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Kuku Sabzi – Persian Herb Frittata Recipe

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4 from 37 reviews

Kuku Sabzi is a traditional Persian herb frittata bursting with fresh herbs like parsley, cilantro, dill, and spinach, combined with walnuts and optional barberries for a tangy touch. This authentic family recipe creates a vibrant, green, protein-rich dish that’s perfect for brunch, lunch, or a light dinner. Cooked gently on the stovetop, it delivers a unique flavor and texture reminiscent of a thick, herbaceous omelette.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Egg Mixture

  • 4 large eggs
  • 1 tablespoon all purpose flour
  • ½ teaspoon turmeric powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Black pepper, a good pinch

Herbs and Vegetables

  • 1 cup fresh parsley leaves, including tender stems
  • 1 cup fresh cilantro (coriander), including tender stems
  • 1 cup fresh dill
  • 1 cup fresh spinach
  • 1 cup scallions (green onions), about 4 stalks

Additional Ingredients

  • ⅓ cup walnuts, finely chopped (toasted optional)
  • 1 tablespoon dried fenugreek (optional)
  • ¼ cup barberries (optional)
  • 3 tablespoons extra virgin olive oil

Instructions

  1. Prepare the herbs and greens: Wash all the fresh herbs and spinach thoroughly. Dry them well using a salad spinner or kitchen towels to remove any excess water. For best results, prep this step the night before and refrigerate to dry more.
  2. Chop ingredients: Finely chop all the herbs and spinach. Slice the scallions thinly to prepare for mixing.
  3. Prepare walnuts: Finely chop the walnuts. Optionally, toast them in a dry saucepan over medium heat for a few minutes until fragrant to enhance flavor.
  4. Whisk eggs: In a large bowl, whisk the eggs until well combined.
  5. Add dry ingredients and seasoning: To the eggs, add turmeric powder, baking powder, all-purpose flour, salt, and black pepper. Whisk everything together until smooth.
  6. Combine with herbs and nuts: Add the chopped herbs, fenugreek (if using), chopped walnuts, and barberries (if using) to the egg mixture. Stir gently to combine. Avoid over-beating to prevent the batter from becoming watery. The mixture should be thick; if too wet, add an additional spoon of flour.
  7. Heat the pan: Place a non-stick saucepan (about 9.5 inches / 24 cm) on low to medium heat and add 3 tablespoons of extra virgin olive oil to coat the surface well.
  8. Cook first side: Pour the herb and egg batter into the pan, spreading it evenly with a rubber spatula to flatten the top. Cook gently for about 15 minutes, until the top and sides are set. Occasionally move the sides with a spatula to prevent sticking.
  9. Flip the frittata: Place a large plate over the pan and carefully invert the kuku onto it. It should have a dark green to almost black color.
  10. Cook second side: Drizzle a little olive oil back into the pan. Slide the kuku back in, cooking for another 10 minutes on the other side until browned. Check the edges to ensure it’s cooked and browned, then transfer it back onto the plate.
  11. Rest and serve: Let the kuku cool for at least 10 minutes before slicing into squares or triangles. Garnish with chopped walnuts and barberries, then serve your delicious Persian Kuku Sabzi.

Notes

  • Dry herbs thoroughly to avoid watery batter and uneven cooking.
  • Fenugreek and barberries are traditional but optional; they add distinct flavor and color.
  • Use a non-stick pan to prevent sticking and facilitate easy flipping.
  • Cook on low to medium heat to ensure the kuku cooks through without burning.
  • Letting it rest before slicing helps retain moisture and flavor.
  • You can substitute fresh fenugreek with dried if fresh is unavailable.
  • For a nut-free version, omit walnuts or substitute with seeds if desired.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Brunch, Appetizer, Main Dish
  • Method: Stovetop
  • Cuisine: Persian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/kuku-sabzi-persian-herb-frittata-recipe-2/