Name: Kuku Sabzi – Persian Herb Frittata Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Persian
Ingredients: 4 large eggs; ½ teaspoon turmeric powder; 1 teaspoon baking powder; 1 tablespoon all purpose flour; Salt and black pepper to taste; 1 cup fresh parsley leaves (including tender stems); 1 cup fresh cilantro / coriander (including tender stems); 1 cup fresh dill; 1 cup fresh spinach; 1 cup scallions / green onions (approx 4); ⅓ cup walnuts; 1 tablespoon dried fenugreek (optional); ¼ cup barberries (optional); 3 tablespoons extra virgin olive oil

Jump to Recipe· 3.8 from 73 reviews

If you’ve never experienced the bright, herbaceous magic of Kuku Sabzi – Persian Herb Frittata Recipe, you’re in for a real treat. This vibrant, green-packed frittata is a celebration of fresh herbs blended with warm spices and the comforting richness of eggs. It’s like a garden party on your plate, full of flavors that are both refreshing and deeply satisfying. Whether you’re after a light lunch, a stunning brunch dish, or a unique appetizer, this Persian classic will steal your heart with every bite.

Ingredients You’ll Need

The image shows a white marbled surface with fresh ingredients spread out. There are three eggs in the middle, two white and one brown, surrounded by bright green spinach leaves on the right and cilantro with some parsley on the left. Toward the top left, there are three green onions with long white bottoms to green tops. A small white bowl near the eggs holds dried herbs, while at the bottom center, there is a small pile of red dried berries and a small heap of light brown walnut pieces. The arrangement is fresh and colorful, with a natural look. photo taken with an iphone --ar 4:5 --v 7

The beauty of Kuku Sabzi lies in its simple yet essential ingredients, each playing a key role in building its irresistible taste, texture, and color. Fresh herbs give it that signature green vibrancy, while walnuts add a pleasant crunch, and turmeric brings a gentle earthiness and sunny hue.

4 large eggs: Provide the fluffy, creamy base that binds all the ingredients together.
1 cup fresh parsley leaves: Adds a bright, slightly peppery flavor and gorgeous color.
1 cup fresh cilantro / coriander: Offers a fresh, citrus-like aroma that lifts the dish.
1 cup fresh dill: Gives a delicate, sweet herbal note that’s unmistakably Persian.
1 cup fresh spinach: Contributes earthy depth and helps bulk up the frittata with extra greens.
1 cup scallions / green onions (approx 4): Adds a mild sharpness and crunch that balances the herbs.
⅓ cup walnuts: Impart a lovely toasted texture and nutty flavor.
1 tablespoon dried fenugreek (optional): Brings warm, slightly sweet, and nutty undertones, traditional in Persian cooking.
¼ cup barberries (optional): Adds tart pops of flavor and a striking red contrast to the parsley’s green.
1 tablespoon all-purpose flour: A little help to firm up the frittata so it holds together perfectly.
½ teaspoon turmeric powder: Gives earthiness and that beautiful golden tint to the eggs.
1 teaspoon baking powder: Helps the frittata rise slightly, making it light and airy.
3 tablespoons extra virgin olive oil: For sautéing the herbs and creating a silky finish.
Salt and black pepper: Essential seasoning to bring all the flavors to life.

How to Make Kuku Sabzi – Persian Herb Frittata Recipe

Step 1: Prepare and Chop the Herbs

Start by washing all your fresh herbs thoroughly to remove any grit—this step is crucial for that clean herbaceous flavor. Next, finely chop the parsley, cilantro, dill, spinach, and scallions together. The finer you chop, the better the herbs will meld into the egg mixture, giving that lush, uniform texture that Kuku Sabzi is known for.

Step 2: Toast the Walnuts

In a dry skillet over medium heat, toast the walnuts for a couple of minutes until they’re fragrant and lightly browned. Toasting unlocks their nutty flavor and adds a lovely crunch contrast in your frittata. Once toasted, chop them roughly and set aside.

Step 3: Mix the Eggs and Dry Ingredients

In a large bowl, crack the eggs and whisk them lightly. Add the flour, turmeric, baking powder, salt, and black pepper. If you’re using fenugreek powder, sprinkle it in now. Whisk all this together until well combined and pale yellow in color. This mixture will bind your herbs beautifully and give the frittata a subtle golden glow.

Step 4: Combine Herbs, Walnuts, and Barberries

Gently fold the chopped herbs, walnuts, and barberries (if using) into the egg mixture. The barberries add bursts of tartness that balance the earthy, savory flavors, so don’t skip them if you can find fresh or frozen ones!

Step 5: Cook the Kuku Sabzi

Heat two tablespoons of the olive oil in a non-stick skillet over medium heat. Pour in the egg and herb mixture, spreading it evenly. Reduce the heat to low, cover, and let it cook slowly for about 15–20 minutes until the bottom is set and golden. Carefully flip the entire frittata onto a plate, add the remaining olive oil to the pan, and slide the frittata back in to cook the other side for another 5–7 minutes. The key here is gentle heat and patience to avoid burning the delicate herbs.

How to Serve Kuku Sabzi – Persian Herb Frittata Recipe

The image shows five triangular pieces of a dark green and brown baked dish on a white oval plate set on a white marbled surface. Each piece has a rough, textured top layer with visible chunks of red and black dried berries and small bits of crushed light brown nuts sprinkled evenly. The inside of the pieces is green with bits of greens visible, showing a denser, moist texture beneath the browned, firm crust. Some berry and nut crumbs are scattered around the plate and surface. The lighting highlights the rough texture and rich colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To finish your Kuku Sabzi like a pro, garnish with a sprinkle of fresh pomegranate seeds for a jewel-like pop of sweetness and color. A dollop of Greek yogurt or mast-o-khiar (Persian cucumber yogurt) on the side adds a creamy tang that beautifully complements the herbs.

Side Dishes

Serve your herb frittata alongside warm Persian flatbread or crusty bread to scoop up every delicious bite. A fresh salad of tomatoes, cucumbers, and radishes dressed simply with lemon juice and olive oil will brighten the meal even more.

Creative Ways to Present

Try cutting the Kuku Sabzi into small squares and serving them as appetizers at your next gathering. They’re perfect warm or at room temperature and pair wonderfully with a cup of Persian tea. You can also roll slices inside pita wraps with cheese and fresh veggies for a vibrant, herbaceous sandwich option.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Kuku Sabzi covered in an airtight container in the refrigerator. It will stay fresh for up to three days, making it a convenient and flavorful ready-to-eat option for busy days.

Freezing

You can freeze portions of Kuku Sabzi by wrapping them tightly in plastic wrap and then placing them in a freezer bag. Thaw overnight in the fridge before reheating. While freezing might soften the crispy edges a bit, the flavors remain intact and delicious.

Reheating

Reheat your frittata gently in a skillet over low heat or warm it in the oven at 325°F until heated through. Using gentle heat keeps the herbs from becoming bitter and preserves that lovely texture.

FAQs

Can I use dried herbs instead of fresh ones?

For Kuku Sabzi, fresh herbs are key to achieving the authentic vibrant flavor and color. Dried herbs won’t provide the same freshness or texture, so it’s best to stick to fresh whenever possible.

What if I don’t have barberries?

If barberries aren’t available, you can substitute dried cranberries or pomegranate seeds for a similar tartness. Just be mindful of sweetness levels and adjust seasoning accordingly.

Is fenugreek necessary in the recipe?

Fenugreek adds a unique depth typical of Persian cuisine, but it’s optional. If you’re new to it or can’t find it, you can omit it without losing the essence of this herb frittata.

Can I make this recipe vegan?

Since eggs are the core binder of Kuku Sabzi, making it vegan is challenging without altering its texture drastically. However, experimenting with chickpea flour or tofu-based alternatives might be interesting if you want to try a plant-based twist.

What type of pan is best for cooking Kuku Sabzi?

A good non-stick skillet is ideal to prevent sticking, especially because this frittata is packed with delicate herbs and the texture is quite soft. A cast-iron pan can also work if well-seasoned and handled carefully.

Final Thoughts

Cooking Kuku Sabzi – Persian Herb Frittata Recipe is like inviting a burst of Persian sunshine into your kitchen. Its vibrant colors, fresh flavors, and wonderful textures come together in a way that feels both fresh and comforting. Once you try this dish, it won’t just be another meal—it will become a beloved staple you reach for again and again. So, grab those herbs and eggs, and get ready to fall in love with Kuku Sabzi!