5 from 40 votes
Kuku Sabzi (Persian Herb Frittata)
Kuku Sabzi is a Persian herb frittata made primarily from finely chopped parsley, cilantro, dill, and green leek combined with eggs and seasoned with turmeric and pepper. Optional walnuts and barberries add texture and bursts of tartness. Pan-fried until golden on both sides, it produces a tender, green-hued omelet rich with fresh herb flavors and subtle spices.
Prep Time
10 mins
Cook Time
30 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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
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.