5.0 from 60 votes
Kuku Sabzi (Persian Herb Frittata)
Kuku sabzi is a classic Persian herb frittata that's easy and delicious. This dish is made with lots of herbs, making it the perfect addition to your rotation.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 230 kcal
Course:
Main Course
Cuisine:
Persian
Ingredients
- 1 cup parsley chopped
- 1 cup cilantro chopped
- 1 cup fresh dill chopped
- 1 leek chopped, only the green part
- 4 large eggs
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp Turmeric
- 1 tbsp all purpose flour
- 1/3 cup walnuts optional
- 1/3 cup barberries optional
- 4 tbsp olive oil
Instructions
- Place the chopped parsley, cilantro, dill, and leek in a large bowl. Add in the eggs, followed by salt, pepper, and turmeric. Mix to combine, and make sure all the ingredients are sticking together. If the mixture isn't sticking together, add another egg.
- If desired, add in the chopped walnuts and barberries and give it a stir.
- Heat 3 tablespoons olive oil in a large (10 to 12 inches) nonstick pan over medium high heat. Once the oil is hot, transfer the kuku batter into the pan and spread evenly using a spoon or rubber spatula.
- Place a few pieces of kitchen paper towel on the pan and top with the lid. Let it cook undisturbed for 10 minutes.
- Remove the lid and paper towel, and check to see if the surface of the kuku is dry. If so, carefully place a large plate on the pan and flip the kuku.
- Add 1 tbsp oil to the pan. Transfer the kuku to the pan and cook on the other side for another 10-15 minutes. There is no need to cover the pan.
- Transfer to a serving plate and slice before serving.
Cup of Yum
Notes
- You can use a smaller pan for thicker kuku, but I like mine pretty thin, so I use a larger one.
- You can use a smaller pan for thicker kuku, but I like mine pretty thin, so I use a larger one.
- The amount of eggs used in this recipe depends on the size of the eggs. You need enough eggs so that all the herbs are smothered with the egg and are sticking together. Don't use too much egg, as the frittata should stay green and not yellow.
- If you are not comfortable with flipping the kuku, you can spoon the mixture into the oil using about two tablespoons per patty. Cook each side for 5 minutes until golden and cooked through.
Nutrition Information
Serving
6People
Calories
230kcal
(12%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
109mg
(36%)
Sodium
444mg
(19%)
Potassium
228mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2034IU
(41%)
Vitamin C
23mg
(26%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 230
% Daily Value*
| Serving | 6People | |
| Calories | 230kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 444mg | 19% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2034IU | 41% |
| Vitamin C | 23mg | 26% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.