Kuku Sabzi (Persian Herb Frittata Recipe)
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Calories
249 kcal
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Course
Main Course, Breakfast, Appetizer, Lunch
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Cuisine
Middle Eastern, Persian
Kuku Sabzi (Persian Herb Frittata Recipe)
Description
The recipe begins by blanching chard leaves briefly, then chopping them coarsely before combining with finely diced sautéed leeks and a mix of fresh herbs including parsley, cilantro, and dill. Dried dill and optional barberries add concentrated spice and tartness. Eggs seasoned with salt and pepper bind the mixture into a thick batter.
Cooking takes place by baking in a cast iron or ovenproof skillet to develop a caramelized crust while maintaining a soft interior. The texture balances tender cooked greens with the richness of eggs and the fresh, slightly tangy flavor from barberries if included. Leeks add mild sweetness and the herbs provide layered, fresh notes. Baking time is controlled to avoid browning leeks too much.
Kuku Sabzi is often served with yogurt, radish, pickles, and flatbread or pita, lending cooling and crunchy accompaniments to the rich herb and egg base. It is suitable as a brunch, light lunch, or part of a larger meal.
Practical advice includes prepping herbs and greens in advance and adjusting herb ratios to taste. Barberries can be substituted with cranberries or omitted. Alternative cooking methods include pan-frying with care to prevent burning and flipping partway through. Leftovers keep refrigerated up to three days and can be served cold or reheated.
Ingredients
- 1 pound chard leaves , or spinach leaves
- 1 leek , whites and greens finely diced and washed
- 2 tablespoons olive oil , divided
- 4 tablespoons butter , divided
- 2 cups parsley leaves and tender stems, finely chopped
- 2 cups cilantro leaves and tender stems, finely chopped
- 1 cup dill leaves and tender stems, finely chopped
- ¼ cup dried barberries rinsed and dried, optional
- 2 teaspoons dill dried
- ½ teaspoon baking powder
- 7 egg large
- salt freshly ground
- black pepper freshly ground
To Serve (optional)
- mast-o khiar , or yoghurt
- radish
- pickles or cornichons, Middle Eastern style
- flatbread , or pita
Instructions
- Preheat the oven to 375 °F, centre rack.
- Bring salted water to a boil in a large pot – I use roughly one teaspoon per quart (litre). Cook the chard leaves for 2 minutes. Then transfer it to a colander or mesh strainer and set it aside to cool down.
- Heat a 10-inch cast iron skillet* or oven-proof frying pan over medium heat. Add 1 tablespoon each of olive oil and butter. Once the butter melts, add the leeks with a pinch of salt. Cook until tender and translucent, not browned – about 10 to 15 minutes. Turn the heat down if necessary, and add a splash of water if the pan gets too dry.
- Squeeze the cooked chard leaves dry and discard the liquid. Then chop them coarsely. Add to a large bowl with the chopped herbs and tip in the cooked leeks. Add the barberries (if using) and dried dill. Then mix thoroughly – I use my hands for this. Add a teaspoon of salt and a generous grind of black pepper. Pinch a taste, and add more salt if needed – knowing you're about to add unseasoned eggs. Then sprinkle over the baking powder and mix again.
- In a medium bowl, whisk together 6 eggs (setting one egg aside). Then add it to the spinach and herb mixture. Mix well. Add the last egg only if the mixture looks too dry. It should look like a ridiculous amount of greens coated in egg. This ratio of greens to egg sets kuku sabzi apart from a standard herb frittata.
- Wipe clean your skillet – to ensure that your kuku does not stick to the pan – and reheat the pan over medium-high heat. Once the pan is hot, add a tablespoon of olive oil with three tablespoons of butter. When the butter starts to foam, spoon the kuku mixture into the pan, spreading the greens evenly.
- Place the pan in the preheated oven and bake until the centre is set but bouncy when pressed with your finger – about 18 to 20 minutes. Use a spatula to lift the kuku and sneak a peek at the bottom. If you want a darker bottom, return the pan to the stovetop over high heat for a minute or so. Allow the kuku to cool in the pan for another 5 minutes.
- Blot away any excess oil and slide (or flip) your kuku onto a serving plate. Serve warm, at room temperature, or cold with maist-o khiar or yoghurt, radishes, pickles, and warm flatbread.
Notes
- This recipe is adapted from Samin Nosrat's Persian herb frittata and features a mix of fresh herbs to focus on vibrant flavors.
- Barberries add tartness; if unavailable, cranberries can be substituted or omitted.
- Adjust herb ratios based on personal taste and availability for different flavor profiles.
- Use a food processor fitted with an S-blade to chop herbs but avoid overprocessing to preserve texture.
- Scaling the recipe is possible; a 10-inch skillet is ideal for this quantity.
- If you lack an oven-proof skillet, use a greased cake pan and bake, noting browning may be less pronounced.
- To cook on stove only, fry gently, flipping the kuku carefully mid-cook to avoid burning.
- Prepare and chop greens in advance for easier assembly; bring to room temperature before mixing.
- Store leftovers refrigerated up to 3 days; serve cold or reheated as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 211mg | 70% |
| Sodium | 351mg | 15% |
| Potassium | 594mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 8050IU | 161% |
| Vitamin C | 59mg | 66% |
| Calcium | 151mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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