The kuku sabzi is a Persian herb and greens frittata, but this dish is way more exciting your average crustless quiche or omelet. The amount of bright herbs, slightly bitter chard, and sweet leeks outnumber the eggs immensely. While a typical frittata has the same texture throughout, the kuku sabzi browns in the pan on both sides until a dark brown crust develops on the outside, interior remaining warm and creamy.Wash a mountain of green chard and chop finely, reserving the stems, then saute the greens. Chop the chard stems and the leek and saute until soft and fragrant. Combine the sauteed vegetables with a pile of chopped cilantro and dill, then crack in just enough eggs to bind the mixture. Fry the kuku until brown, flip with courage, then continue to fry until golden and fragrant. A fat slice of kuku sabzi is best served with feta cheese, yogurt, or pickles.Kuku Sabzi (Persian Herb and Greens Frittata)Recipe adapted from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.