Kuku Sabzi

About This Recipe

Kuku Sabzi is Persia's magnificent herb frittata — so thick with fresh herbs (parsley, coriander, dill, chives, fenugreek) that the herbs are barely held together by egg. Studded with crunchy walnuts and tart barberries, it is cut into wedges and eaten as a starter, side, or main. It is the essential dish of Nowruz, representing spring's abundance, but eaten year-round with loving frequency.

Ingredients

Serves 6

• 6 largeeggs
• 2 cupsfresh parsley, chopped
• 1 cupfresh dill, chopped
• 1 cupfresh coriander, chopped
• 1/2 cupfresh chives, chopped
• 2 tbspdried fenugreek leaves
• 1/4 cupwalnuts, roughly chopped
• 2 tbspbarberries or dried cranberries
• 1/2 tspbaking powder
• 1 tspturmeric
• 1 tspsalt
• 3 tbspoil

Instructions

1. 1

   Mix

   Beat eggs with baking powder, turmeric, salt. Stir in all herbs, walnuts, and barberries. The batter should be very thick with herbs.

2. 2

   Cook

   Heat oil in a non-stick pan over medium heat. Pour in the mixture and smooth the top.

3. 3

   Flip

   Cook covered for 10 minutes until bottom is set and golden. Flip by placing a plate over the pan and inverting. Slide back into pan and cook 10 more minutes.

4. 4

   Serve

   Cut into wedges. Serve at room temperature with yogurt and flatbread.

Variations

• •

  Bake in the oven at 180°C for 25 minutes instead of stovetop.

• •

  Add crumbled feta inside for a richer version.

Storage

Refrigerate up to 4 days. Serve cold or at room temperature.

Frequently Asked Questions