Kuku Sabzi – Persian Herb Frittata Recipe
Kuku Sabzi is a vibrant Persian herb frittata packed with fresh herbs like parsley, cilantro, dill, and spinach, mixed with eggs and walnuts for texture. This savory dish is traditionally served as a light main course or appetizer, boasting a fresh, aromatic flavor profile accented with turmeric and optional barberries for a tangy burst.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian
Ingredients
Egg Mixture
- 4 large eggs
- ½ teaspoon turmeric powder
- 1 teaspoon baking powder
- 1 tablespoon all purpose flour
- Salt and black pepper to taste
Herbs and Vegetables
- 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)
Other Ingredients
- ⅓ cup walnuts
- 1 tablespoon dried fenugreek (optional)
- ¼ cup barberries (optional)
- 3 tablespoons extra virgin olive oil
Instructions
- Prepare the herbs and vegetables: Wash all fresh herbs and vegetables thoroughly. Chop parsley, cilantro, dill, spinach, and scallions finely by hand or pulse briefly in a food processor without overdoing it to maintain texture.
- Mix the egg base: In a large mixing bowl, beat the eggs thoroughly. Add turmeric powder, baking powder, all-purpose flour, salt, and black pepper. Mix well until smooth and combined.
- Combine ingredients: Add the chopped herbs, walnuts, and dried fenugreek (if using) into the egg mixture. Mix gently to evenly distribute all ingredients.
- Cook the kuku: Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Pour the herb and egg mixture into the skillet and spread evenly. Cover the skillet with a lid and cook for about 10-12 minutes on low to medium heat, until the bottom is set and golden brown.
- Flip and finish cooking: Carefully flip the kuku using a plate or lid to assist, then slide it back into the skillet to cook the other side. Cook for an additional 5-8 minutes until fully set and cooked through. Add the remaining 1 tablespoon of olive oil if needed to prevent sticking.
- Add barberries (optional): If using barberries, soak them in a little water to soften briefly. Sauté them in 1 teaspoon of olive oil and gently sprinkle on top of the kuku before serving for a burst of tart flavor and color.
- Serve: Remove from heat and allow to cool slightly. Cut into squares or wedges and serve warm or at room temperature as a main dish, side, or appetizer.
Notes
- Dried fenugreek leaves add a traditional flavor but can be omitted if unavailable.
- Barberries are optional but provide a lovely tart contrast; fresh or dried may be used.
- Using a non-stick skillet and moderate heat prevents the kuku from burning and sticking.
- Kuku Sabzi can be enjoyed warm or cold and pairs well with yogurt or flatbread.
