Kuku Sabzi – The Vibrant Persian Herb Frittata Bursting
Kuku Sabzi is a classic Persian herb frittata known for its bright green color and fresh flavors. Unlike Western omelets, it contains a large amount of herbs and only a small amount of eggs. The dish is typically flavored with turmeric, walnuts, and sometimes tangy barberries, giving it a complex yet balanced taste. It is lightly fried or baked until crispy on the outside and soft on the inside. Kuku Sabzi is commonly served with yogurt, bread, or salad and can be enjoyed warm or cold. Because of its high herb content, it is also packed with vitamins, minerals, and antioxidants. This dish is a staple during Persian New Year celebrations but is delicious enough to enjoy year-round.
Ingredients
- 6 large eggs
- 1 cup fresh parsley (finely chopped)
- 1 cup fresh cilantro (finely chopped)
- 1 cup fresh dill (finely chopped)
- 1 cup spinach (chopped)
- 4 green onions (sliced)
- ¼ cup walnuts (chopped)
- 1 tsp turmeric powder
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
Instructions
- Wash and finely chop all fresh herbs and greens.
- In a large bowl, whisk the eggs until smooth and slightly frothy.
- Add parsley, cilantro, dill, spinach, and green onions to the eggs.
- Stir in turmeric, salt, black pepper, walnuts, and barberries.
- Add baking powder if you want a lighter texture.
- Pour the herb mixture into the skillet and spread evenly.
- Cook for about 10–12 minutes until the bottom becomes golden.
- Flip carefully or finish cooking in the oven for another 8 minutes.
- Slice into wedges and serve warm or at room temperature.
Notes
- Fresh herbs are essential for authentic flavor.
- Chop herbs finely for better texture.
- Barberries add a pleasant tartness but are optional.
- Walnuts provide crunch and richness.
- Baking powder helps make the frittata fluffy.
- The dish can be baked instead of fried.
- It tastes even better the next day.
- Serve with yogurt or flatbread for a complete meal.