Persian Herb Frittata (Kuku Sabzi)
📝 Ingredients (Serves 4)
Fresh Herbs (Finely Chopped – about 2½–3 cups total):
-
1 cup parsley
-
1 cup cilantro
-
½ cup dill
-
½ cup green onions or chives
-
½ cup spinach (optional but great)
Other Ingredients:
-
6 large eggs
-
2 cloves garlic, minced
-
½ tsp turmeric
-
½ tsp baking powder (for fluffiness)
-
½ tsp salt
-
½ tsp black pepper
-
¼ tsp cinnamon (optional but traditional)
-
¼ cup walnuts, chopped (optional)
-
2 tbsp barberries or dried cranberries (optional)
-
3–4 tbsp olive oil or butter
👩🍳 Instructions
1️⃣ Prepare the Mixture
-
In a large bowl, whisk the eggs.
-
Add all chopped herbs.
-
Add garlic, turmeric, baking powder, salt, pepper, and cinnamon.
-
Stir in walnuts and barberries (if using).
2️⃣ Cook the Kuku Sabzi
Stovetop Method:
-
Heat oil in a non-stick pan over medium heat.
-
Pour in the herb-egg mixture.
-
Cover and cook on low-medium heat for 10–12 minutes.
-
Flip carefully or place under a broiler for 2–3 minutes to brown the top.
Oven Method:
-
Preheat oven to 180°C (350°F).
-
Pour mixture into a greased baking dish.
-
Bake for 20–25 minutes until set.
3️⃣ Serve
Cut into wedges and serve warm or at room temperature.
❓ Q & A
Q: What makes Kuku Sabzi different from a regular frittata?
A: It’s herb-heavy—mostly greens with just enough eggs to bind them!
Q: Can I use dried herbs?
A: Fresh herbs are essential for authentic flavor. Dried herbs won’t give the same taste or texture.
Q: Can I make this ahead of time?
A: Yes! It keeps well in the fridge for 3–4 days.
Q: Is Kuku Sabzi healthy?
A: Very! It’s:
-
High in vitamins
-
Low carb
-
Gluten-free
-
Packed with antioxidants
Q: Can I make it dairy-free?
A: Yes—traditional Kuku Sabzi is dairy-free.
Q: Can I add cheese?
A: Not traditional, but feta or goat cheese tastes amazing!
Q: How do I prevent it from sticking?
A: Use a good non-stick pan and enough oil.
Q: What do I serve it with?
A:
-
Yogurt or labneh
-
Flatbread
-
Pickles
-
Fresh salad
-
Tomato & cucumber salad