Staying In: A Persian Egg Dish and Yogurt Salad Perfect for Earth Week

In these difficult times, it's important to find activities and tasks to do that will keep you feeling productive and centered. We can't think of a more enriching and nurturing task than cooking a delicious meal, and so – in honor of Earth Week – we've asked non-profit Edible Schoolyard NYC to send over some healthy and vegetable-forward recipes you can make at home, like this Kuku Sabzi, a traditional Persian omelette, similar to a frittata. It tastes great with flatbread or a yogurt sauce – we particularly recommend the Yogurt and Cucumber salad (recipe also below). 

Persian Herb Omelette (Kuku Sabzi)

kuku sabzi



∙ 1 cup chopped chives

∙ 1 cups chopped fresh parsley

∙ 1 cups chopped fresh dill

∙ 1 cups chopped fresh cilantro

∙ 1 ½ cups chopped baby kale or spinach

∙ 5 eggs


∙ 1 tsp salt

∙ 1 tsp pepper

∙ ½ tsp turmeric

∙ 1 TBSP dried fenugreek leaves (optional)

∙ 1 tsp baking powder

∙ 2 TBSP olive oil



1. Mix chopped chives, parsley, dill, cilantro, and kale in a large bowl.

2. In another bowl, crack eggs and whisk together.

3. Add salt, pepper, turmeric, fenugreek leaves (if using), and baking powder.

4. Pour the egg mixture into the herbs and mix together.

5. Heat olive oil in a pan. Once hot, add the egg and herb mixture. Press it down with a spatula.

6. Cover the pan and cook the kuku on medium heat for 8-10 minutes.

7. Flip the kuku using a pan and cook the other side, or finish cooking it in the oven at 375 for 5-10 minutes, or until the eggs have set.

Let cool slightly, slice, and enjoy with mast-o khiar!


Yogurt-and-Cucumber Salad (Mast-o-Khiar)




∙2 cups Greek yogurt

∙4 small Persian cucumbers, finely diced

∙½ cup finely chopped dill

∙1 small shallot, minced



∙1 small garlic clove, minced

∙Kosher salt




1. In a medium bowl, stir the yogurt with the cucumbers, dill, shallot and garlic; season with salt and pepper.

2. Transfer to 
a serving bowl and enjoy with kuku sabzi!

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