Kuku Sabzi (Persian Herb Frittata)

About This Recipe

Kuku sabzi is more herb than egg, a Persian frittata-like dish where a generous quantity of parsley, cilantro, dill and chives are bound together by just enough beaten egg to hold everything in a cohesive cake. Walnuts add crunch and barberries a touch of tartness, both classic additions that turn this from a simple egg dish into something distinctly Persian, traditionally served at Nowruz as a symbol of renewal thanks to its abundance of fresh greens. Cooked slowly on the stovetop and flipped carefully partway through (or finished under a broiler to avoid the flip), kuku sabzi is sliced into wedges and served at room temperature, often alongside bread and yogurt.

Ingredients

Serves 6

• 2 cupschopped fresh parsley
• 1 cupchopped fresh cilantro
• 1 cupchopped fresh dill
• 1/2 cupchopped chives
• 6eggs
• 2 tbspall-purpose flour
• 1/2 tspbaking powder
• 1 tspsalt
• 1/2 tspturmeric
• 1/3 cupchopped walnuts
• 2 tbspdried barberries(rinsed)
• 3 tbspvegetable oil

Instructions

1. 1

   Combine the herbs and eggs

   Whisk eggs, flour, baking powder, salt and turmeric together, then fold in the chopped parsley, cilantro, dill and chives until well combined.

2. 2

   Add walnuts and barberries

   Stir in the walnuts and barberries.

3. 3

   Heat the pan

   Heat oil in a nonstick skillet over medium-low heat.

4. 4

   Cook the kuku

   Pour the mixture into the pan, spreading evenly, and cook covered over low heat for 15-18 minutes until mostly set.

   Cook low and slow — kuku sabzi is dense with herbs and needs gentle, even heat to cook through without burning the bottom.

5. 5

   Flip

   Carefully flip the kuku (using a plate to help invert it) and cook the other side 8-10 minutes until fully set and golden.

6. 6

   Serve

   Let cool slightly, then slice into wedges and serve at room temperature.

Variations

• •

  A version with a bit of dried fenugreek leaf gives extra aromatic depth.

• •

  Some households finish the kuku under a broiler instead of flipping it, avoiding the risk of it breaking apart.

• •

  Adding chopped spinach alongside the other herbs makes for an even greener, more substantial kuku.

Storage

Refrigerate up to 4 days in an airtight container; kuku sabzi is traditionally served at room temperature or cold, making it a great make-ahead dish.

Frequently Asked Questions