Kuku Sabzi (Persian Herb Frittata)

5 from 20 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Persian

Servings:

Calories: 230kcal

Author: Shadi HasanzadeNemati

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 teaspoon kosher salt
¼ tsp black pepper
¼ teaspoon turmeric
1 tablespoon all purpose flour
⅓ cup walnuts optional
⅓ 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 tablespoon 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 tablespoon 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