Summary: The base for Aisan Hoss’ kuku sabzi, like most any good Iranian dish, is a pound of fresh herbs, and possibly more. For this frittata-like dish, she had patiently minced her way through vibrant green bunches of dill, parsley, cilantro and chives long before I arrived in her Hercules kitchen, filling a large stainless steel bowl to the brim.“In Persian cuisine, we eat a lot of herbs. We even eat raw herbs as a side dish,” said Hoss.
