Description
Kuku Sabzi is a vibrant Persian herb and spinach frittata packed with fresh parsley, cilantro, dill, green onions, and spinach. This savory egg dish is flavored with turmeric and optionally enriched with walnuts and barberries for a delightful texture and tartness. Cooked on the stovetop, it offers a healthy, protein-rich main course perfect for serving warm or at room temperature alongside yogurt or flatbread.
Ingredients
Scale
Herbs and Vegetables
- 1 cup fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1 cup fresh dill, finely chopped
- 1 cup green onions (green parts only), finely chopped
- 1 cup fresh spinach, finely chopped
Dry Ingredients
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon black pepper
Other Ingredients
- 6 large eggs
- 2 tablespoons vegetable oil
- ¼ cup walnuts, chopped (optional)
- ¼ cup barberries or dried cranberries (optional)
Instructions
- Prepare the egg mixture: In a large mixing bowl, whisk the eggs until smooth. Add the chopped parsley, cilantro, dill, green onions, and spinach to the eggs and mix well.
- Add dry ingredients and optional additions: Stir in the flour, baking powder, turmeric, salt, and pepper until fully combined. If using, fold in the chopped walnuts and barberries or cranberries for added texture and flavor.
- Preheat the skillet: Heat the vegetable oil in a non-stick skillet over medium heat ensuring the pan is evenly coated.
- Cook the kuku: Pour the mixture into the skillet, spreading it evenly. Cover and cook for about 10–12 minutes until the bottom is set and lightly golden.
- Flip and finish cooking: Using a large plate or lid, carefully flip the kuku onto it, then slide it back into the pan to cook uncovered for another 8–10 minutes until fully cooked and firm.
- Rest and serve: Remove the kuku from heat and let it cool slightly before slicing into wedges. Serve warm or at room temperature with yogurt or flatbread.
Notes
- You can substitute dried herbs if fresh are not available, using one-third the amount.
- Serve kuku sabzi warm or at room temperature with yogurt or flatbread for a traditional pairing.
- For extra flavor, fry the barberries briefly in a bit of oil before adding them to the mixture.
