Kuku Sabzi (Persian Herb Frittata)
Mar 17, 2024, Updated Apr 16, 2024
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Kuku sabzi is a classic Persian herb frittata that’s easy and delicious. This dish is made with lots of herbs, making it the perfect addition to your rotation.
As the Persian new year and spring approach, we try to bring a lot of green into our food as it represents life and birth. Some of these dishes are ash reshteh (Persian noodle soup) and sabzi polo (herb rice) that’s usually served with stuffed fish or fried branzino. 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.
Table of Contents
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. In this recipe, sabzi means greens or herbs, which refers to all the herbs used to make this dish.
What’s Kuku Sabzi Made Of?
- Herbs: Use a combination of cilantro, parsley, dill and leeks (only the green parts). Make sure all the herbs are chopped finely.
- Eggs: Use 4 to 5 eggs to make kuku. You need enough eggs for the ingredients to stick but not for the dish to be too egg-y.
- Spices: All you need is salt, pepper and turmeric.
- Oil: I use olive oil to make kuku sabzi, but you can use avocado oil or grapeseed oil as well.
- Walnuts and barberries: This is an optional addition, but adds flavor and a bit of crunch.
How To Make Kuku Sabzi
- Wash, dry and chop all the herbs very well. Place them in a large bowl.
- Add in the eggs and spices, then mix to combine. Make sure you have a coherent mixture and all is well combined. If you’d like to add walnuts and barberries, now would be the time.
- Heat the oil in a nonstick pan over medium high heat. Once the oil is hot, transfer the kuku batter into the pan and spread evenly using a spoon. You can use a smaller pan for thicker kuku, but I like mine pretty thin so I use a larger one.
- Place a few pieces of kitchen paper towel on the pan and top with the lid. Let it cook undisturbed for 10 minutes. Remove the lid and paper towel, and check to see if the surface of the kuku is dry. If it is, place a large plate on the pan and flip carefully.
- Add more oil to the pan. Transfer the kuku to the pan and cook on the other side for another 10-15 minutes. There is no need to cover the pan.
- Transfer to a serving plate and slice before serving.
Serving Suggestions
You can serve kuku sabzi with Persian herb rice for Nowruz. It’s also common to serve kuku sabzi with bread such as lavash or barbari, a side of tomatoes, pickles and yogurt.
Storage
Store the leftovers in an airtight container and refrigerate for up to 4 days. You can reheat kuku sabzi in a pan or in the microwave. I don’t recommend freezing this dish since it contains a lot of moisture and the texture would be affected once frozen.
Frequently Asked Questions
Kuku has fewer eggs, just enough to keep the ingredients together whereas frittata 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.
I don’t recommend changing the herbs or the ratio since it would alter the flavor. However, you can add a few green onions for more flavor if desired.
Yes, you can simply spoon the batter into the hot oil, like fritters. Cook for 4 to 5 minutes on each side until fully cooked.
More Persian Recipes
Persian Recipes
Sabzi Polo (Persian Herb Rice)
Persian Recipes
Dill Rice with Peas (Persian Style)
Persian Recipes
Ghormeh Sabzi – Persian Herb Stew (Video)
Persian Recipes
Ash Reshteh (Persian Noodle Soup)
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Kuku Sabzi (Persian Herb Frittata)
Ingredients
- 1 cup parsley , chopped
- 1 cup cilantro , chopped
- 1 cup fresh dill , chopped
- 1 leek , chopped, only the green part
- 4 large eggs
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp turmeric
- 1 tbsp all purpose flour
- 1/3 cup walnuts , optional
- 1/3 cup barberries, optional
- 4 tbsp olive oil
Instructions
- Place the chopped parsley, cilantro, dill and leek in a large bowl. Add in the eggs followed by salt, pepper and turmeric. Mix to combine and make sure all the ingredients are sticking together. If the mixture isn't sticking together, add another egg.
- If desired, add in the chopped walnuts and barberries and give it a stir.
- Heat 3 tbsp olive oil in a large (10 to 12 inch) nonstick pan over medium high heat. Once the oil is hot, transfer the kuku batter into the pan and spread evenly using a spoon.
- Place a few pieces of kitchen paper towel on the pan and top with the lid. Let it cook undisturbed for 10 minutes.
- Remove the lid and paper towel, and check to see if the surface of the kuku is dry. If so, carefully place a large plate on the pan and flip the kuku.
- Add 1 tbsp oil to the pan. Transfer the kuku to the pan and cook on the other side for another 10-15 minutes. There is no need to cover the pan.
- Transfer to a serving plate and slice before serving.
Video
Notes
- You can use a smaller pan for thicker kuku, but I like mine pretty thin so I use a larger one.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was fantastic! We actually made it as a side dish for our chicken, but I 100 % would eat this just on it’s own – lots of flavor!
The colour was incredible, as was the taste!
I love how bold these flavors are. I’m a big fan of big flavor, so this is perfect for me.
Love this Kuku sabzi recipe, first time for me, but looks delicious and easy to make. Like that, it has tons of flavor. Will make it soon. Thanks for sharing 🙂
I made this frittata with dinner last night and it was delicious! Super flavorful and easy to make too!
This looks and sounds so good, can’t wait to try it!
What magnificent herbs and spices in this fantastic Persian herb frittata. I am looking forward to trying it.
There was so much fresh, herby flavor! Loved it.