Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe
If you’re craving a dish that truly bursts with fresh, vibrant flavors, Kuku Sabzi (Persian Herb & Spinach Frittata) will win your heart immediately. With a lush mixture of spring herbs, bright greens, and a hint of earthy turmeric, this fluffy frittata is a star at family gatherings and Persian New Year feasts alike—but it’s just as irresistible on any regular weeknight. Imagine biting into something gorgeously green, packed with tender herbs and a touch of tangy berries, all bound together with golden eggs. This dish isn’t just a feast for the eyes; it’s a healthy, satisfying way to celebrate herbs at their very best.
Ingredients You’ll Need
The magic of Kuku Sabzi (Persian Herb & Spinach Frittata) lies in its simplicity: just a handful of fresh herbs, eggs, and a few colorful extras transform into something truly unforgettable. Each ingredient brings its own treasure to the dish — from the delicate aroma of dill to the crunch of walnuts.
- Eggs: The essential backbone, creating a fluffy, cohesive base for all your vibrant herbs.
- Spinach: Finely chopped spinach lends moisture, body, and a deep green color.
- Parsley: Flat-leaf parsley brings fresh, grassy notes that balance the richness of the eggs.
- Cilantro: Adds a citrusy, slightly peppery lift for dimension and brightness.
- Dill: This classic Persian herb provides a gentle sweetness and aromatic pop.
- Green onions or leeks: Their mild sharpness adds just the right zing without overpowering the other flavors.
- Walnuts (optional): For irresistible crunch and a subtle, nutty depth (especially lovely if toasted).
- Barberries or dried cranberries (optional): These tart jewels offer unexpected pops of flavor and eye-catching color.
- Turmeric: Just a teaspoon infuses gorgeous color and earthy, warming notes.
- Salt: Simple, necessary, and perfectly calibrated for the best results.
- Black pepper: A gentle kick to round out the herbal freshness.
- Flour (optional): This tiny addition can help hold the kuku together, especially if your herbs are on the wetter side.
- Olive oil: Essential for silky texture and beautiful golden edges.
How to Make Kuku Sabzi (Persian Herb & Spinach Frittata)
Step 1: Whisk the Eggs
Start by cracking your eggs into a large bowl, then whisk them thoroughly until they’re light and frothy. This step sets the stage for a frittata that’s tender and airy—no dense eggs allowed here! A little extra whisking truly makes a difference in the final texture of your Kuku Sabzi (Persian Herb & Spinach Frittata).
Step 2: Combine the Herbs and Aromatics
Add all your finely chopped spinach, parsley, cilantro, dill, and green onions (or leeks) to the eggs, along with turmeric, salt, black pepper, and that optional flour. Stir everything gently but thoroughly. Your bowl should look like it’s overflowing with green—that’s exactly what you want! If you love nuts and berries in your kuku, fold in the walnuts and barberries now for little bursts of flavor and texture.
Step 3: Cook the Kuku Sabzi on the Stovetop
Heat the olive oil in a nonstick or well-seasoned cast iron skillet over medium heat. Once the oil shimmers, pour in your lively herb and egg mixture. Spread it evenly and tamp down lightly so everything cooks at the same rate. Lower the heat, cover the pan, and let your kuku sabzi set for about 10 to 12 minutes. Peek underneath—the bottom should be lightly golden before you attempt to flip!
Step 4: Flip and Finish Cooking
Here’s the dramatic part: flipping your Kuku Sabzi (Persian Herb & Spinach Frittata). If you’re feeling brave, invert it onto a plate, then gently slide it back into the skillet to cook the other side. Or, for a more relaxed route, cut your kuku into wedges and turn each piece individually. Continue cooking uncovered for another 5 to 7 minutes until both sides are set and golden—it should smell irresistible by now!
Step 5: Cool and Slice
Once it’s cooked through, let the frittata cool in the pan for a few minutes to set up and develop even more flavor. Slide it out onto a board, then slice into wedges or squares and admire that beautiful green mosaic inside. Serve warm or at room temperature for a dish that tastes just as good an hour later as it does fresh from the stove.
How to Serve Kuku Sabzi (Persian Herb & Spinach Frittata)
Garnishes
Kuku Sabzi (Persian Herb & Spinach Frittata) shines with a finishing touch. Scatter more barberries, a handful of pomegranate seeds, or extra chopped herbs on top for elegant color and a burst of flavor. Even a light sprinkle of sea salt or a delicate drizzle of yogurt sauce can make your platter look and taste extra special.
Side Dishes
This frittata pairs perfectly with tangy pickles, soft flatbread or lavash, and cool, creamy yogurt. A tomato and cucumber salad or quick-pickled onions also brighten up the plate, while saffron rice or roasted potatoes make it a hearty main meal. There’s really no wrong answer—just follow your appetite!
Creative Ways to Present
For a stunning appetizer, cut the kuku into small diamonds and spear them with cocktail picks. You can also layer slices into wraps with fresh greens and creamy spreads or serve them in bento boxes for a colorful lunch on the go. However you slice it, this dish is a conversation starter.
Make Ahead and Storage
Storing Leftovers
Kuku Sabzi (Persian Herb & Spinach Frittata) is just as delicious the next day! Simply let leftovers cool completely, then store them in an airtight container in the fridge. This way, you can enjoy a quick and nourishing snack or breakfast for up to three days.
Freezing
Want to save some for later? Slice the kuku into portions, wrap them individually in parchment or plastic wrap, and pop them into a freezer-safe bag or container. They’ll keep well for up to two months and are perfect for last-minute meals or packed lunches.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm slices gently in the microwave or in a covered skillet over low heat until heated through. If you prefer crisp edges, try a quick toast under the broiler—just keep a close watch!
FAQs
Can I use other herbs if I don’t have all the traditional ones?
Absolutely! While parsley, cilantro, and dill are classic, don’t hesitate to mix in chives, tarragon, basil, or whatever leafy greens you have on hand. The spirit of kuku sabzi is all about making the most of fresh herbs—so get creative.
Is it possible to make kuku sabzi in the oven?
Yes! For a lighter, hands-off approach, pour your mixture into a greased baking dish and bake at 350°F (175°C) for about 20 to 25 minutes until set. The edges will brown beautifully and the middle will stay wonderfully moist.
What can I use instead of barberries?
If barberries are hard to find, dried cranberries or currants make fantastic substitutes. Just chop them up a bit if they’re large so the tartness is well distributed throughout the frittata.
Can I make a vegan version of kuku sabzi?
While eggs are crucial for the classic texture, you can experiment with chickpea flour “eggs” (made from chickpea flour and water) or commercial egg replacers. The important part is keeping those herbs front and center for color and flavor!
What’s the difference between kuku sabzi and an Italian frittata?
Both dishes are egg-based and herb-packed, but kuku sabzi is uniquely Persian with its liberal use of fresh herbs, spices like turmeric, and sometimes the addition of nuts and dried fruits. It’s herbier, greener, and has its own festive flair!
Final Thoughts
I can’t recommend Kuku Sabzi (Persian Herb & Spinach Frittata) enough—it’s the sort of dish that dazzles on a holiday table but just as effortlessly brightens any weeknight dinner. If you love recipes that celebrate fresh herbs in all their glory, this one’s destined to become a favorite in your kitchen. Give it a try and let each vibrant bite transport you somewhere truly special!
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Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free (if omitting flour or using GF flour)
Description
Kuku Sabzi is a flavorful Persian herb and spinach frittata that is a popular dish, especially during Nowruz, the Persian New Year. This dish is packed with fresh herbs, spinach, and a blend of spices, creating a vibrant and delicious meal.
Ingredients
- 6 large eggs
- 1 cup finely chopped spinach
- 1 cup finely chopped parsley
- 1/2 cup finely chopped cilantro
- 1/2 cup finely chopped dill
- 1/4 cup chopped green onions or leeks
- 1/4 cup walnuts (chopped, optional)
- 1/4 cup barberries or dried cranberries (optional)
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons flour (optional for structure)
- 2–3 tablespoons olive oil
Eggs:
Herbs:
Seasonings:
Others:
Instructions
- Prepare the Herb Mixture: Whisk eggs in a bowl, add spinach, parsley, cilantro, dill, green onions, turmeric, salt, pepper, and flour if using. Mix well.
- Add Nuts and Fruits: Fold in walnuts and barberries if desired.
- Cook the Frittata: Heat olive oil in a skillet, pour in the herb mixture, cook covered on low heat until set and golden. Flip and cook the other side until fully set.
- Serve: Let cool slightly, then slice and serve warm or at room temperature.
Notes
- Kuku Sabzi is a versatile dish suitable for various occasions.
- For a lighter version, bake the frittata in the oven instead of pan-frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 215mg
