Kuku Sabzi (Persian Frittata)
Kuku Sabzi is a baked egg dish flavored generously with sharp, fresh herbs. Bites of tanginess from the raisins, subtle nutty crunch from the walnuts, and a bit of peppery bitterness from the turmeric are nestled into a pillowy, fluffy frittata.
Kuku Sabzi, also known as kookoo sabzki, is a frittata made with whipped eggs that is flavored (and colored) with aromatic, sharp-tasting herbs and vegetables. It is usually enjoyed during the Persion New Year, which occurs on the first day of spring.
And there’s nothing more spring-like than herbs! Citrusy cilantro, peppery parsley, and warm, grassy dill come together for a deliciously tangy and fresh taste.
Eaten alongside fresh, warm lavash (an Armenian flatbread), slathered with cool yogurt, or even with just a sprinkling of cheese (I would recommend feta or goat cheese) takes kookoo sabzi the rest of the way. Let us know how you like to eat yours!
INGREDIENT NOTES AND SUBSTITUTIONS
- Spinach – Chop the leaves fresh or use baby spinach. Arugula and kale are two alternatives, but both have a stronger flavor than spinach does on its own.
- Yellow Onion – A subtler, sweeter onion. White is sharper, red is sweeter, and shallots are more discrete. Any can be chosen per your own tastes.
- Cilantro, Parsley, & Dill – I highly recommend using fresh herbs, stems removed, for this recipe. Dried can be used (just a third of the amounts listed for fresh). Other herbs can be added or substituted as well: basil, tarragon, chervil, and chives would fit right in.
- Walnuts – These add more texture than flavor and can be omitted if desired – but I would give these a try before counting them out!
- Raisins – Dark or golden raisins (sultanas) can be used. Kookoo sabzi can also be made with dried cranberries. You can make this recipe with either one depending on your own preferences and sweetness tolerance.
- Fenugreek Leaves – This herb is both nutty and sweet – its unique flavor is difficult to replace, so try not to swap this one out.
- Turmeric – Pepper and earthy, your best substitutes are cumin, curry powder, or paprika (only in a pinch).
- Baking Powder – To help make the frittata particularly light and fluffy.
Video: How to Make this Persian Omelet
You will need to use an ovenproof skillet with sides for this one.
HOW TO MAKE KUKU SABZI
- Saute the Vegetables. Heat 2 tablespoons of oil in an oven-proof skillet on medium heat. Add the onions and stir for 8 minutes. Once transparent, add the spinach and stir for another two minutes. Transfer the vegetables to a plate and wipe out the skillet.
- Chop the Herbs. Don’t use a food processor – that will release too much water. Set the chopped herbs aside.
- Whisk the Eggs. Whisk all eggs at once in a large bowl. Once broken, add all of the remaining herbs and seasonings. The mixture will be thick, due to the baking powder.
- Begin the Frittata. Heat the rest of the oil in the skillet on medium-high. Once it begins to shimmer, slowly pour the eggs. Gently level the surface with a rubber spatula.
- Cover and Cook. Let the kuku sabzi cook for 8 to 10 minutes until it begins to set. Place the skillet under a broiler for another few minutes to lightly brown the surface.
- Serve. Slice and serve warm with flatbread, yogurt, or a sprinkle of cheese.
Serving Suggestions
This Persian Omelette can be served warm or at room temperature and is delicious at breakfast, brunch, or even as a snack.
Serve this alongside Shirazi Salad with Chickpeas for a light meal
Try this with some tart yogurt, lebneh or warm bread
Serve as a side with a dinner of Beef and Lamb Koobideh Kabobs
Make a complete meal of Kuku sabzi and Persian Saffron Rice with Apricots
This is best served and enjoyed fresh out of the pan. One of my favorites!
What is Kuku Sabzi made of?
Like a frittata, this dish is made with whipped eggs. Kookoo sabzi is flavored with the greens and herbs included in our recipe: cilantro, dill, parsley, and spinach. There are versions of the dish that leave out the spinach or that specifically use the greens of scallions.
The berry component in the dish varies from recipe to recipe. Barberries, cranberries, and raisins are all used regularly.
How many calories are in Kuku Sabzi?
This recipe has a total of 177 calories and 8 servings. This varies depending on brands of ingredients used, so follow the nutritional information provided with the ingredients you are using for a more accurate count.
How can you tell when Kuku Sabzi is done cooking?
It’s always a bit tricky to gauge the doneness of a frittata.
The center will still jiggle, so look at the ends. They should be just barely golden and pull away from the edges. You should be able to work a spatula around the edges, easily separating them from the pan.
Do not wait for the center to be solid. This will result in a dry, overcooked egg bake.
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Kuku Sabzi Persian Frittata
Ingredients
- 8 oz fresh spinach (chopped or baby spinach leaves)
- 1 medium yellow onion diced
- 5 tbsp vegetable oil divided
- 1 1/2 cups cilantro chopped (2 bunches typically, stems removed)
- 1 1/2 cups parsley chopped (2 bunches typically, stems removed)
- 1/2 cup dill chopped (1 bunch typically, stems removed)
- 1/4 cup walnuts chopped
- 2 tbsp raisins (golden sultanas preferred)
- 1 tbsp fenugreek leaves
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 1/2 tsp turmeric
- 1 tsp baking powder
- 6 large eggs
Instructions
- In an oven proof skillet over medium heat add 2 tablespoons of the oil. After a minute add the onion and cook for 8 minutes until translucent. Top with spinach and turn to cook for 2 minutes. Remove cooked onion and spinach from pan and set aside to cool. Discard any water left in the skillet.
- Meanwhile chop herbs using sharp knife (do not use food processor, it releases too much water) and set aside.
- In a large bowl whisk the eggs and add the herbs, walnuts, raisins, fenugreek, pepper, salt, turmeric and baking powder. Fold in the cooled onion and spinach (Note 1).
- Wipe out the skillet and add remaining 3 tablespoon of the oil over medium high heat. When oil shimmers slightly, carefully add the herb egg mixture, and using a rubber spatula, pat down for an even top.
- Cover and cook for 8-10 minutes, until just about set. Center will still be a little jiggly. Carefully run rubber spatula around rim to loosen. Place under broiler for 1-2 minutes to set and be ever so slightly light brown.
- Serve warm or cold as is or with lavash bread, yogurt or cheese.
Video
Notes
- This mixture will be very thick, unlike a loose frittata or omelet mixture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi. Marvelous recipe, the frittata. I’ll try it today.
Thank you for sharing.
Regards
It’s one of my favorites and so healthy for you, too. Thanks Amelia!
Hi, this is one of my long time favourites. I use barberries instead of raisins.
will try tour recipe one of these days.
I am allergic to cilantro. What other herb would work?
Sophia, feel free to substitute equal parts parsley and spinach or same amount basil or celery leaves. Hope this helps.
will be making this soon with few subs i never had kookoo sabzi before will dm you if i make this and let you know how it goes Thanks Ramya