Kuku sabzi (Persian herb frittata)
A deep green Persian frittata packed with fresh herbs, walnuts and tangy barberries. Good warm or cold with yogurt and flatbread.
- 50 min20 prep · 30 cook
- MediumDifficulty
- 280 kcalper serving
Ingredients
- Eggs6
- Fresh parsley60 g
- Fresh coriander60 g
- Fresh dill30 g
- Spring onions4
- Walnuts, chopped30 g
- Dried barberries2 tbsp
- Ground turmeric1 tsp
- Baking powder1 tsp
- Plain flour1 tbsp
- Vegetable oil4 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Wash and thoroughly dry the herbs, then chop them very finely with the spring onions.
- 2
Whisk the eggs with the turmeric, baking powder, flour, salt and pepper.
- 3
Stir in the herbs, walnuts and barberries. The mix should look more green than yellow.
- 4
Heat the oil in a 24 cm non-stick pan, pour in the mixture, cover and cook over low heat until almost set.
- 5
Cut into quarters, flip each piece and cook the other side until firm.
- 6
Serve warm or at room temperature with yogurt and flatbread.
Tips and questions
- Why must the herbs be completely dry?
- Wet herbs make the kuku soggy and stop it from setting. Spin them and pat dry with a tea towel before chopping.
- Can I eat it cold?
- Yes, it is often eaten cold or at room temperature and keeps for 3 days in the fridge, making it great for packed lunches.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
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