Kuku Sabzi
Veg
A dense, deeply green Persian herb frittata packed with parsley, coriander, fenugreek, and dill, bound with eggs and studded with walnuts and barberries — served cold at Nowruz and as a starter.
Cuisines
Persian
Best for
Breakfast
Lunch
Snacks
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | fresh parsley, chopped |
| 1 cup | fresh cilantro, chopped |
| 1 cup | fresh dill, chopped |
| 1 cup | fresh chives, chopped |
| 1 cup | fresh spinach, chopped |
| 5 | large eggs |
| 1 teaspoon | baking powder |
| 1 teaspoon | salt |
| 0.5 teaspoon | black pepper |
| 0.5 teaspoon | turmeric |
| 3 tablespoons | walnuts, chopped |
| 2 tablespoons | barberries (zereshk) |
| 3 tablespoons | vegetable oil |
Instructions
- 1 Preheat the oven to 350°F (175°C).
- 2 In a large bowl, mix the chopped parsley, cilantro, dill, chives, and spinach.
- 3 In a separate bowl, beat the eggs with baking powder, salt, black pepper, and turmeric.
- 4 Add the egg mixture to the chopped herbs and mix well.
- 5 Stir in the chopped walnuts and barberries.
- 6 Heat the vegetable oil in an oven-safe skillet over medium heat.
- 7 Pour the herb and egg mixture into the skillet, spreading it evenly.
- 8 Cook on the stovetop for about 5 minutes until the edges start to set.
- 9 Transfer the skillet to the preheated oven and bake for 20-25 minutes until the center is set and the top is golden.
- 10 Let cool slightly before slicing and serving.
Tips
For a more traditional touch, serve with yogurt or torshi (Persian pickles).