AppetizerSide Dish

Kuku Sabzi

Name: Kuku Sabzi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: persian, middle_eastern
Ingredients: 6 pcs egg; 1 cup parsley finely chopped; 0.5 cup cilantro finely chopped; 0.5 cup dill finely chopped; 0.5 cup scallion finely chopped; 1 tbsp fenugreek leaves, dried; 0.5 cup walnut chopped; 2 tbsp barberry (optional); 2 tbsp flour; 0.5 tsp baking powder; 0.5 tsp turmeric; 0.5 tsp salt; 0.25 tsp black pepper; 3 tbsp vegetable oil

Kuku Sabzi is a fragrant Persian herb frittata, packed with fresh herbs, walnuts, and barberries. It's a flavorful and vibrant dish, often served during Nowruz (Persian New Year) or as a light appetizer.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 376 kcal

Allergen information: may contain eggs, gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

6 pcsegg
1 cupparsley, finely chopped
0.5 cupcilantro, finely chopped
0.5 cupdill, finely chopped
0.5 cupscallion, finely chopped
1 tbspfenugreek leaves, dried
0.5 cupwalnut, chopped
2 tbspbarberry(optional)
2 tbspflour
0.5 tspbaking powder
0.5 tspturmeric
0.5 tspsalt
0.25 tspblack pepper
3 tbspvegetable oil

Equipment

oven-safe non-stick pan · cutting board · knife · whisk · oven · large mixing bowl

The method

Step by step

1
Preheat your oven to 175°C (350°F).
About 10 min
2
In a large mixing bowl, whisk the eggs until well combined.
About 1 min
3
Add the finely chopped parsley, cilantro, dill, and scallion to the eggs.
About 2 min
Cook’s note: Ensure the herbs are very finely chopped for a good texture.
4
Stir in the dried fenugreek leaves, chopped walnuts, and barberries (if using).
About 1 min
Cook’s note: If using fresh fenugreek, use about 1/4 cup and chop finely.
5
Add the flour, baking powder, turmeric, salt, and black pepper to the herb mixture.
About 1 min
6
Mix everything thoroughly until all ingredients are evenly distributed and coated.
About 2 min
7
Heat the vegetable oil in a 24-26 cm (9-10 inch) oven-safe non-stick pan over medium heat.
About 2 min
Cook’s note: Ensure the pan is truly oven-safe.
8
Pour the Kuku Sabzi mixture into the hot pan, spreading it evenly.
About 1 min
9
Cook on the stovetop for 5-7 minutes, until the bottom is set and lightly golden.
About 7 min
Cook’s note: Do not stir; let it form a crust.
10
Transfer the pan to the preheated oven and bake for 15-18 minutes, or until the Kuku Sabzi is puffed up and cooked through.
About 18 min
Cook’s note: A toothpick inserted into the center should come out clean.
11
Remove from the oven and let it cool slightly in the pan before inverting onto a cutting board.
About 3 min
12
Cut into wedges or squares and serve warm or at room temperature.
About 1 min
Cook’s note: Traditionally served with yogurt or a side salad.

Per serving

Nutrition

72%Score

Calories: 375.9kcal
Protein: 15.8g
Carbs: 12.6g
Fat: 30.5g
Fibre: 2.8g
Sugar: 2.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Kuku Sabzi in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or a warm oven until heated through.