If you have a soft spot for vibrant, herb-packed dishes that feel like a warm hug from the inside, you’re going to fall head over heels for the Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe. This delightful Persian specialty brings together fresh parsley, cilantro, dill, spinach, and scallions folded into fluffy eggs, creating a fragrant and colorful meal that’s as nutritious as it is irresistible. Each bite bursts with herbal goodness and subtle tangs from barberries or cranberries, making it a perfect dish whether for breakfast, lunch, or a light dinner.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, yet each one plays a starring role in delivering the authentic flavors and textures that make this dish so special. From fresh herbs that provide an irresistible aroma and color, to optional nuts and berries that add exciting bursts of texture and sweetness, these ingredients combine to craft a true Persian classic.
- 6 large eggs: The rich, fluffy base that holds all the fresh herbs together beautifully.
- 1 cup finely chopped fresh parsley: Adds a bright, slightly peppery note and vibrant green color.
- 1 cup finely chopped fresh cilantro: Lends a fresh, citrusy flavor that lifts the whole dish.
- 1 cup finely chopped fresh dill: Infuses a unique, slightly sweet and tangy undertone.
- 1 cup chopped spinach: Offers a tender texture and mild earthiness, plus an extra boost of nutrients.
- 1/2 cup finely chopped scallions or chives: Delivers a mild onion flavor that complements the herbs perfectly.
- 1/4 cup walnuts (optional, chopped): Provides a delightful crunch and nutty depth.
- 1/4 cup barberries or dried cranberries (optional): Introduces a lovely tart-sweet burst that brightens each bite.
- 1 teaspoon turmeric: Gives a warm, earthy flavor and golden color to the frittata.
- 1 teaspoon salt: Enhances all the natural flavors.
- 1/2 teaspoon ground black pepper: Adds a gentle hint of spice and complexity.
- 2 tablespoons all-purpose flour (optional): Helps bind the mixture perfectly for easier flipping and slicing.
- 2 tablespoons olive oil or vegetable oil: Essential for browning and cooking the kuku with just the right texture.
How to Make Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe
Step 1: Whisk and Mix Your Ingredients
Start by breaking those eggs into a large mixing bowl and whisk them vigorously until smooth and frothy. This will give you a fluffy base that embraces every herb and seasoning you add next. Once your eggs are ready, fold in the bright fresh parsley, cilantro, dill, and spinach. Don’t forget in the scallions or chives, turmeric for that lovely golden hue, and the savory salt and pepper. If you’re adding walnuts and barberries, now is the time. Mixing everything until the herbs are coated evenly ensures every bite gives you that vibrant Persian burst of flavor.
Step 2: Cook the Kuku Sabzi on the Stove
Heat your olive or vegetable oil in a non-stick skillet over medium heat. Pour in your bright green herb and egg mixture, spreading it evenly across the pan so it cooks uniformly. Cover the lid and let it cook gently on a low to medium flame for about 15 to 20 minutes. During this time, the edges will set and develop a gorgeous golden crust, while the steam inside finishes cooking the center. The aroma should already have you hooked!
Step 3: Flip and Finish Cooking
This is the exciting (and slightly tricky) part where you flip the kuku. Using a large plate or a lid, carefully flip the frittata to cook the other side for another 10 to 15 minutes, or until it’s set all the way through. If flipping feels intimidating, no worries — you can always bake the mixture in a preheated oven at 350°F (175°C) for about 25 to 30 minutes in a greased dish until golden and firm. After cooking, allow your kuku sabzi to cool just a bit so it firms up and becomes easier to slice.
How to Serve Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe
Garnishes
Nothing enhances this frittata better than simple, fresh garnishes. A sprinkle of pomegranate seeds will add a juicy pop of tartness that contrasts beautifully with the earthy herbs. Fresh lemon wedges on the side invite guests to add a bright zest. Sprinkle a little additional chopped fresh herbs on top for an eye-catching burst of color and more herbal aroma.
Side Dishes
Kuku Sabzi pairs wonderfully with a variety of accompaniments. A crisp, fresh salad with radish and cucumber brings an invigorating crunch and freshness. Traditional Persian flatbread or warm pita can make it a fuller meal perfect for sharing. For a creamy twist, serve it alongside cool yogurt or a garlicky labneh dip to balance the herbal intensity.
Creative Ways to Present
For a beautiful party platter, cut the kuku into bite-sized squares or wedges and arrange them on a wooden board with scattered walnuts, barberries, and herb sprigs. You could also stuff slices inside pita pockets with tangy yogurt sauce and fresh veggies for a vibrant lunch wrap. Breakfast lovers can even top the kuku with sliced avocado and a dash of chili flakes for an energizing start to the day.
Make Ahead and Storage
Storing Leftovers
This dish keeps incredibly well in the refrigerator for up to 3 days. Store your cooled kuku sabzi in an airtight container to maintain its moisture and flavors. It’s perfect for quick lunches or snacks that feel fresh and homemade.
Freezing
You can freeze cooked slices by wrapping them tightly in plastic wrap and then aluminum foil or placing them in freezer-safe containers. They will keep well for up to 1 month. Just thaw slowly in the fridge overnight before reheating.
Reheating
Reheat gently on the stovetop over low heat to maintain the delicate texture and avoid drying out. Alternatively, warming in a microwave is fine but do so in short bursts to not overcook. A quick revival in a toaster oven also restores the crispy edges beautifully.
FAQs
What herbs can I substitute if I don’t have all fresh herbs?
While fresh herbs offer the best flavor and texture for Kuku Sabzi, dried herbs can work in a pinch. Use about one-third of the amount of dried herbs since their flavor is more concentrated. Remember to chop fresh herbs finely to evenly distribute their flavor.
Can I make this recipe vegan?
Definitely! Replace the eggs with a vegan egg substitute like a chickpea flour batter or a commercial egg replacer. The result will not be exactly the same texture but keeps the herbaceous essence intact.
What does turmeric do in this recipe?
Turmeric brings a subtle earthiness and a beautiful golden color that makes the kuku sabzi visually inviting. It also adds a slight warmth to the overall flavor profile without overpowering the fresh herbs.
Is Kuku Sabzi served hot or cold?
This dish is versatile: you can enjoy it warm right after cooking, or chilled as part of a mezze or picnic spread. Both ways highlight different facets of the flavors and textures.
Can I bake Kuku Sabzi instead of stovetop cooking?
Absolutely! Baking is an easy and less hands-on method that produces a nice even cook throughout. Simply bake at 350°F (175°C) in a greased dish for 25 to 30 minutes until set and lightly golden on top.
Final Thoughts
If you’re looking for a dish that delivers fresh, vibrant flavors with a hint of tradition and rustic charm, you can’t go wrong with the Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe. It’s a celebration of herbs, simplicity, and wholesome goodness that’s sure to become a treasured staple in your kitchen. Give it a try and watch how easily it wins hearts at your table!
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Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian
Description
Kuku Sabzi is a traditional Persian herb and spinach frittata packed with fresh herbs and vibrant flavors. This nutritious and colorful dish combines eggs with parsley, cilantro, dill, spinach, and optional ingredients like walnuts and barberries. It can be cooked on the stovetop or baked, making it versatile for any kitchen. Perfect as a main course for breakfast, brunch, or light dinner.
Ingredients
Egg and Herb Mixture
- 6 large eggs
- 1 cup finely chopped fresh parsley
- 1 cup finely chopped fresh cilantro
- 1 cup finely chopped fresh dill
- 1 cup chopped spinach (fresh or frozen and thawed)
- 1/2 cup finely chopped scallions or chives
- 1/4 cup walnuts (optional, chopped)
- 1/4 cup barberries or dried cranberries (optional)
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour (optional for binding)
Cooking
- 2 tablespoons olive oil or vegetable oil
Instructions
- Prepare the Egg and Herb Mixture: In a large mixing bowl, whisk the eggs until well combined. Add the chopped parsley, cilantro, dill, spinach, scallions, walnuts, barberries, turmeric, salt, pepper, and flour if using. Mix thoroughly until the herbs are evenly coated in the egg mixture.
- Heat the Pan: Heat the oil in a non-stick or well-oiled skillet over medium heat to ensure even cooking and prevent sticking.
- Cook the First Side: Pour in the herb and egg mixture, spreading it evenly in the pan. Cover with a lid and cook on low to medium heat for about 15–20 minutes, or until the edges are set and the bottom is golden brown.
- Flip and Cook the Other Side: Carefully flip the kuku using a large plate or lid to assist in turning it. Return it to the pan to cook the other side for an additional 10–15 minutes, or until fully set and cooked through.
- Alternative Baking Method: Alternatively, you can bake the mixture in a preheated oven at 350°F (175°C) in a greased baking dish for 25–30 minutes until the top is set and slightly golden.
- Serving: Let the kuku sabzi cool slightly before slicing into wedges or squares. Serve warm or at room temperature.
Notes
- Fresh herbs are essential for the vibrant flavor, but you can substitute dried herbs if needed.
- For a vegan version, use an egg replacer instead of eggs.
- Barberries can be replaced with dried cranberries or omitted entirely without compromising the dish.
