Kuku Sabzi (Persian Herb Frittata)

Kuku sabzi is a Persian frittata egg with turmeric, lots of fresh herbs, barberries and crushed walnuts. It is usually fried on both sides until the crust turns dark and then cut into triangles, revealing a bright green inside.

For this recipe, I use two clever shortcuts to prepare kuku sabzi. The herbs are chopped in a food processor instead of by hand, and the kuku is baked in standard muffin tins, making for smaller servings. The whole dish comes together in 40 minutes.

We celebrate Nowruz with Kuku Sabzi

Food takes center stage to celebrate Nowruz, the Persian New Year, and kuku sabzi is one of the dishes we eat during the celebrations. The herbs in the dish symbolize rebirth and health, and the eggs symbolize fertility. The symbolism fits, because Nowruz means “new day” in Farsi.

Nowruz falls on the day of the vernal equinox – the moment when the sun crosses the celestial equator, balancing day and night. It marks the beginning of spring in the northern hemisphere. The date may vary but usually falls on March 20th or 21st.

In Iran, Nowruz marks the first day of Farvardin, the first month of the Iranian solar calendar. But Nowruz is also celebrated in Afghanistan, the Kurdish regions of Iraq and Turkey, by the Parsis in India, and by diaspora communities around the world. About 300 million people celebrate the holiday, which dates back 3,000 years and is rooted in Zoroastrianism, an ancient Persian religion.

My family and I are diaspora members and celebrate Nowruz every year from the UK. For my Persian family it is the most important festival of the year.

To prepare Nowruz, my mother placed a large leaf on the floor of our family room and piled it with fresh herbs. My sister and I sat with her to pluck the leaves one by one. My mother then washed and chopped the herbs by hand. The kitchen filled with her aroma. Their kuku sabzi was carefully fried in a large skillet over the stove.

For my version of Kuku Sabzi, I use a food processor to chop the herbs and bake them in muffin tins to create individual servings. While it’s less peaceful than sitting cross-legged on the floor with my mom and sister, it’s a lot quicker — it means I can make kuku sabzi for any weeknight dinner.

The baked mini kuku is healthier as it requires less oil to cook. It’s a more vibrant color due to the dark crust it creates when frying, and it’s less labor intensive – just pop it in the oven!

Ingredients for Kuku Sabzi

There are also other kuku recipes such as those with potatoes (kuku sibzamini) or zucchini (kuku kadoo). The main difference between a kuku and other egg dishes like a frittata and an omelet is the egg to vegetable ratio. Kuku demands a lot more vegetables.

Herbs: Kuku Sabzi is brimming with herbs, traditionally parsley, coriander and dill, which can be overwhelming to prepare at times. Wash and dry them well. Remove the tough stems from the dill and parsley, but there is no need to pick the leaves individually. Delicate stems are good to use. They are all flashed in the food processor.

spring onions and spinach: Chives in the US and UK aren’t as spicy as Iranian chives, so I use the green part of scallions instead. I also add baby spinach which makes the dish even greener.

lime zest: While not traditional, I love lime zest in kuku sabzi — it’s tangy and adds freshness.

Chopped walnuts: To give the kuku some texture, chopped walnuts are added to the egg mixture before baking.

barberries: Barberries are also added to the egg mixture – you get a tart explosion of flavor when you bite into the kuku.

What are barberries?

Barberries, called Zereshk in Farsi, are small, tart red berries. They are mainly harvested in Iran, but are also grown in Northwest Africa and various regions of Europe, the US and Canada. You can buy them in Middle Eastern markets or online. They are sold dried, which is what you need for this recipe.

Trade for barberries and walnuts

Although I recommend using the herbs, vegetables, and spices in the recipe, you can make the following substitutions:

• Use dried cranberries instead of barberries. Roughly chop them into smaller pieces before adding them.
• Instead of walnuts, crushed pistachios would be a nice touch given the Persian connection – Iran is one of the largest pistachio producers in the world and the Persians love them both on their own and in recipes. Pine nuts would be great too.
• You can omit both barberries and walnuts and opt for a pure herbal flavor and a softer texture.

Ideas for serving kuku sabzi

Kuku Sabzi is served warm or cold from the fridge as a starter, side dish or main course. It’s served with a yogurt dip, bread or rice, and a salad like Shirazi Salad, a Persian salad of diced tomatoes, cucumber, and red onion with a lime and dried mint dressing. You can even roll kuku sabzi in flatbread or tortilla wrap with your favorite condiments.

Can I advance Kuku Sabzi?

Yes! You can absolutely make kuku sabzi up to 3 days before you plan to serve. Cool it completely before placing it in the fridge in an airtight container.

You can serve it cold, bring it to room temperature, or gently reheat it in an oven at 350°F for about 5 minutes. You can also microwave it for 30 seconds until warmed through.

More Herby Goodness

• Simple tabbouleh
• Potato and herb tart
• Green Cauliflower Rice
• Arroz Verde (Mexican Green Rice)