Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe

If you’ve ever wanted to discover the vibrant flavors of Persian cuisine in a way that’s both wholesome and utterly delicious, the Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe is your golden ticket. This herb-packed, fluffy frittata celebrates fresh parsley, cilantro, dill, and spinach all mingling together inside a warm egg embrace, creating a dish that’s bursting with color and irresistible aroma. It’s perfect for breakfast, lunch, or a light dinner, showcasing how humble ingredients can transform into a meal that feels like a celebration of springtime on your plate.

Ingredients You’ll Need

Gathering these simple yet aromatic ingredients is the first step to unlocking the magic of the Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe. Each ingredient brings its own special contribution, whether it’s fresh herbs delivering brightness, turmeric lending warmth and color, or optional additions like barberries adding pops of tart sweetness.

• 6 large eggs: The rich and silky base that holds all the fresh flavors together with perfect fluffiness.
• 1 cup finely chopped fresh parsley: Adds vibrant herbaceous notes and a refreshing green color.
• 1 cup finely chopped fresh cilantro: Lends a bright, zesty flavor that complements the other herbs beautifully.
• 1/2 cup finely chopped fresh dill: Infuses a subtle, anise-like aroma that lifts the whole dish.
• 1/2 cup finely chopped scallions or chives: Adds a mild oniony crunch that balances the herbal richness.
• 1 cup chopped fresh spinach (or thawed and squeezed frozen spinach): Brings gentle earthiness and a tender texture.
• 1/2 teaspoon turmeric: Delivers a golden hue and warm undertones without overpowering the taste.
• 1/2 teaspoon salt: Enhances the natural flavors of the herbs and eggs.
• 1/4 teaspoon black pepper: Adds subtle heat and complexity.
• 1/2 teaspoon baking powder (optional for fluffiness): Helps to lighten the texture, making it delightfully airy.
• 2 tablespoons all-purpose flour (optional for structure): Provides gentle firmness without weighing down the frittata.
• 3 tablespoons olive oil or vegetable oil (divided): For cooking the kuku to a perfect golden crust and preventing sticking.
• 2 tablespoons barberries or dried cranberries (optional): Offers bursts of tartness that contrast wonderfully with the earthy herbs.
• 2 tablespoons chopped walnuts (optional): Adds a crunchy texture and nutty depth.

How to Make Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe

Step 1: Whisk the Eggs and Mix the Herbs

Start by cracking six large eggs into a large bowl and whisk them until the yolks and whites blend into a smooth, uniform mixture. This will give the kuku its luscious texture. Then, add all the finely chopped fresh herbs—parsley, cilantro, dill, and scallions—along with the chopped spinach. Sprinkle in turmeric for its warm color and gentle flavor, and season with salt and black pepper. If you want a fluffier kuku, mix in baking powder and flour now. Stir everything until the ingredients are evenly combined, making sure the herbs are well distributed so every bite bursts with freshness.

Step 2: Cook the First Side Until Golden

Heat two tablespoons of olive oil in a nonstick or cast iron skillet over medium heat. Once shimmering, pour in the egg and herb mixture, spreading it evenly across the pan. Cover the skillet with a lid to trap heat and steam the kuku gently, cooking for 8 to 10 minutes. During this time, the edges will begin to set, and the bottom will develop a beautiful golden brown crust. The aroma at this point is incredibly inviting—a lovely signal that this recipe is well on its way to becoming a crowd-pleaser.

Step 3: Flip and Finish Cooking the Other Side

Now comes a little bit of kitchen fun. Using a wide spatula—or if you’re feeling confident, invert the kuku onto a plate and slide it back into the pan—you’ll flip the frittata to cook the other side. Add the remaining tablespoon of oil if necessary to keep things from sticking. Cook uncovered for an additional 5 to 7 minutes until the second side is beautifully golden, and the center is fully cooked but still tender. Remove the skillet from the heat and allow the kuku to rest for a few minutes, giving the flavors a moment to settle.

Step 4: Garnish and Slice

Finally, sprinkle the optional barberries and chopped walnuts on top. The barberries offer delightful bursts of tartness that cut through the richness, while the walnuts add a satisfying crunch—together creating a lovely contrast in texture and flavor. Slice your kuku into wedges, and it’s ready to be enjoyed!

How to Serve Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe

Garnishes

When serving your Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe, consider fresh yogurt or labneh dolloped on the side for tangy creaminess. A sprinkle of pomegranate seeds or a few more chopped fresh herbs on top can add an extra pop of color and freshness. Toasted nuts or a drizzle of flavored olive oil also make lovely finishing touches.

Side Dishes

This herbaceous frittata pairs beautifully with Persian staples such as warm flatbreads like lavash or sangak. Pickled vegetables add a sharp, crisp contrast that balances the mildness. A simple salad of tomatoes, cucumbers, and fresh herbs tossed with lemon juice and olive oil can round out the meal for a fresh, light accompaniment.

Creative Ways to Present

Looking to impress your guests? Try cutting the kuku into bite-sized squares and serving it as part of a brunch spread with dips and fresh bread. Alternatively, layer wedges on a colorful platter with scattered walnuts and barberries for a striking centerpiece. For a casual snack, serve slices at room temperature, making it perfect for picnics or lunchboxes.

Make Ahead and Storage

Storing Leftovers

Leftover kuku is genuinely a gift that keeps on giving. Store it in an airtight container in the refrigerator for up to 3 days. Because the herbs stay fresh within the egg mixture, the flavors deepen over time. You can enjoy it cold or reheat for a quick bite.

Freezing

If you want to keep this delicious frittata longer, freezing is a great option. Wrap cooled slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen kuku will keep well for up to 2 months. Just thaw it overnight in the fridge before reheating.

Reheating

To bring your kuku back to life, reheat the slices gently in a skillet over low heat or in a 350°F oven for about 10 minutes. This method keeps the texture intact without drying it out. Alternatively, a quick zap in the microwave works in a pinch, just be mindful to cover it to retain moisture.

FAQs

Can I use dried herbs instead of fresh in the Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe?

While fresh herbs are key to the bright, vibrant flavor of kuku sabzi, you can substitute with dried herbs if needed. Use about one-third the amount of dried as fresh since they’re more concentrated, but the texture and brightness will be slightly different.

Is there a gluten-free version of this recipe?

Absolutely! Simply omit the all-purpose flour or replace it with a gluten-free flour blend. This keeps the kuku sabzi gluten-free without compromising its taste or structure.

Can I bake the Kuku Sabzi instead of cooking it on the stove?

Yes! Baking is a wonderful hands-off alternative. Pour the mixture into a greased baking dish and bake at 375°F for 20 to 25 minutes, or until set and golden on top. This method is especially useful if you’re making a larger batch.

What can I serve with Kuku Sabzi for a full meal?

Pair it with creamy yogurt, fresh herbal salads, warm flatbreads, and pickled vegetables for a satisfying and balanced Persian-inspired meal that’s both vibrant and filling.

Does the Kuku Sabzi taste good at room temperature?

Definitely! Kuku sabzi truly shines both warm and at room temperature, making it perfect for picnics, lunches, or buffet-style meals where you want something delicious that travels well.

Final Thoughts

There’s something wonderfully comforting and fresh about the Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe that makes it feel like a warm hug on a plate. Whether you’re new to Persian cooking or a longtime fan, this recipe is effortless to pull together yet endlessly rewarding. I encourage you to try it, customize it with your favorite herbs or toppings, and enjoy a vibrant taste of Persian tradition in your own kitchen.

Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe

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3.9 from 83 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Kuku Sabzi is a vibrant Persian herb and spinach frittata packed with fresh parsley, cilantro, dill, scallions, and spinach, delicately spiced with turmeric and cooked to golden perfection. This traditional Iranian dish is naturally vegetarian and can be made gluten-free by omitting the flour. It is perfect as a main course or appetizer, served warm or at room temperature alongside yogurt, flatbread, and pickled vegetables.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 6 large eggs
• 1 cup finely chopped fresh parsley
• 1 cup finely chopped fresh cilantro
• 1/2 cup finely chopped fresh dill
• 1/2 cup finely chopped scallions or chives
• 1 cup chopped fresh spinach (or thawed and squeezed frozen spinach)
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon baking powder (optional for fluffiness)
• 2 tablespoons all-purpose flour (optional for structure)

Cooking Oil

• 3 tablespoons olive oil or vegetable oil (divided)

Optional Garnishes

• 2 tablespoons barberries or dried cranberries
• 2 tablespoons chopped walnuts

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Instructions

1. Prepare the eggs and herbs: In a large bowl, whisk the 6 large eggs until smooth and well combined. Add the finely chopped parsley, cilantro, dill, scallions or chives, chopped spinach, turmeric, salt, black pepper, baking powder (if using), and flour (if using). Stir everything thoroughly until evenly mixed.
2. Heat the pan and add egg mixture: Heat 2 tablespoons of olive oil or vegetable oil in a nonstick or cast iron skillet over medium heat. Once hot, pour in the herb and egg mixture, spreading it evenly across the pan to form a uniform layer.
3. Cook covered on one side: Cover the pan with a lid and cook for 8–10 minutes, allowing the edges to set and the bottom to turn golden brown. This helps create a firm base without burning.
4. Flip the kuku: Carefully flip the kuku sabzi using a wide spatula, or invert it onto a plate and slide it back into the skillet for even cooking on the other side. Add the remaining 1 tablespoon oil to the pan if needed to prevent sticking.
5. Cook the other side uncovered: Cook uncovered for another 5–7 minutes until the second side achieves a golden color and the center is fully cooked through.
6. Rest and serve: Remove the kuku sabzi from heat and let it rest for a few minutes to set. Slice it into wedges for serving. Garnish with barberries or dried cranberries and chopped walnuts if desired.

Notes

• Kuku Sabzi can be enjoyed warm or at room temperature, making it versatile for various occasions.
• It pairs excellently with yogurt, flatbread, and pickled vegetables, enhancing the flavors of the dish.
• You can bake the kuku sabzi instead of stovetop cooking by placing the mixture in a greased dish and baking at 375°F (190°C) for 20–25 minutes until set and golden.
• Omit the flour or substitute with gluten-free flour to make the recipe gluten-free.
• The addition of baking powder is optional but helps achieve a fluffier texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Persian