Kuku sabzi herb frittata sliced in a pan

Iran · Persian

Kuku Sabzi

A Persian herb frittata with eggs, parsley, cilantro, dill and gentle spices.

  • Persian
  • 35 min total time
  • 4 base servings
  • 1 version
  • 1 compatible option

Country

Iran

Cuisine

Persian

Servings

4 servings

Prep

15 min

Cook

20 min

Total

35 min

1 version

1 compatible option

Makes 4 servings.

Cook on low heat so the center sets without drying.

Adapt this recipe

Customize this recipe

Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

1 compatible option

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

A Persian herb frittata with eggs, parsley, cilantro, dill and gentle spices.

Contains egg.

Version

  • Vegetarian

Contains

  • Eggs

Ingredients

  • 8 eggs
  • 40 g fresh parsley, finely chopped
  • 35 g fresh cilantro, finely chopped
  • 30 g fresh dill, finely chopped
  • 60 g green onion, finely sliced
  • 22 ml olive oil
  • 2 g ground turmeric
  • 5 g fine salt

Cooking method

Pan

  1. Whisk eggs

    Whisk eggs with salt and turmeric until smooth.

  2. Add herbs

    Mix in parsley, cilantro, dill and green onion.

  3. Cook

    Heat oil in a pan, pour in the mixture and cook on low heat until mostly set.

  4. Finish

    Flip carefully or cover to finish cooking until the center is set.

Frequently asked questions

Can I bake kuku sabzi instead of pan-cooking?

Yes, but pan-cooking gives the traditional golden crust and tender center.

Why is egg listed as an allergen?

Egg is the structural base of this classic version.

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