A dense, green herb-packed Persian frittata studded with walnuts and barberries, sliced into wedges and served at room temperature.
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.
Serves 6
Whisk eggs, flour, baking powder, salt and turmeric together, then fold in the chopped parsley, cilantro, dill and chives until well combined.
Stir in the walnuts and barberries.
Heat oil in a nonstick skillet over medium-low heat.
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 β kuku sabzi is dense with herbs and needs gentle, even heat to cook through without burning the bottom.
Carefully flip the kuku (using a plate to help invert it) and cook the other side 8-10 minutes until fully set and golden.
Let cool slightly, then slice into wedges and serve at room temperature.
Cook over low heat throughout β kuku sabzi is so densely packed with herbs that high heat will burn the outside before the center sets.
Use a plate to help flip the kuku safely rather than trying to flip it directly with a spatula, which risks it breaking apart.
Rinse the barberries well before adding them, since they often carry small bits of grit from the drying process.
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.
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.
Kuku sabzi is closely tied to Nowruz, the Persian New Year, where its abundance of fresh green herbs symbolizes renewal and the arrival of spring, though it's also enjoyed year-round as a light meal or snack.
Yes, finish cooking the kuku under a broiler instead once the bottom is set, which avoids the risk of the dish breaking apart during a flip.
Chopped dried cranberries are a rough substitute for tartness, though the flavor profile differs from true zereshk.
It likely needs more time over low heat, covered, before flipping β the dense herb mixture takes longer to set through than a typical omelet.
Per serving (130g / 4.6 oz) Β· 6 servings total
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