Kuku Sabzi (Persian Herb Frittata)

Aromatic and Crispy Herb-Filled Persian Frittata

A deliciously vibrant Kuku Sabzi, rich with herbs and spices, elegantly served on a white plate, showcasing a perfectly cut out slice.

My favorite part about making Kuku Sabzi is running my knife through big handfuls of fresh herbs that give this Persian frittata its name — sabzi means “herbs” in Farsi.

The key ingredients in this recipe are fresh parsley, cilantro, chives, and dill, though you can effortlessly swap them with leeks, scallions, spinach, or tarragon based on your available ingredients. The outcome is a delightful, wholesome dish that can be enjoyed hot or cold, serving as an appetizer, side, or main course for any meal.

A good nonstick pan is key for this dish. I love using my Caraway pan because it can go from stovetop to the oven seamlessly, giving me perfectly cooked eggs and an easy cleanup every time.

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Kuku Sabzi Ingredients

(Serves 4–6)

• 4 large eggs, beaten

• 1/2 teaspoon turmeric

• 1/2 teaspoon salt

• Freshly ground black pepper

• 1 cup chopped chives

• 1 cup chopped cilantro

• 1 cup chopped dill

• 1 cup chopped parsley

• 2 tablespoons chopped walnuts (optional)

• 2 tablespoons dried barberries

• 2 tablespoons avocado oil

• Plain yogurt, to serve (optional)

  
  

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Kuku Sabzi Instructions:

1. In a large bowl, whisk together the eggs, turmeric, salt, and a few cracks of black pepper.

2. Add the herbs, walnuts (if using), and barberries, stirring until evenly combined.

3. Heat avocado oil in a 10–12" skillet over medium heat.

4. Pour in the egg mixture and use the back of a spoon to spread it evenly.

5. Cook the mixture on the stove for about 10 minutes, until it starts to hold its shape and the edges are set.

6. Transfer the skillet to the oven and broil on high (or medium if preferred) for 5–7 minutes, until the top turns golden and slightly crisp.

7. Let cool slightly, then cut into wedges. Serve warm or cold, with a dollop of plain yogurt if desired.

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Kuku Sabzi is a simple, flavorful, protein-rich dish. Whether you serve it for brunch, dinner, or a light lunch, it’s always a crowd-pleaser and a fresh way to bring Persian flavors to your table.

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