Kuku Sabzi — Persian Herb Frittata

Name: Kuku Sabzi — Persian Herb Frittata
Total time: 1 h
Yield: 6
Cuisine: Persian
Ingredients: 100 g Parsley; 50 g Coriander (cilantro); 50 g Dill; 50 g Chives or spring onion greens; 1 tsp Dried fenugreek leaves (optional); 6 Eggs; 50 g Walnuts, roughly chopped; 2 tbsp Dried barberries (zereshk); 0.5 tsp Baking powder; 1 tbsp Bloomed saffron (optional); 4 tbsp Oil; 1 tsp Salt

So packed with parsley, coriander, dill and chives that the eggs are barely a binder — a deep-green herb cake, soft inside and set on top, often studded with walnuts and barberries. Eaten hot or cold with flatbread, and a symbol of green renewal at Nowruz.

แหล่งที่มา

สูตรโดย Persian home kitchens · 🏺 ดั้งเดิม · Everyday and festive cooking of Iranian households — the shared repertoire behind sofreh (the spread) that no single person owns

Persian · traditional dish — An ownerless traditional dish, so no cook is credited. The cited article describes kuku (kookoo) as an Iranian dish of whipped eggs with various ingredients folded in — similar to an Italian frittata or an open-faced omelette but with less egg, cooked over low heat before being turned or grilled to set the top, and served hot or cold as a starter, side or main with bread. The herb version, kuku sabzi, is the one written out here. Quantities and method are this book's own.

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Chop all the herbs as finely as you can and spread them out for a few minutes to lose surface moisture — wet herbs steam rather than set and give a watery kuku.
Beat the eggs with the salt, baking powder and saffron. Fold in the herbs, walnuts and barberries until you have a thick, green, barely-liquid batter.
Heat the oil in a non-stick frying pan over medium-low heat. Pour in the batter, level the top, cover with a lid and cook very gently for 12 to 15 minutes, until the underside is deep golden and the top has almost set.
💡 Low heat and a lid are everything. High heat burns the base while the herby middle is still raw — you want it barely set, not browned to leather.
To cook the top, either slide the kuku onto a plate and flip it back into the pan to cook the second side for 5 minutes, or slide the whole pan under a hot grill for a few minutes until the top sets.
Slide out onto a board and let it rest a few minutes before cutting into wedges or diamonds. Serve warm or at room temperature with flatbread.

💡 เคล็ดลับ

It is just as good cold as hot, which makes it perfect picnic and lunchbox food — tuck a wedge into flatbread with a few pickles.
At Nowruz, kuku sabzi is eaten for its green colour, a wish for renewal and rebirth in the new year. The walnuts and barberries are the festive version's flourish.
Leave out the walnuts and it becomes genuinely nut-free while losing none of its identity — the herbs are the star, and the barberries can stay for their colour and tang.