Kuku sabzi is a traditional Persian dish that is a herb-heavy frittata. The egg is really just a binder to hold all of the herbs together, it is not the main component of this dish. Serve with flatbread, yogurt, pickled onions, feta, and pomegranate seeds. It is wonderful hot, or at room temp. Great light lunch or an appetizer for a casual cocktail.
To easily chop large amounts of herbs, roll them into a tight bundle or ball, pressing down and holding together with one hand. Run the knife through the bundle, continuing to chop as you move your hand back.
The drier the herbs are, the better the kuku will be. I used a salad spinner to get mine very dry after washing.
Kuku sabzi often includes barberries and walnuts, which can be folded in with the herbs if desired. Barberries could be substituted with dried cranberries, too.