Kuku Sabzi - Persian Herb Frittata (Authentic Family Recipe)
Kuku Sabzi is a herb frittata, popularly made during Nowruz - Persian New Year. This is my family recipe which we serve alongside sabzi polo
Servings: 8 pieces
Calories: 152kcal
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Ingredients
- 4 large eggs
- 1 cup fresh parsley leaves - including tender stems
- 1 cup fresh cilantro / coriander - including tender stems
- 1 cup fresh dill
- 1 cup fresh spinach
- 1 cup scallions / green onions (approx 4)
- ⅓ cup walnuts
- 1 tablespoon dried fenugreek (*optional)
- ¼ cup barberries (*optional)
- 1 tablespoon all purpose flour
- ½ teaspoon turmeric powder
- 1 teaspoon baking powder
- 3 tablespoons extra virgin olive oil
- Salt and black pepper
Instructions
- Wash the fresh herbs and spinach and ensure to dry them well to remove all the water using a salad spinner or kitchen towels (you can also prep this the night before and keep in the fridge to dry out more)
- Chop all the herbs and spinach well and slice the scallions
- Finley chop up the walnuts, you can optionally toast them in a saucepan first for a few minutes
- In a large bowl whisk the eggs
- Add turmeric powder, baking powder, flour, ½ teaspoon salt and good pinch of pepper. Whisk together
- Add the chopped greens, fenugreek, chopped walnuts and barberries and stir the mixture together - don't over beat as it will make it wateryThe mixture should be a thick batter consistency, if too wet you can add a 2nd spoon of flour if needed
- Heat 3 tablespoons of olive oil in a non-stick saucepan over low - medium heat (~ 9.5 inches / 24 cm). Add the batter and quickly flatten the top evenly with a rubber spatula
- Cook for ~ 15 minutes until you see the top and the sides have set. Within this time, ensure to move the sides from time to time with the spatula to ensure it's not sticking
- Place a large plate on top of the pan and carefully flip upside down onto the plate. It should be a very dark green color close to black
- Add a light drizzle of oil to the pan, and slide the kuku back on the pan to cook the second side for about 10 minutes. Check one of the corners to ensure it has browned enough and flip back onto the plate
- Allow it to cool for at least 10 minutes before slicing. Then slice into squares or triangles. Garnish with chopped walnuts and barberries and serve up your delicious Persian Kuku Sabzi and enjoy!
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Notes
- Herbs – thoroughly dry after washing using a salad spinner or kitchen towels. For extra dryness, prep the night before and store in the fridge
- Eggs – don’t over beat. Once the herbs are added, mix until just combined to keep the texture light
- Fenugreek & Barberries – optional additions for extra flavor. Fenugreek adds depth, while barberries bring a tart contrast
- Flipping – once the sides have set, place a plate on top and flip. If you prefer not to flip, use an oven-safe pan and finish in the oven or broiler
Nutrition
Calories: 152kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 102mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1832IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 2mg