Kuku Sabzi
Kuku Sabzi is a fragrant Persian herb frittata, packed with fresh herbs, walnuts, and barberries. It's a flavorful and vibrant dish, often served during Nowruz (Persian New Year) or as a light appetizer.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 376 kcal
Allergen information: may contain eggs, gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 6 pcsegg
- 1 cupparsley, finely chopped
- 0.5 cupcilantro, finely chopped
- 0.5 cupdill, finely chopped
- 0.5 cupscallion, finely chopped
- 1 tbspfenugreek leaves, dried
- 0.5 cupwalnut, chopped
- 2 tbspbarberry(optional)
- 2 tbspflour
- 0.5 tspbaking powder
- 0.5 tspturmeric
- 0.5 tspsalt
- 0.25 tspblack pepper
- 3 tbspvegetable oil
Equipment
oven-safe non-stick pan · cutting board · knife · whisk · oven · large mixing bowl
The method
Step by step
- 1
Preheat your oven to 175°C (350°F).
About 10 min
- 2
In a large mixing bowl, whisk the eggs until well combined.
About 1 min
- 3
Add the finely chopped parsley, cilantro, dill, and scallion to the eggs.
About 2 min
Cook’s note: Ensure the herbs are very finely chopped for a good texture.
- 4
Stir in the dried fenugreek leaves, chopped walnuts, and barberries (if using).
About 1 min
Cook’s note: If using fresh fenugreek, use about 1/4 cup and chop finely.
- 5
Add the flour, baking powder, turmeric, salt, and black pepper to the herb mixture.
About 1 min
- 6
Mix everything thoroughly until all ingredients are evenly distributed and coated.
About 2 min
- 7
Heat the vegetable oil in a 24-26 cm (9-10 inch) oven-safe non-stick pan over medium heat.
About 2 min
Cook’s note: Ensure the pan is truly oven-safe.
- 8
Pour the Kuku Sabzi mixture into the hot pan, spreading it evenly.
About 1 min
- 9
Cook on the stovetop for 5-7 minutes, until the bottom is set and lightly golden.
About 7 min
Cook’s note: Do not stir; let it form a crust.
- 10
Transfer the pan to the preheated oven and bake for 15-18 minutes, or until the Kuku Sabzi is puffed up and cooked through.
About 18 min
Cook’s note: A toothpick inserted into the center should come out clean.
- 11
Remove from the oven and let it cool slightly in the pan before inverting onto a cutting board.
About 3 min
- 12
Cut into wedges or squares and serve warm or at room temperature.
About 1 min
Cook’s note: Traditionally served with yogurt or a side salad.
Per serving
Nutrition
- Calories
- 375.9kcal
- Protein
- 15.8g
- Carbs
- 12.6g
- Fat
- 30.5g
- Fibre
- 2.8g
- Sugar
- 2.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kuku Sabzi in an airtight container in the refrigerator.
Reheat gently in a microwave or a warm oven until heated through.
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