Country
Iran
Iran · Persian
Kuku Sabzi
A Persian herb frittata with eggs, parsley, cilantro, dill and gentle spices.
- Persian
- 35 min total time
- 4 base servings
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Adjust servings, version and allergens or avoidances to fit this recipe to your context.
Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
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.
Suitable for vegetarian diets, but not vegan because it contains egg.
This version
- Classic
- Vegetarian
Version
Contains
Ingredients
- 8eggs
- 40gfresh parsley, finely chopped
- 35gfresh cilantro, finely chopped
- 30gfresh dill, finely chopped
- 60ggreen onion, finely sliced
- 22mlolive oil
- 2gground turmeric
- 5gfine salt
Cooking method
Pan
- Whisk eggs
Whisk eggs with salt and turmeric until smooth.
- Add herbs
Mix in parsley, cilantro, dill and green onion.
- Cook
Heat oil in a pan, pour in the mixture and cook on low heat until mostly set.
- 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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