A vibrant and flavorful Persian herb frittata made with fresh greens, eggs, and aromatic spices - perfect for Nowruz or any meal!
Kuku Sabzi (Kukuh Sabzi) is a beloved dish in Persian cuisine, particularly served during Nowruz (Persian New Year) as a symbol of rebirth and prosperity due to its deep green color. The word "Kuku" refers to Persian-style omelets or frittatas, and "Sabzi" means herbs. This dish is packed with fresh parsley, cilantro, dill, and chives, giving it an intense herbaceous flavor. Unlike a typical omelet, Kuku Sabzi has a much higher ratio of herbs to eggs, creating a fluffy yet dense texture. It’s traditionally pan-fried and served with yogurt, bread, or pickles (torshi) as part of a meal or a light snack.
Ingredients
2 cups fresh parsley, finely chopped
1 cup fresh cilantro, finely chopped
1 cup fresh dill, finely chopped
½ cup fresh chives (or green onions), finely chopped
5 large eggs
2 tbsp all-purpose flour (optional, for extra firmness)
1 tsp salt
½ tsp black pepper
½ tsp turmeric
½ tsp baking powder (optional, for fluffiness)
¼ cup walnuts, chopped (optional)
¼ cup barberries (zereshk) (optional, for a tart contrast)
3 tbsp vegetable oil (for frying)
Directions
Prepare the Herbs:
Wash and finely chop the parsley, cilantro, dill, and chives. Ensure the herbs are dry to prevent excess moisture in the batter.
Make the Batter:
In a large bowl, whisk the eggs until fully combined. Add the chopped herbs, flour (if using), salt, black pepper, turmeric, and baking powder (if using). Mix well until all ingredients are evenly distributed. Fold in the walnuts and barberries, if using.
Cook the Kookoo:
Heat 2 tbsp vegetable oil in a non-stick pan over medium heat. Pour the batter into the pan and flatten it evenly with a spatula. Cover and cook for 10-15 minutes, until the bottom is firm and golden brown. Carefully flip the kookoo (using a plate if needed), add another 1 tbsp oil, and cook the other side for another 10-15 minutes.
Serve & Enjoy:
Cut into wedges or squares and serve warm or at room temperature. Enjoy with yogurt, pickles (torshi), or Persian flatbread (sangak or lavash).
Recipe Note
Tips & Variations
For a healthier version, bake the Kuku Sabzi in a preheated oven at 180°C for 25-30 minutes.
For a fluffier texture, increase the number of eggs to 6-7 and add ½ tsp baking powder.
For a richer taste, mix in 1-2 tbsp Greek yogurt into the batter.
If fresh herbs aren’t available, use ½ the amount of dried herbs, though fresh herbs are preferred.
