If you have been searching for a delightful way to enjoy fresh herbs and greens in a dish that feels both nourishing and festive, the Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe is an absolute must-try. This vibrant Persian frittata combines an abundance of fresh parsley, cilantro, dill, and spinach with a touch of turmeric to create a beautifully green, aromatic, and flavorful dish. Rich in taste yet wonderfully light, Kuku Sabzi offers a unique twist on the traditional frittata, making it perfect for breakfast, lunch, or a shareable appetizer. Its layers of herbs and spices not only bring vibrant color but also an irresistible depth of flavor that will quickly become a favorite on your table.
Ingredients You’ll Need
What’s fantastic about the ingredients for this recipe is how simple and fresh they are, yet each one plays a vital role in crafting the perfect balance of flavor, texture, and color in your Kuku Sabzi. Let’s take a look at what you’ll need:
- 6 large eggs: The rich base that holds everything together and provides a lovely, fluffy texture.
- 1 cup fresh parsley (finely chopped): Adds bright, peppery notes and a burst of green color.
- 1 cup fresh cilantro (finely chopped): Brings a citrusy and slightly pungent flavor that livens up the mix.
- 1/2 cup fresh dill (finely chopped): Offers a delicate anise-like aroma, balancing the flavor beautifully.
- 1 cup spinach (finely chopped, fresh or thawed and squeezed dry): Provides mild earthiness and keeps the frittata moist yet fresh-tasting.
- 1/2 cup green onions (thinly sliced): Adds a subtle sharpness and crunch when bitten into.
- 1/2 teaspoon turmeric: Gives a warm golden hue and a gentle, earthy flavor.
- 1/2 teaspoon salt: Enhances all the natural flavors just right.
- 1/4 teaspoon black pepper: Introduces a slight kick without overpowering the herbs.
- 1/4 teaspoon baking powder (optional): If you want a fluffier texture, this little addition works wonders.
- 2 tablespoons barberries or dried cranberries (optional): Surprise your palate with bursts of tartness or sweetness.
- 2 tablespoons chopped walnuts (optional): Add crunch and subtle nuttiness to elevate each bite.
- 2 tablespoons olive oil or ghee (for cooking): Essential for a golden crust and luscious mouthfeel.
How to Make Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe
Step 1: Whisk the Eggs and Herbs
Begin by cracking the eggs into a large bowl and whisking them until they are beautifully smooth and slightly frothy. This is the foundation of your frittata, so take your time to make sure the eggs are fully beaten. Next, fold in the finely chopped parsley, cilantro, dill, spinach, and green onions, making sure the herbs are evenly distributed throughout the eggs. This colorful mixture is what gives Kuku Sabzi its signature fresh and vibrant taste.
Step 2: Add Seasonings and Optional Ingredients
Sprinkle turmeric, salt, black pepper, and baking powder if you want a fluffier result. This combination not only seasons the frittata but also imparts a lovely color and lift. If you’re feeling adventurous, now is the time to gently fold in barberries or dried cranberries for a tangy surprise, along with chopped walnuts for some crunch. Mixing everything thoroughly ensures each bite is packed with flavor and texture.
Step 3: Cook the Kuku
Heat your choice of olive oil or ghee in a 9-inch nonstick or cast iron skillet over medium heat. Once hot, pour in the egg and herb mixture, spreading it evenly with a spatula to create a uniform layer. Cover the skillet and let it cook gently on low to medium heat for 12 to 15 minutes. You’ll want the edges to set firmly and the bottom to turn a beautiful golden brown before moving on to the next step.
Step 4: Flip and Finish Cooking
Flipping your Kuku Sabzi may sound intimidating, but with a bit of care it’s simple and rewarding! Place a flat plate over the skillet, hold them firmly together, and carefully invert the pan so the frittata lands on the plate. Then slide it back into the skillet, uncooked side down, and cook for an additional 5 to 7 minutes uncovered. This step ensures the kuku is cooked through and golden on both sides, delivering that perfect balance of tenderness and crispness.
How to Serve Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe
Garnishes
Kuku Sabzi shines when complemented by simple, fresh garnishes that enhance its herbal brightness. A dollop of creamy plain yogurt or a sprinkle of sumac will brighten your plate and add a cooling contrast. Fresh pomegranate arils provide a juicy pop of sweetness, perfectly balancing the earthiness of the herbs. Don’t forget a wedge of lemon on the side – a squeeze just before eating brings everything to life.
Side Dishes
This herb-packed frittata pairs wonderfully with light, fresh sides. Try serving it alongside warm flatbreads or lavash for an authentic Persian touch. A crisp cucumber and tomato salad with a drizzle of olive oil and lemon juice will add refreshing crunch, making the meal more balanced and satisfying. Even a bowl of fragrant basmati rice makes for a lovely accompaniment if you’re aiming for a heartier spread.
Creative Ways to Present
Kuku Sabzi is as versatile in presentation as it is in flavor. Slice it into wedges for a rustic main or cut into bite-sized squares for an elegant appetizer at your next gathering. Try layering slices in a sandwich with fresh herbs and labneh or serve it atop mixed greens with a tangy dressing for a casual lunch. The vibrant green hues make it a stunning addition to any table — a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Leftover Kuku Sabzi keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain its freshness and moisture. When you want to enjoy it later, simply slice your desired portion and serve cold or warmed slightly for a quick and tasty snack or meal.
Freezing
If you want to extend the life of your Kuku Sabzi, freezing is a great option. Wrap individual slices tightly in plastic wrap and place them in a freezer bag or container. They will keep well for up to a month. Just be sure to thaw them overnight in the fridge before reheating for best texture.
Reheating
To bring your Kuku Sabzi back to life, gently reheat it in a skillet over low heat. This helps preserve the crispy edges while warming the interior evenly. Avoid microwaving if possible, as it can make the frittata soggy. A quick warm-up on the stovetop restores the fresh flavors and delightful texture you love.
FAQs
Can I use dried herbs instead of fresh in this recipe?
Fresh herbs are key to achieving the vibrant flavor and color of Kuku Sabzi, so dried herbs are not recommended, but if you must, use them sparingly and add less since they’re more concentrated.
Is Kuku Sabzi suitable for vegetarians?
Absolutely! This recipe contains no meat and shines as a vegetarian-friendly dish packed with nutritious greens and protein from eggs.
Can I bake Kuku Sabzi instead of cooking it on the stovetop?
Yes, you can bake it in a greased 9-inch baking dish at 350°F (175°C) for about 20 to 25 minutes. It’s a great hands-off method that still produces a delicious kuku.
What can I substitute for barberries if I can’t find them?
Dried cranberries make a wonderful substitute, adding a similar sweet-tart burst that complements the herbs nicely.
Is this dish gluten-free?
Yes, Kuku Sabzi is naturally gluten-free as it contains no flour or wheat-based ingredients, making it safe for those with gluten sensitivities.
Final Thoughts
There is something truly special about the Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe—it’s a celebration of fresh herbs and vibrant flavors that’s both comforting and exciting to the palate. I encourage you to give this recipe a try and discover how easy and rewarding making a traditional Persian dish can be. Each bite offers a lovely harmony of freshness, warmth, and wholesomeness that will bring joy to any meal. Once you make it, I bet it will become one of your go-to dishes for any occasion!
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Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian, Gluten Free
Description
Kuku Sabzi is a vibrant Persian herb and spinach frittata that combines fresh parsley, cilantro, dill, and spinach with eggs to create a flavorful, healthy main course. This traditional Iranian dish is typically cooked on the stovetop until perfectly golden and fluffy, making it a delicious option for brunch, lunch, or a light dinner. Whether served warm or at room temperature alongside yogurt and flatbread, Kuku Sabzi is a delightful way to enjoy fresh herbs in a protein-packed meal.
Ingredients
Egg Mixture
- 6 large eggs
- 1 cup fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1 cup spinach, finely chopped (fresh or thawed frozen and squeezed dry)
- 1/2 cup green onions, thinly sliced
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder (optional, for fluffiness)
Optional Add-ins
- 2 tablespoons barberries or dried cranberries
- 2 tablespoons chopped walnuts
For Cooking
- 2 tablespoons olive oil or ghee
Instructions
- Prepare Egg and Herb Mixture: In a large bowl, whisk the eggs until well beaten. Add the finely chopped parsley, cilantro, dill, spinach, and sliced green onions. Stir in turmeric, salt, black pepper, and baking powder if using. Fold in barberries and walnuts if desired. Mix until all ingredients are evenly combined to ensure balanced flavor and texture.
- Cook Kuku on the Stovetop: Heat olive oil or ghee in a 9-inch nonstick or cast iron skillet over medium heat. Pour the egg and herb mixture into the pan and spread it out evenly with a spatula. Cover the skillet and cook over low to medium heat for 12 to 15 minutes, until the edges become firm and the bottom turns golden brown, indicating the first side is nicely set and cooked through.
- Flip and Finish Cooking: To cook the other side, carefully place a plate over the skillet and invert the kuku onto the plate. Then slide it back into the skillet, uncooked-side down. Continue cooking uncovered for another 5 to 7 minutes until the kuku is fully set, cooked through, and golden on both sides for a perfect finish.
- Serve: Slice the kuku into wedges and serve warm or at room temperature. It pairs wonderfully with yogurt and flatbread for a traditional Persian-style meal.
Notes
- This dish can be baked instead of cooked on the stovetop: use a greased 9-inch baking dish and bake at 350°F (175°C) for 20–25 minutes until set.
- Barberries add a distinctive tart bite to kuku sabzi, but dried cranberries are a suitable substitute.
- Ensure spinach is well drained or squeezed dry to avoid excess moisture which can affect the texture.
- Use a nonstick or well-seasoned cast iron skillet for easy flipping and even cooking.
