Kuku Sabzi (Persian Herb Frittata)

About This Recipe

Kuku sabzi is a Persian baked frittata built almost entirely of fresh herbs -- parsley, cilantro, dill, and chives -- bound together with just enough egg to hold everything together, resulting in a dish that's more herb than egg, similar in spirit to Lebanese ijeh but typically baked or pan-fried as one large cake rather than small patties. It holds deep symbolic meaning at Nowruz (Persian New Year), where its vivid green color represents new growth and the coming of spring. The technique that defines kuku sabzi is the herb-to-egg ratio and slow, even cooking: a large volume of finely chopped herbs is mixed with eggs, flour, and often chopped walnuts and barberries, then either baked in the oven or cooked slowly on the stovetop, flipped carefully partway through, until it's fully set but not dry. Getting the herbs finely and evenly chopped ensures the kuku holds together in clean slices rather than crumbling apart. Served at room temperature, cut into wedges, kuku sabzi is a Persian New Year staple as well as an everyday dish, eaten with flatbread and yogurt, celebrated for its dense, herb-forward flavor and vivid green color.

Ingredients

Serves 6

• 2 cupsfresh parsley(finely chopped)
• 1 cupfresh cilantro(finely chopped)
• 1 cupfresh dill(finely chopped)
• 0.5 cupchives or scallion greens(finely chopped)
• 6 largeeggs
• 2 tbspall-purpose flour
• 1 tspbaking powder
• 1 tspsalt
• 0.5 tspblack pepper
• 0.25 cupwalnuts(chopped)
• 3 tbspdried barberries(soaked and drained)
• 5 tbspoil or butter(divided)

Instructions

1. 1

   Prep the herbs

   Combine parsley, cilantro, dill, and chives in a large bowl.

2. 2

   Make the batter

   Beat eggs with flour, baking powder, salt, and pepper until smooth.

3. 3

   Combine

   Pour the egg mixture over the herbs, add walnuts and barberries, and mix thoroughly until evenly combined.

4. 4

   Heat the pan

   Heat 3 tbsp oil or butter in an oven-safe skillet over medium heat.

5. 5

   Cook the base

   Pour in the mixture, spreading evenly. Cook 8-10 minutes over medium-low heat until the bottom is set and golden.

6. 6

   Finish in the oven

   Transfer to a 190C/375F oven and bake 20-25 minutes until fully set and cooked through, or flip carefully in the pan and cook the other side on the stovetop.

7. 7

   Serve

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

Variations

• •

  Kuku sib-zamini: a related potato-based kuku, made with mashed potato instead of herbs, for a milder variation.

• •

  Add a small amount of saffron water to the egg mixture for extra fragrance and color.

• •

  Skip the walnuts and barberries for a simpler, more everyday version.

Storage

Refrigerate up to 4 days in an airtight container; kuku sabzi is traditionally eaten cold or at room temperature, making it excellent for make-ahead meals or picnics.

Frequently Asked Questions