it shut (watch the above video, and visit my stuffed grape leaf post for more photos and details). Fill the cabbage leaves and onions similarly (but these are a little more free-form, since they're not all the same shape).

* If you're using poblanos, you might end up with a few extremely spicy ones, in which case you may want to buy mild salsa for the filling instead of spicy. Or just go with it if you like a lot of heat! You can use any similarly shaped peppers here—they just need to be long and narrow, and not too-too-spicy.
** If you don't have grape leaves, you can substitute more cabbage leaves. We do this when they're not in season and we've run out of frozen ones.

assembling the pot

  • 4 tablespoons unsalted butter

  • 3 1/4 cup vegetable juice*

  • 1/2 cup + 1 tablespoon lemon juice

  • 1 5-ounce potato, sliced into 1/8-inch rounds

  • (optional) up to 1 pound lamb chops or meat scraps

  1. Combine the butter, vegetable juice, and lemon juice in a small saucepan, and heat over medium until the butter melts and the liquid is warm.

  2. While the liquid heats, put together the pot. Lightly coat the bottom of a very large dutch oven (or two smaller dutch ovens) with olive oil. Arrange the slices in one layer on the bottom of the pot, followed by an even layer of lamb chops and/or meat scraps (it's ok if some of the lamb is touching the bottom of the pot). Nest everything together tetris-style, leaving very little space between the rolls and veggies. Here's how I like to do it: I put the zucchini in a ring around the first layer, then I fill in gaps between them with little grape leaves. Then I put the peppers in the center, and put grape leaves and cabbage leaves in the gaps between them, and in a couple rows at the edge of the pot around them. Then I do a layer of sweet peppers and onions, and fill in the gaps with more cabbage leaves and grape leaves, and make another border with the stuffed leaves. Make sure you leave at least 1 1/2 inches of space at the top of the pot, to make sure it doesn't boil over. **

  3. Pour the liquid evenly over the dolma. The liquid should come up just to the top of the second-highest layer (just to the base of the very top layer).

  4. After you pour in the liquid, put any extra grape and cabbage leaves and ribs on top of the pot.

  5. Place a heavy heat-proof plate face-down over the center of the dolma. Bring it to a boil over medium-high heat, and keep an eye on it while it heats. Once it reaches a gentle boil (a few big bubbles breaking the surface, but not a rapid boil), cover the pot (leave the plate in place, and cover the pot with a lid) and reduce the heat to medium-low to maintain a gentle boil.

  6. Cook this way for about 1 hour. Check on it intermittently to make sure it's at a gentle boil, and adjust the heat as necessary. Don't open the lid too often, or the top layer won't cook through enough. The liquid will rise as the veggies cook down, give off their juices, and settle in. To test whether the dolma are done, take a piece from the top layer, cut it in half, and see if the rice is cooked. Once it's done, keep the lid on and let it rest for about 30 minutes, undisturbed.

  7. Feel free to serve right out of the pot, or invert it for a real show stopper (see my tips above). Once it's inverted, shake it out into an even layer, and have everyone dig in.

* We use V8 brand vegetable juice, which has a decent amount of sodium, but if you use a low-sodium one, or if you juice your own vegetables, you will need to add quite a bit of salt, to taste. You can use tomato juice instead, but vegetable juice has a lot more flavor.
** If you run out of space, get a small saucepan and layer the additional rolls in it, and save some of the liquid for it. Also, if you don't nest everything together closely, you will need to use a lot more liquid, and then you will end up with water-logged dolma. It's really important to try to fit them together like puzzle pieces, but without mashing them down and tightly packing them in, otherwise it won't turn out right.

Make ahead: If you’d like to make this ahead, you can prep and stuff everything, and leave it in a pot in the refrigerator overnight (don’t add the liquid yet). When you’re ready to cook it, bring the liquid to a simmer, pour over the dolma, and cook as usual. It might take a few extra minutes to come to (and stay at) a simmer, since it’s starting out colder.

combination dolma