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    Home » Persian Recipes

    Kuku Sabzi (Persian Herb Frittata)

    Published: Mar 13, 2018 · Modified: Jun 19, 2020 by Shadi HasanzadeNemati · This post may contain affiliate links .

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    Kuku Sabzi is a Persian Herb Frittata that can be baked in the oven and is topped with barberries and walnuts. It's a great recipe if you like to cook with herbs!

    Kuku Sabzi is a delicious Persian herb frittata that's full of herbs and is very simple to make.

    The countdown to Nowruz has started! I'm so excited - is there any better time of year? I don't think so!

    THE COMPLETE PERSIAN FOOD BUNDLE INCLUDES…

    Food is an important part of Nowruz preparation. We bake cookies such as Raisin Cookies (Shirini Keshmeshi) and we always have Persian Stuffed Fish at the end of the year. We usually serve fish with Persian Herb Rice - Sabzi Polo. Another dish that we serve around Nowruz is Kuku Sabzi (Persian Herb Frittata).

    As the new year and spring approach, we try to bring a lot of green into our food as it represents life and birth. Kookoo Sabzi is one of these dishes that reflects the themes of the season. It has so much herbs and is flavored with walnuts and barberries and is perfect for the last days of winter.

    What is Kuku?

    Kuku or Kookoo is a Persian dish that can be served as an appetizer or a main dish. It's usually made of a combination of vegetables, herbs and sometimes legumes. There are a few kuku recipes that call for chicken, beef or lamb but generally kuku is a vegetarian dish.

    What is the difference between Kuku and frittata?

    Kuku has fewer eggs, just enough to keep the ingredients together whereas fittata has more eggs compared to the rest of the ingredients. Also, sometimes, the ingredients that go into frittata are cooked or seared separately and the mixed with eggs but in kuku, everything is mixed and cooked at the same time.

    Sabzi means herbs and kuku sabzi is a Persian frittata that is made of herbs. As you can see in the photo, kuku sabzi has parsley, cilantro, dill and chives, I used green parts of leek instead of chives. As for dill, I didn't have fresh dill therefore I used dried dill that I soaked in water for fifteen minutes and then drained the excess water. I always add barberries and walnuts to kookoo sabzi for some flavor kick and crunch.

    Ingredients for Kuku Sabzi are Parsley, leeks, cilantro, dill, walnuts and barberries.

    How to make Kuku Sabzi

    Start with washing all the herbs. Once they're washed and dried, chop them very thinly and mix them together in a large bowl. Add in eggs, walnuts, barberries and a tablespoon all purpose flour. Mix all the ingredients together and make sure the batter is sticky enough.

    You can cook kuku sabzi in oven or on the stove. To bake it in the oven, Pour the batter into a cast iron skillet that has been heated in the oven. Cover loosly with aluminum foil and bake for almost thirty minutes.

    To cook kuku sabzi on the stove, heat some oil in a non stick pan and pour the batter in, wrap the lid in a kitchen towel and cook one side for fifteen minutes, flip and cook the other side uncovered for another ten to fifteen minutes.

    I always top kuku sabzi with more barberries and walnuts. They give a great flavor to this tasty dish.

    Mix all chopped herbs with eggs, walnuts and barberries. This will be the batter of kuku sabzi.

    Related Recipes:

    • Dill Rice with Peas (Persian Style)
    • Marinated Olives with Walnuts (Zeytoon Parvardeh)

    What to serve Kuku Sabzi with?

    You can serve Kuku Sabzi with some bread such as French bread, lavash or flatbread. I love to serve this Persian herb fittata with a bowl of plain yogurt mixed with garlic and mint. Kuku sabzi can be served with white rice or Persian herb rice.

    Serve kuku sabzi with bread and some yogurt. You can also serve it with rice.

    Notes and tips to make Kuku Sabzi

    • Covering the pan loosely before baking it in the oven helps the steam to escape and prevents the top from burning.
    • Store the leftovers in an airtight container and refrigerate for up to three days.
    • You can use chopped unsweetened dried cranberries instead of barberries.
    • Add two springs of green onions to the herb mixture for more flavor.

    This year we are so lucky to be with all my family for the new year. These days are so dear to my heart, I wait all year for these days leading to Nowruz, when I have the chance to prepare for the New Year with the people I love the most. I hope you all get to spend your days with ones that you love and care for, for there is no feeling in the world that's better than having a family that loves you even if you are thousands and thousands of miles away.

    This kuku sabzi recipe is one to keep. It's easy, simple and so delicious!

    Kuku Sabzi (Persian Herb Frittata)

    Shadi HasanzadeNemati
    Kuku Sabzi is a Persian Herb Frittata that can be baked in the oven and is topped with barberries and walnuts. It's a great recipe to use up all the herbs!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Persian
    Servings 6
    Calories 179 kcal

    Ingredients
      

    • ½ cup Fresh Parsley Chopped
    • ½ cup Fresh Cilantro Chopped
    • ½ cup Chives Chopped (See Note #1)
    • 1 cup Fresh Dill Chopped (See Note #2)
    • 4-5 Eggs See Note #3
    • 1 tablespoon All Purpose Flour
    • ½ cup Walnuts Chopped
    • ½ cup Barberries See Note #4
    • 1 teaspoon Salt

    Instructions
     

    • Preheat the oven to 350F. Coat a cast iron skillet (10 inch) with non stick spray or olive oil. Place the pan in the oven to heat. 
    • In a large bowl mix parsley, cilantro, chives (or leek) and dill until all the herbs are combined. 
    • Add in the eggs, half of the walnuts and barberries, and flour. Mix until everything is well combined.  
    • Take the cast iron skillet out of the oven and place it on the counter. Pour the batter into the pan and top it with the remaining barberries and walnuts. 
    • Cover with aluminum foil and pierce 4 holes on the foil. Bake in the oven for 25 to 35 minutes until the frittata is fully cooked. Uncover and cook for another five minutes. (See the notes for stove top approach) 
    • Serve warm with bread. 

    Notes

    1. You can use leek instead of chives. Only use the green parts and chop completely. 
    2. I didn't have fresh dill therefore used ⅓ cup dried dill which I soaked in cold water for 15 minutes and then squeezed out the excess water. 
    3. The amount of eggs used in this recipe depends on the size of the eggs. You need enough eggs so that all the herbs are smothered with egg and is sticking together. Don't use too much egg as the frittata should stay green and not yellow. 
    4. If barberries are not available, use chopped unsweetened dried cranberries. 
    5. You can also make Kuku Sabzi on the stove in a pan. Heat a nonstick pan over medium eat and the pour three to four tablespoons olive oil in the pan. Pour the batter into the pan. Wrap the lid in a kitchen towel and place it on the pan. Cook for 15 minutes and then uncover, flip and place it over medium heat to finish cooking. Cook for another 10 to 15 minutes uncovered until it's completely cooked. 

    Nutrition

    Serving: 6PeopleCalories: 179kcalCarbohydrates: 16gProtein: 7gFat: 10gSaturated Fat: 2gCholesterol: 109mgSodium: 438mgPotassium: 186mgFiber: 1gSugar: 1gVitamin A: 1419IUVitamin C: 16mgCalcium: 52mgIron: 2mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!

    Have you made this recipe? Let us know by commenting and rating on this recipe. Take a picture and tag @unicornsinthekitchen and #unicornsinthekitchen for a chance to be featured!

    « Dill Rice with Peas (Persian Style)
    Walnut Filled Persian Pastry - Qottab »
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    Reader Interactions

    Comments

    1. Kate

      June 02, 2022 at 3:40 pm

      I am thinking of making your kuku sabzi for a party I'm having in June. I have a couple of questions:

      Can I use a a different nut in place of walnuts? (One of my guests is allergic.)
      Is it possible to make it ahead and freeze it?
      Thank you!

      Reply
      • Shadi HasanzadeNemati

        June 03, 2022 at 7:39 am

        The answer is yes to both your questions! Just reheat it in the oven before serving 🙂

        Reply
        • Kate

          June 03, 2022 at 7:53 am

          Excellent, thank you! Do you have a suggestion for what nuts might go nicely with it?

    2. Sarah Mahboubi

      December 21, 2020 at 5:36 pm

      I'm using dried Kuku herbs. Can you tell me the proportions of the other ingredients to the dried herbs? Also, how long do the dried herbs last if kept in a cabinet.

      Reply
      • Shadi HasanzadeNemati

        January 06, 2021 at 3:55 am

        Dried herbs keep between 6 months to a year in a cool dry place. soak 2 to 2.5 cups of dried herbs in water, drain and mix with the ingredients mentioned in the recipe. Hope you enjoy this.

        Reply
    3. Mahya

      October 02, 2018 at 6:46 pm

      5 stars
      Tomorrow I am going to cook Kuku Sabzi with my students in class. I will use your recipe to present kuku Sabzi to them.
      BTW the photos look amazing!

      Reply
      • Shadi HasanzadeNemati

        October 03, 2018 at 8:03 am

        Thanks you Mahya, hope you all enjoy it <3

        Reply
    4. Tania | Fit Foodie Nutter

      March 14, 2018 at 5:44 am

      5 stars
      Oh my goodness, what a beautiful tribute to all the herbs and spices! I can't wait to try this delicious recipe, thank you so much for sharing.

      Reply
      • Shadi HasanzadeNemati

        March 15, 2018 at 5:58 am

        I'm glad you like it Tania!

        Reply
    5. Liz @ I Heart Vegetables

      March 14, 2018 at 5:07 am

      5 stars
      Ohh that frittata sounds lovely! All those herbs must make it so flavorful!

      Reply
      • Shadi HasanzadeNemati

        March 16, 2018 at 1:03 am

        Thank you Liz! It is very flavorful!

        Reply
    6. Diana

      March 14, 2018 at 4:58 am

      5 stars
      Sounds and looks like a very interesting version of frittata, would really love to try it.

      Reply
      • Shadi HasanzadeNemati

        March 16, 2018 at 1:05 am

        Thank you! Hope you love it!

        Reply
    7. Kate | Veggie Desserts

      March 14, 2018 at 3:57 am

      5 stars
      This is so pretty! I love that it's so full of herbs - it sounds so delicious.

      Reply
      • Shadi HasanzadeNemati

        March 16, 2018 at 1:06 am

        Thanks Kate!

        Reply
    8. Bintu | Recipes From A Pantry

      March 14, 2018 at 3:16 am

      5 stars
      That frittata sounds absolutely delicious, love that you can use all different herbs in it!

      Reply
      • Shadi HasanzadeNemati

        March 16, 2018 at 1:06 am

        Yes! The best way to use up all herbs!

        Reply

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