KUKU SABZI

Kuku sabzi is a traditional Persian (Iranian) herb frittata that’s especially popular during Nowruz (Persian New Year), symbolizing rebirth and spring.

It’s made by mixing a large amount of fresh herbs (parsley, cilantro, dill, chives, sometimes fenugreek leaves) with eggs, walnuts, and barberries (zereshk). The herb-to-egg ratio is very high, so it turns out vibrant green, fluffy, and fragrant—less like an omelet and more like a packed herb cake.

Kuku Sabzi - Persian Herb Omelet/frittata

Ingredients:

2 tablespoons dried fenugreek

1 bag frozen sabzi for kuku (defrosted)(mixed herbs: parsley, coriander, dill, and chives)(defrosted)

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon paprika

1 teaspoon turmeric

30 grams zereshk (barberries)

40 grams chopped walnuts

6 large eggs

10 tablespoons oil

3–4 cloves garlic, minced

15 grams baking powder

Instructions:

In a large bowl, crack the eggs and whisk until smooth.

Add the minced garlic, salt, pepper, paprika, turmeric, and dried fenugreek. Mix well.

Add the defrost sabzi (herbs) zereshk, and chopped walnuts. Mix to combine.

Stir in the baking powder until evenly incorporated.

Preheat a non-stick frying pan over medium heat. Add the oil and let it heat.

Pour the kuku mixture into the pan, spread evenly, and cover with a lid.

Cook on medium heat for about 10–15 minutes, or until the bottom is set and golden.

Carefully flip the omelet (you can cut it into sections to flip more easily), and cook the other side uncovered for another 5–7 minutes.

Once both sides are cooked and golden, remove from the pan.

Slice and serve warm or at room temperature with fresh salad, bread, and yogurt on the side.