Kuku Sabzi (Persian Herb Frittata)
Local name: کوکو سبزی
In short: A dense, green Persian frittata packed with parsley, cilantro, dill and chives, studded with walnuts and fried until golden on both sides. It takes about 50 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 200 kcal
Kuku sabzi is more herbs than egg, a dense green wedge that holds together just enough to be picked up. Persian families serve it at Nowruz, picnics and lunch tables, hot or at room temperature, with yogurt and flatbread. Walnuts add crunch and a few barberries add small sour bites. Chop the herbs very fine and keep the heat low so the center sets without drying out.
Instructions
- Wash the herbs, dry them thoroughly in a salad spinner or with towels, and chop them very finely, discarding any thick stems.
- In a large bowl, whisk the eggs with the flour, baking powder, turmeric, salt and pepper until smooth. Fold in the herbs, walnuts and barberries. The mixture should look like herbs held together by egg.
- Heat 2 tbsp of the oil in a 24 cm (9 1/2 in) non-stick skillet over medium-low heat. Pour in the mixture, press it level, cover and cook for 12 to 15 minutes, until the edges are set and the top is mostly firm.
- Cut the kuku into 6 wedges right in the pan. Drizzle the remaining oil around the edges and flip each wedge with a wide spatula.
- Cook the second side for 5 to 6 minutes, until golden and the center feels set. Serve warm or at room temperature with yogurt, flatbread and pickles.
Tips
- Dry the herbs well and chop them fine. Wet or coarse herbs make the kuku watery and fragile. A food processor works, but pulse and do not puree.
- To bake instead, pour the mixture into an oiled 20 cm (8 in) square dish and bake at 180°C (350°F) for 30 minutes, until set and golden. Cut into squares for parties.
Questions and answers
Can I make kuku sabzi ahead of time?
Yes. It keeps in the fridge for 3 days and is good cold. Reheat slices in a skillet, or eat them at room temperature in flatbread.
Why did my kuku sabzi fall apart?
Usually the herbs were too wet or too coarse, or the pan was too hot. Dry and finely chop the herbs, cook on low heat and let the kuku set before flipping.
Is kuku sabzi gluten-free?
Not as written, because it has a spoonful of flour. Use chickpea flour or rice flour instead to make it gluten-free.
How long does it take to make Kuku Sabzi (Persian Herb Frittata)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Kuku Sabzi (Persian Herb Frittata)?
About 200 kcal per serving, with 9 g of protein, 5 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 200 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 5 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
