📝 About This Recipe
Kuku Sabzi is a vibrant, aromatic Persian herb frittata that celebrates the arrival of Spring and the Persian New Year, Nowruz. Unlike a Western omelet, this dish is defined by a massive volume of fresh green herbs held together by just enough egg to create a dense, cake-like texture. It is a fragrant masterpiece featuring notes of earthy turmeric, tart barberries, and crunchy walnuts, offering a sophisticated balance of flavors and a stunning deep-green hue.
🥗 Ingredients
The Herb Base
- 2 cups Fresh Parsley (finely chopped, stems removed)
- 1 cup Fresh Cilantro (finely chopped)
- 1 cup Fresh Dill (finely chopped)
- 1 cup Fresh Chives or Scallions (finely chopped (green parts only if using scallions))
- 1 tablespoon Dried Fenugreek (Shanbalileh) (crushed between palms for aroma)
The Egg Mixture
- 6 Large Eggs (at room temperature)
- 1 teaspoon Baking Powder (helps the kuku rise and stay light)
- 1/2 teaspoon Turmeric Powder (for golden undertones and earthiness)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon All-purpose Flour (acts as a binder)
Textural Additions & Cooking
- 1/3 cup Walnuts (toasted and roughly chopped)
- 2 tablespoons Dried Barberries (Zereshk) (rinsed and drained; adds a signature tartness)
- 3-4 tablespoons Ghee or Neutral Oil (for frying)
- 2 cloves Garlic (minced or grated)
👨🍳 Instructions
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1
Thoroughly wash all fresh herbs and spin them in a salad spinner until completely dry. Any excess moisture will steam the herbs rather than fry them, leading to a soggy kuku.
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2
Finely chop the parsley, cilantro, dill, and chives. Aim for a very fine consistency, but do not use a food processor as it can turn the herbs into a watery paste.
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3
In a large mixing bowl, crack the 6 eggs. Add the salt, black pepper, turmeric, and baking powder. Whisk vigorously until the eggs are frothy and the spices are well incorporated.
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4
Sift the tablespoon of flour over the egg mixture and whisk again to ensure there are no lumps.
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5
Fold in the chopped fresh herbs, dried fenugreek, minced garlic, chopped walnuts, and the dried barberries. Mix gently until the herbs are evenly coated in the egg mixture.
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6
Heat 3 tablespoons of oil or ghee in a 10-inch non-stick oven-proof skillet over medium heat. Swirl the oil to coat the bottom and sides of the pan.
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7
Once the oil is shimmering, pour the herb and egg mixture into the skillet. Use a spatula to spread it evenly and smooth out the top.
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8
Reduce the heat to medium-low, cover the pan with a lid, and cook for 10-12 minutes. The edges should be set and the bottom should be a deep golden brown.
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9
While the bottom cooks, preheat your oven broiler to high (or 450°F/230°C).
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10
Remove the lid and transfer the skillet to the oven. Broil for 2-4 minutes until the top is firm to the touch and slightly golden. Watch closely to prevent burning.
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11
Alternatively, if you don't want to use the oven, slice the kuku into wedges in the pan, flip each piece carefully, and cook the other side for 5 minutes on the stovetop.
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12
Slide the Kuku Sabzi onto a large serving platter. Let it rest for at least 5 minutes before slicing into wedges or squares.
💡 Chef's Tips
Ensure your herbs are bone-dry after washing; wet herbs are the most common cause of a flat, soggy kuku. Don't skip the barberries (zereshk); their tartness cuts through the richness of the eggs and herbs perfectly. If you can't find dried fenugreek, you can omit it, but it adds a unique 'Persian' aroma that is hard to replicate. For a thicker, more cake-like result, use a smaller pan (8-inch) and increase the cooking time on low heat. Always use a non-stick pan to ensure the kuku slides out easily without breaking.
🍽️ Serving Suggestions
Serve warm or at room temperature with a side of Mast-o-Khiar (Persian cucumber and yogurt dip). Pair with warm lavash or barbari bread and a plate of fresh radishes and scallions. Accompany with pickled vegetables (Torshi) to provide a sharp contrast to the earthy herbs. Enjoy as a light lunch with a crisp Shiraz salad (tomato, cucumber, and onion). Serve as part of a traditional Nowruz spread alongside Sabzi Polo ba Mahi (herb rice with fish).