Description
Kuku Sabzi is a traditional Persian herb frittata packed with fresh greens, walnuts, and aromatic spices. Perfect for brunch, lunch, or as a festive appetizer, this dish is fluffy, vibrant, and rich in flavor.
Ingredients
Scale
- 4 large eggs
- 1 cup fresh parsley leaves, including tender stems
- 1 cup fresh cilantro, including tender stems
- 1 cup fresh dill
- 1 cup fresh spinach
- 1 cup scallions (approx. 4), chopped
- 1/3 cup walnuts, chopped
- 1 tablespoon dried fenugreek (optional)
- 1/4 cup barberries (optional)
- 1 tablespoon all-purpose flour
- 1/2 teaspoon turmeric powder
- 1 teaspoon baking powder
- 3 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
Instructions
- Preheat a skillet over medium heat and add 1 tablespoon of olive oil. If finishing in the oven, preheat to 350°F.
- In a large bowl, whisk together eggs, salt, pepper, turmeric, flour, and baking powder.
- Fold in the chopped parsley, cilantro, dill, spinach, scallions, walnuts, barberries, and fenugreek if using.
- Coat the hot skillet with remaining olive oil and pour in the mixture, spreading evenly with a spatula.
- Cook over medium-low heat for 8–10 minutes until the bottom is golden and set.
- Flip carefully or transfer the skillet to the oven and bake for 10–15 minutes until cooked through.
- Let it cool slightly, then transfer to a board and slice.
- Serve warm or at room temperature with yogurt or flatbread.
Notes
- Chop herbs finely for a smoother texture and even cooking.
- Use a food processor for quicker prep.
- Let the kuku rest before slicing for better structure.
- Can be served warm or cold, and makes excellent leftovers.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg