Kuku Sabzi The Persian Herb Frittata Eaten at Nowruz

Kuku Sabzi: The Persian Herb Frittata Eaten at Nowruz

Byorevia
Prep20 minutes
Cook20 minutes
Serves4
Total40 min
2 min readJump to Recipe ↓

Kuku sabzi is a thick, green Persian herb omelette, closer to a frittata than a French omelette. It is full of fresh herbs and just enough egg to hold them together. In Iran it is traditionally eaten at Nowruz, the Persian New Year, but it also turns up at picnics and lunches throughout the year.

In This Guide
  1. Did You Know?
  2. Ingredients
  3. Method
  4. Common Mistakes to Avoid
  5. Storage and Reheating
  6. Quick Answers

Did You Know?

Kuku sabzi is a Persian herb frittata, traditionally associated with Nowruz, the Persian New Year in spring. The large quantity of green herbs, such as parsley, coriander, dill and chives, is meant to reflect renewal. There is far more herb than egg, and that is what makes it special.

Ingredients

  • 3 cups finely chopped fresh herbs: parsley, coriander, dill and spinach
  • 4 spring onions or chives, chopped
  • 5 eggs
  • 1 tbsp flour or cornflour, 1/2 tsp baking powder
  • 1/2 tsp turmeric, salt, black pepper
  • 1 tbsp crushed walnuts and a handful of barberries or raisins (optional)
  • 3 tbsp oil

Method

  1. Chop the herbs very fine and pat dry so the kuku does not get watery.
  2. Whisk the eggs with turmeric, salt, pepper, flour and baking powder.
  3. Fold in the herbs, spring onions, walnuts and berries.
  4. Heat the oil in a non-stick or well seasoned 8 inch pan on medium. Pour in the mixture and press flat.
  5. Cover and cook on low for 8 to 10 minutes until the bottom is golden and the top is nearly set.
  6. Cut into wedges in the pan and flip each piece to brown the top. Or finish under a grill.

Serve warm or cold with flatbread, yoghurt and pickles. A well seasoned cast iron skillet gives a lovely golden crust.

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Common Mistakes to Avoid

  • Not chopping the herbs fine enough. Large pieces make the kuku fall apart.
  • Adding too much egg. The herbs should dominate, with just enough egg to hold them.
  • Cooking on high heat. The base burns before the middle sets. Use low heat and a lid.

Storage and Reheating

Kuku sabzi is good warm or cold. Keep it in the fridge for up to 3 days. It is a popular picnic and packed-lunch dish.

Quick Answers

Can I use dried herbs?

Fresh herbs are the point of this dish. Dried herbs will not give the same flavour or colour.

What do I serve it with?

Flatbread, yogurt and sliced raw onion or pickles.

Written byorevia

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