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
Scale
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.
