How to use up a lot of dill part 47: kuku sabzi, a Persian herb frittata. Persian cooking is so great because it uses so many herbs in the dishes and not just as garnish. This is Samin Nosrat’s recipe from NYT Cooking served with pickled fennel, yogurt, and the last of my freezer paratha.

Modifications - cut the recipe in 1/2, skipped the barberries, substituted scallions for leeks, substituted baby watercress for romaine, and added some sumac. Fun Sunday brunch at home especially because it’s not the usual kind of thing I cook.