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A thick slice of Iranian kuku sabzi filled with green herbs and walnuts.

Iranian Kuku Sabzi

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A thick Persian herb frittata with parsley, cilantro, dill, walnuts, and tart barberries.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Persian
Calories: 315
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Herb Mixture
  • 2 cups fresh parsley finely chopped
  • 1 cup fresh cilantro finely chopped
  • 1/2 cup fresh dill finely chopped
  • 6 whole green onions thinly sliced
  • 1/2 cup walnuts roughly chopped
  • 1/4 cup dried barberries rinsed and dried
Egg Mixture
  • 8 large eggs lightly beaten
  • 3 tbsp olive oil plus more for the pan
  • 1 tsp fine salt or to taste
  • 1/2 tsp ground black pepper
  • 1 tsp ground turmeric
  • 1 tsp baking powder

Equipment

  • 10-inch oven-safe skillet
  • Mixing bowl
  • Chef's knife
  • Whisk
  • Spatula

Method
 

Prepare the Kuku:
  1. Heat the oven to 350°F (175°C). Combine the parsley, cilantro, dill, green onions, walnuts, and barberries in a bowl.
  2. 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:
  1. 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.
  2. 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

Calories: 315kcalCarbohydrates: 8gProtein: 16gFat: 24gSaturated Fat: 4gCholesterol: 250mgSodium: 520mgFiber: 3gSugar: 3g

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.