Kuku Sabzi is a traditional Persian herb frittata, a vibrant and flavorful dish bursting with fresh green herbs, eggs, and often enriched with walnuts and barberries. It’s a naturally vegetarian and protein-rich meal, perfect for Nowruz celebrations or any healthy dinner.
Kuku Sabzi: Persian Herb Frittata
Kuku Sabzi is a traditional Persian herb frittata, a vibrant and flavorful dish bursting with fresh green herbs, eggs, and often enriched with walnuts and barberries. It's a naturally vegetarian and protein-rich meal, perfect for Nowruz celebrations or any healthy dinner.
Ingredients
- 3 cups fresh parsley chopped
- 2 cups fresh cilantro chopped
- 1 cup fresh dill chopped
- 1/2 cup scallions or chives chopped
- 1/4 cup fenugreek leaves chopped (fresh or dried)
- 6 large eggs
- 2 tablespoons flour all-purpose (optional
- 1 teaspoon baking powder
- 1/2 teaspoon turmeric ground
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1/4 cup vegetable oil or olive oil
- 1/4 cup walnuts chopped (optional)
- 2 tablespoons dried barberries soaked (optional)
Instructions
- Thoroughly wash and finely chop all fresh herbs: parsley, cilantro, dill, scallions/chives, and fenugreek leaves. If using dried fenugreek, soak it in warm water for 10 minutes, then drain and chop. Make sure herbs are very dry to prevent a watery frittata.
- In a large mixing bowl, whisk the eggs until well combined. Add the chopped herbs, flour (if using), baking powder, turmeric, salt, and black pepper. Mix everything thoroughly until the herbs are evenly coated with the egg mixture. If using, stir in the chopped walnuts and soaked, drained barberries.
- Heat 2 tablespoons of oil in a large non-stick skillet (about 10-12 inches) over medium heat. Once hot, pour the herb and egg mixture into the skillet, spreading it evenly.
- Reduce heat to low, cover the skillet, and cook for 20-25 minutes, or until the bottom is golden brown and the Kuku Sabzi is mostly set.
- Carefully flip the Kuku Sabzi using a large plate or spatula, or cut it into wedges and flip each piece. Add the remaining 2 tablespoons of oil to the pan if needed. Cook uncovered for another 5-10 minutes until the other side is golden and cooked through.
- Alternatively, you can bake it: Preheat oven to 350°F (175°C). Pour the mixture into an oiled 9x13 inch baking dish and bake for 30-40 minutes, or until set and golden.
- Remove from heat, let it cool slightly, then cut into wedges or squares. Serve warm or at room temperature.
Notes
For best flavor, use a generous amount of fresh herbs. You can adjust the herb combination based on availability or preference, though fenugreek is key to its authentic taste. To add a delightful tang and crunch, stir in 1/4 cup chopped walnuts and 2 tablespoons dried barberries (soaked for 10 minutes) into the mixture before cooking. Serve warm or at room temperature with yogurt, bread, and pickles.
