Kuku Sabzi (Persian Herb Frittata)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
230 kcal
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Course
Main Course
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Cuisine
Persian
Kuku Sabzi (Persian Herb Frittata)
Description
This Kuku Sabzi recipe centers on a large quantity of chopped fresh herbs—parsley, cilantro, dill, and the green part of leek—which creates the dense, flavorful base. The herbs are bound by eggs with added kosher salt, black pepper, and turmeric for color and mild seasoning. Adding a tablespoon of flour helps the mixture stick together, while optional walnuts and barberries introduce crunch and tart notes.
The frittata is cooked on the stovetop: it’s first spread evenly in a hot pan with olive oil, covered and cooked on one side, then flipped carefully to cook the other side until golden. This method keeps the inside tender and herbaceous, while forming a slightly crisp exterior. The green color remains prominent, making the dish visually distinctive.
Kuku Sabzi is traditionally served as a side or appetizer and can be sliced like a cake. It pairs well with yogurt or fresh salad and is often enjoyed at room temperature. Its preparation is flexible, allowing for thickness adjustments by pan size or number of eggs.
For those uncomfortable with flipping the whole frittata, small patties can be cooked separately. The balance between egg quantity and herbs ensures the kuku holds shape without turning overly yellow, maintaining its characteristic green appearance.
Ingredients
- 1 cup parsley chopped
- 1 cup cilantro chopped
- 1 cup dill chopped, fresh
- 1 leek chopped, only the green part
- 4 egg large
- 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.
Notes
- Adjust the number of eggs to ensure the herbs are well coated and the frittata holds together.
- Use a larger pan for thinner kuku or a smaller pan for a thicker frittata according to preference.
- If flipping the whole kuku is difficult, form smaller patties and cook each side separately until golden.
- The bright green color comes from the herbs, so avoid using too many eggs to maintain this characteristic.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 230 kcal
% 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.
User Reviews
Overall Rating
5
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