Kuku Sabzi (Persian Herb Frittata)
- Houri Hassan-Yari
- 12 minutes ago
- 2 min read
Kuku Sabzi is one of the most beloved dishes in Persian cuisine. Made with an abundance of fresh herbs, eggs, walnuts, and tangy barberries, it’s light, incredibly flavorful, and perfect for any meal of the day. While it’s often compared to a frittata or quiche, Kuku Sabzi is truly in a category of its own, the herbs, not the eggs, are the star of the dish. The eggs simply hold together a vibrant mixture of parsley, dill, scallions, cilantro, and other fragrant greens, creating a dish that’s packed with fresh, earthy flavor in every bite.
This is my mom’s recipe, and like many family recipes, it’s a little different from a traditional Kuku Sabzi. Every Persian family has their own special version, and this is the one I grew up eating and still make today. Growing up, it was a staple in our home, not just for Nowruz, the Persian New Year, but throughout the year whenever we wanted something wholesome, comforting, and full of fresh flavour.
Our family’s version includes chopped walnuts and sweet-tart barberries (zereshk), which add wonderful texture and bursts of flavour in every bite. Served with warm Persian bread, feta, fresh herbs, and yogurt, it’s a simple yet satisfying meal that has been bringing our family together for generations.
I hope this recipe brings a little taste of my family’s kitchen to yours. Every slice tells a story, and I’m so happy to share ours with you. Give my recipe a try and enjoy!
INGREDIENTS:
6 large eggs
2 cups of finely chopped parsley
1 & 1/2 cups of finely chopped dill
1 & 1/2 cups of finely chopped scallion greens
1 cup of finely chopped cilantro
1/3 cup of chopped walnuts
1/3 cup of dried barberries (zereshk)
1/4 teaspoon of turmeric
Salt and black pepper, to taste
1/2 cup of olive oil
STEPS:
Wash and thoroughly dry all of the herbs. Finely chop them.
In a large bowl, whisk the eggs until well combined.
Add the chopped herbs, walnuts, barberries, turmeric, salt, and pepper to another bowl. Pour the whisked eggs in and mix until everything is evenly incorporated.
Heat the oil in a large non-stick on medium heat.
Pour the mixture into the pan, spreading it evenly. Cover and cook over low to medium-low heat for 15–20 minutes, or until the bottom is golden and the top is mostly set.
Carefully cut and flip the kuku pieces, cook the other side for another 8–10 minutes, until fully cooked and lightly browned.
Bon appétit! Enjoy!
Serving Suggestions
Enjoy your Kuku Sabzi just as it is or with Persian flatbread (lavash, sangak, or barbari), feta cheese, fresh herbs, cucumbers, tomatoes, walnuts, and a bowl of yogurt. I like to eat mine with scallions.
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