Kuku Sabzi (Persian Herb Frittata): A Fragrant, Green Powerhouse of a Meal

If you love bold flavors, vibrant colors, and a nutrient-dense dish that’s as good for lunch as it is for breakfast—or dinner—meet kuku sabzi. This traditional Persian frittata is packed with fresh herbs, lightly spiced, and gorgeously green. It’s crisp at the edges, soft in the middle, and perfect warm or cold.

Unlike Western frittatas, where eggs are the main event, kuku sabzi flips the script: herbs take center stage, and eggs play a supporting role. The result is an herby, aromatic marvel that’s gluten-free, meal-prep friendly, and packed with fiber, vitamins, and flavor.

Ingredients

• 6 large eggs
• 1 ½ cups finely chopped parsley (flat-leaf)
• 1 cup finely chopped cilantro
• 1 cup finely chopped dill
• 1 cup finely chopped scallions (green and white parts)
• 1 tsp ground turmeric
• ½ tsp ground black pepper
• 1 tsp salt
• 1 tsp baking powder (optional, for fluffiness)
• 2 tbsp all-purpose flour or chickpea flour (optional, for structure)
• ½ cup chopped walnuts (optional)
• ¼ cup barberries or dried cranberries (optional, adds tang)
• Olive oil, for cooking

Instructions

1. Prep the herbs: Finely chop all herbs and scallions. For best results, use a sharp chef’s knife like the Matsato Chef’s Knife for clean, efficient chopping. The finer the chop, the better the texture.

2. Make the batter: In a large bowl, beat the eggs. Add chopped herbs, turmeric, salt, pepper, baking powder (if using), flour, and any optional mix-ins. Stir until well combined.

3. Heat the pan: Add a generous drizzle of olive oil to a 10-inch nonstick or cast-iron skillet. Heat over medium until shimmering.

4. Cook the kuku: Pour the herb mixture into the skillet and press it down gently. Cover with a lid or foil and cook for about 10–12 minutes, until the edges are set and the bottom is golden brown.

5. Flip (or finish): You can either flip the kuku in sections, invert it onto a plate and slide it back in, or finish it under the broiler for 3–4 minutes to cook the top.

6. Cool and slice: Let cool slightly, then slice into wedges or squares. Serve warm, room temp, or cold.

How to Serve It

• With flatbread and yogurt
• Alongside roasted potatoes or a grain bowl
• Tucked into a wrap for lunch
• As part of a brunch spread with olives, cheese, and pickled vegetables

Tips & Variations

• No cilantro? Swap in more parsley or chives.
• No dill? Try fresh mint for a springier twist.
• Add-ins: Crumbled feta, sautéed leeks, or grated zucchini all work beautifully.
• Storage: Keeps well in the fridge for 3–4 days. Tastes even better the next day.

This is a dish meant to celebrate what’s green and good. It’s humble, hearty, and packed with flavor—exactly the kind of real food that belongs on your table.

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