Iranian kuku sabzi is a deeply green herb frittata, traditionally served in wedges as part of a festive Persian spread.
Use a generous amount of fresh herbs with eggs, walnuts, and tart barberries, then cook the mixture slowly until set.
Dry the herbs well before chopping so the kuku sets firmly instead of becoming watery.
Serving Suggestions
Serve warm or at room temperature with flatbread, yogurt for guests who want it, and a crisp salad.
Recipe Notes
Kuku sabzi can be made a day ahead and chilled. Bring it close to room temperature before serving for the best texture.
Iranian Kuku Sabzi
A thick Persian herb frittata with parsley, cilantro, dill, walnuts, and tart barberries.
Ingredients
Equipment
Method
Prepare the Kuku:
- Heat the oven to 350°F (175°C). Combine the parsley, cilantro, dill, green onions, walnuts, and barberries in a bowl.
- Whisk the eggs with the olive oil, salt, pepper, turmeric, and baking powder. Fold the egg mixture through the herbs until evenly coated.
Bake and Serve:
- Warm an oven-safe skillet over medium heat with a little oil. Pour in the mixture and cook for 3 minutes, until the edges begin to set.
- Transfer the skillet to the oven and bake for 22 to 25 minutes, until the center is firm. Rest for 10 minutes, then cut into wedges and serve.
Nutrition
Notes
- Kuku sabzi should be densely herb-filled with a tender, sliceable center.
- Barberries are tart; rinse them briefly to remove excess dust without soaking away their flavor.
