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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
