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Kuku Sabzi (Persian Herb Frittata) Recipe

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4 from 25 reviews

Kuku Sabzi is a vibrant and aromatic Persian herb frittata packed with fresh parsley, cilantro, dill, and leeks. This delightful dish is flavorful and hearty, perfect as a main course or a side dish, and traditionally includes optional walnuts and barberries for added texture and tang. Cooked on the stovetop to achieve a tender and golden crust, kuku sabzi is an authentic taste of Persian cuisine that is both nutritious and satisfying.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Herbs and Vegetables

  • 1 cup Parsley, chopped
  • 1 cup Cilantro, chopped
  • 1 cup Fresh dill, chopped
  • 1 Leek (green part only), chopped

Wet Ingredients

  • 4 Large eggs

Dry Ingredients and Seasonings

  • 1 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Turmeric
  • 1 tbsp All purpose flour

Optional Add-ins

  • 1/3 cup Walnuts, chopped (optional)
  • 1/3 cup Barberries (optional)

Cooking Oil

  • 4 tbsp Olive oil

Instructions

  1. Prepare the Herb and Egg Mixture: In a large bowl, combine the chopped parsley, cilantro, dill, and leek. Crack the eggs into the bowl and add kosher salt, black pepper, and turmeric. Mix thoroughly until all ingredients are evenly incorporated and the mixture starts to bind. If the mixture seems too loose and won’t stick together, add an additional egg.
  2. Add Walnuts and Barberries (Optional): If using, fold in the chopped walnuts and barberries into the herb and egg mixture to provide crunch and tartness.
  3. Heat the Pan and Add Oil: Place a large nonstick skillet (10-12 inches) over medium-high heat and add 3 tablespoons of olive oil. Allow the oil to heat thoroughly to ensure even cooking and prevent sticking.
  4. Cook the First Side: Pour the kuku batter into the hot skillet, spreading it evenly using a spoon or rubber spatula. Place a few pieces of kitchen paper towel on top of the kuku and cover with a lid. Let it cook undisturbed for 10 minutes until the surface looks mostly dry and the bottom is set.
  5. Flip the Kuku: Remove the lid and paper towels carefully, then check the surface. When the surface is dry and the bottom is cooked, use a large plate to cover the pan and gently flip the kuku onto the plate. Then slide it back into the pan, uncooked side down.
  6. Cook the Second Side: Add the remaining 1 tablespoon of olive oil to the skillet. Cook the flipped kuku for another 10-15 minutes uncovered until golden brown and fully cooked through.
  7. Serve: Transfer the kuku sabzi to a serving plate. Slice into wedges and serve warm or at room temperature.

Notes

  • Ensure the pan is properly heated before adding the batter to prevent sticking.
  • Using fresh herbs is key to achieving the authentic flavor of Kuku Sabzi.
  • Barberries add a tangy contrast; if unavailable, dried cranberries can be an alternative.
  • Cooking low and slow on medium heat helps the kuku cook evenly without burning.
  • Kuku Sabzi can be served hot, warm, or cold and pairs well with yogurt or flatbreads.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Persian
  • Diet: Gluten Free

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