Kuku Sabzi – Persian Herb Frittata is a traditional vegetarian dish served in Nowruz (Persian New Year). You can normally find this dish in Nowruz celebrations along with Sabzi polo mahi (rice with herbs served with fish). Also, this Herb Frittata can be prepared and eaten on its own, as a sandwich or a side dish.

 

What is Kuku Sabzi?

The green color of this dish tells you all about what this dish is made of: a combination of fragrant fresh herbs. Kuku Sabzi is made of two words: Kuku a name used for a group of Persian food made with egg, and Sabzi is Persian for Herbs. The texture of this meal is very similar to a typical frittata, though Kuku Sabzi has less egg compared to frittatas. You can complement the fresh taste of this combination by adding walnuts and barberries.

Ingredients for Persian Herb Frittata

The main ingredients for Kuku Sabzi are fresh herbs. There are very different combinations of herbs you can use, especially based on what you have access to. Typically, you should use a mixture of fresh chopped parsley, coriander, dill, and chives to make it, though you will have a nicer taste and smell if you can add a little bit of fenugreek. Also, you can make Kuku Sabzi with other herbs such as chopped spinach leaves and leeks.

Kuku Sabzi - Persian Herb Frittata ingredients

How to prepare Kuku Sabzi

Trom the ends of your herbs, so that only the tender parts remain. Wash the herbs and leaves, and leave them to dry, or use a salad spinner to dry them. Then, finely chop the parsley, cilantro, dill, and scallion until you have your desired texture. You can also use a food processor for this. Based on your preference, you can either finely chop them, or chop them in bigger sizes.

 

Also, in case you don’t have access to fresh herbs, it’s possible to use a mixture of frozen fragrant herbs, or canned herbs for Kuku Sabzi, especially in the Middle Eastern stores. You can usually find dried versions of this herb mixtures in these stores, though you may need to add some fresh herbs like spinach leaves to this dried mixture to still have a fresh Persian Herb Frittata.

In a bowl, add the eggs and whisk until fully blended. Add the salt, black pepper and turmeric. You can also add cinnamon, cardamom, and chopped garlic shoves if you like the taste. Add a bit of baking powder if you want to have a fluffier Kuku version.

adding egg to Persian herb frittata - kuku sabzi

Add the herb mixture, barberries and walnuts to your egg mixture. Mix everything together.

barberries and walnuts in kuku sabziSet a non-stick pan over medium-high heat. Pour olive oil or vegetable oil in a pan, and heat it until its hot. Pour the mixture into the prepared pan and smooth the top.

Cook one side of the Kuku in the pan. When one side is cooked, run a knife around the edges to loosen your Kuku. Turn the sides upside down to also cook the other side of your Kuku Sabzi if you want to have a more cooked version.

cooking persian herb frittata - kuku sabzi

How to serve Kuku Sabzi

This Persian Herb Frittata is an ideal combination to eat during Nowruz, along with rice with herbs served with fish. If you want to serve it as a side dish, you can try it with some bread (preferably flatbread), Sabzi-Khordan (fresh herb platter), and yogurt. You can also enjoy Kuku Sabzi as a sandwich combined with tomatoes and lettuce.

Print Recipe

Kuku Sabzi

Persian Herb Frittata
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Persian
Keyword: Kuku Sabzi
Servings: 4

Equipment

  • non-stick pan

Ingredients

  • 1 cup fresh parsley chopped
  • 1 cup fresh coriander chopped
  • 1 cup chives chopped
  • 1 cup dill chopped
  • 1/2 cup walnuts toasted and chopped
  • 1/2 cup barberries soaked 
  • 3 eggs
  • salt
  • pepper
  • 1 tbsp baking powder
  • 1 tbsp turmeric powder
  • 3 tbsp olive oil or vegetable oil

Instructions

  • Chop all the herbs finely. Combine them together in a bowl.
  • Place eggs in a large bowl. Add baking powder, salt, and pepper. Mix well. Add herbs, walnuts, and barberries to the eggs.
  • Warm-up a non-stick pan with some oil. Place the egg and herbs mixture in, smooth the surface on and press down gently
  • Cover and cook for about 20 minutes on medium-low. When the top looks cooked and firm to touch, the edges will be sizzling. Remove from the heat.
  • Use a sharp knife to cut it into equal wedges. Kuku can be served warm or cold

Notes

  • You can make Kuku Sabzi in 200-degree heated-oven for about 20 to 25 minutes, or until they are fully cooked. (The mixture will rise, but will go down once you set it aside to cool.)
  • You can also make Kuku Sabzi in Muffin tray to be served as individual bits in parties.
  • You can make other versions of Kuku Sabzi if you don’t have access to all herbs. For example, you can make it with a base of spinach leaves. You can also use the green parts of leek or scallion instead of chives.
  • You can use chopped unsweetened dried cranberries, If barberries are not available.