Name: Smoked Salmon Kuku Sabzi with Lemon-Dill Labneh
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: 8 large eggs; 2 packed cups parsley, finely chopped; 1 ½ packed cups cilantro, finely chopped; 1 packed cup fresh dill, finely chopped; 1 cup green onions, thinly sliced; 1 –2 cups finely chopped baby spinach or kale; 1 tsp fine salt; ½ tsp black pepper; 1 tsp ground turmeric; ½ tsp ground cumin; 1 tsp baking powder; 3 –4 Tbsp neutral oil; 4 –6 ounces smoked salmon, chopped into small bite-size pieces; ½–¾ cup crumbled smoked feta; 1 ½ cups labneh; Zest of 1 lemon; 2 –3 Tbsp lemon juice; 2 –3 Tbsp olive oil; 2 –3 Tbsp finely chopped fresh dill; Salt to taste; 3 cups arugula or mixed tender greens; Small handful soft herbs; 1.5 Tbsp aged balsamic vinegar; 3 Tbsp extra virgin olive oil; 1 tsp Dijon mustard; Salt and black pepper to taste

Smoked Salmon Kuku Sabzi with Lemon-Dill Labneh

This sophisticated take on a traditional Persian herb omelet is bursting with vibrant, fresh greens and savory wood-fired notes. The light, airy egg base is densely packed with fragrant herbs and flaked seafood, then slow-baked to a tender, moist finish that highlights its earthy depth. Served with a bright, citrusy cream and a crisp garden salad, it is a refined yet hearty meal that brings an inventive, smoke-kissed twist to a classic "brinner" favorite.

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Prep Time 20 mins Cook Time 25 mins Rest Time 10 mins Total Time 55 mins Difficulty: Intermediate Servings: 6 Best Season: Suitable throughout the year

Instructions

Preheat oven or smoker to 350°F.
If using a smoker, aim for light, clean smoke.
Wash and dry parsley, cilantro, dill, and optional spinach/kale thoroughly.
Finely chop the parsley, cilantro, and dill.
Finely chop the spinach or kale if using.
Thinly slice the green onions.
In a large bowl, combine parsley, cilantro, dill, green onions, and optional spinach/kale.
Add salt, black pepper, turmeric, and cumin (if using). Toss to coat the herbs evenly with the spices.
In a separate bowl, whisk the eggs until well combined.
Whisk in the baking powder until fully dissolved.
Pour the egg mixture over the herb mixture.
Fold gently until the herbs are evenly coated and the mixture looks very green with just enough egg to bind.
Fold the chopped smoked salmon into the mixture.
If using feta, fold it in gently so it’s evenly distributed.
Taste a small spoonful of the mixture (raw) for seasoning and adjust salt if needed.
Place a 10" oven-safe skillet (cast iron works best) over medium heat.
Add 3–4 tablespoons neutral oil and heat until it shimmers.
Swirl the oil to fully coat the bottom and sides of the pan.
Pour the herb and egg mixture into the hot, oiled pan and spread it into an even layer.
Let it cook on the stovetop for 1–2 minutes to set the bottom slightly.
Transfer the pan to the preheated oven or smoker.
Bake for about 18–25 minutes, until the kuku is just set in the center, slightly puffed, and the edges are lightly golden.
Do not overbake; it should be moist and tender, not dry.
Remove the pan from the oven or smoker.
Let the kuku rest for 5–10 minutes.
Run a knife around the edge if needed, then cut into wedges.

Lemon-dill labneh

In a bowl, combine labneh (or strained Greek yogurt), lemon zest, lemon juice, olive oil, and chopped dill.
Stir until smooth and creamy.
Season with salt to taste. Adjust lemon and salt as desired.

Make the salad

In a mixing bowl, add the greens and torn herbs.
Drizzle with lemon juice and olive oil.
Season with salt and black pepper.
Toss gently until the greens are lightly coated.

Serve

Spoon a generous swoop of lemon-dill labneh onto each plate.
Add a wedge of kuku sabzi beside or on top of the labneh.
Add a handful of salad to the plate.
Optionally top with a few extra flakes of smoked salmon.

Smoked Salmon Kuku Sabzi with Lemon-Dill Labneh