Kuku Sabzi: Traditional Persian Herb Frittata for a Crowd

This vibrant Persian herb frittata, known as Kuku Sabzi, is a celebration of fresh herbs and greens. Traditionally served during Nowruz (Persian New Year), this dish transforms simple ingredients into a stunning, emerald-green centerpiece that’s both nutritious and delicious. Popular throughout Iran, this version is scaled up to feed a gathering while maintaining the perfect balance of herbs and eggs.

Ingredients

Fresh Herbs and Vegetables:

  • Leek: 1 large, finely chopped and thoroughly washed (3 cups/300g)
  • Fresh parsley: 4 ounces (2 cups/115g), finely chopped
  • Fresh cilantro: 4 ounces (2 cups/115g), finely chopped
  • Romaine lettuce: 4 ounces (1½ cups/115g), finely chopped
  • Fresh dill: 2 ounces (1 cup/60g), finely chopped
  • Garlic: 4 cloves, minced (about 12g)

Other Ingredients:

  • Large eggs: 8
  • Table salt: 1½ teaspoons (7.5g)
  • Black pepper: ½ teaspoon (1g)
  • Extra-virgin olive oil: ¼ cup (60ml), divided

Instructions

Preparing the Herbs:

  1. Thoroughly wash and dry all herbs and greens
  2. Remove tough stems from parsley, cilantro, and dill
  3. Finely chop all greens by hand or pulse in food processor
  4. Clean and finely chop leek, ensuring no grit remains

Making the Mixture:

  1. Combine leek, all herbs, romaine, and garlic in large bowl
  2. Whisk eggs with salt and pepper until completely blended
  3. Add eggs to herb mixture, stirring until evenly combined
  4. Mixture should be very thick and cohesive

Cooking the Kuku:

  1. Heat 3 tablespoons oil in 10-inch nonstick skillet over medium-high heat
  2. Test mixture with small amount; when it sizzles, add remaining
  3. Spread into even layer and smooth top
  4. Reduce heat to medium, cover, and cook 18-22 minutes
  5. Rotate skillet every 4-5 minutes for even browning
  6. Check bottom is deeply browned and top is set
  7. Flip using plate method
  8. Add remaining oil and cook second side 10 minutes
  9. Let rest 5 minutes before serving

Timing

  • Prep Time: 45 minutes
  • Cooking Time: 30-35 minutes
  • Total Time: 1 hour 20 minutes
  • Servings: 8-10

Nutritional Information (per serving)

  • Calories: 180
  • Protein: 8g
  • Fat: 14g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Iron: 2mg
  • Vitamin A: 85% DV
  • Vitamin C: 45% DV

Pro Tips and Tricks

  • Buy extra herbs to account for stem removal
  • Wash and dry herbs a day ahead to save time
  • Hand-chopping produces better texture than food processor
  • Use a sharp knife to prevent bruising herbs
  • Ensure skillet is properly preheated before adding mixture
  • Look for golden-brown color on both sides

Variations and Substitutions

  • Replace romaine with spinach or Swiss chard
  • Add walnuts or barberries for traditional variation
  • Use green onions instead of leeks
  • Include dried cranberries for subtle sweetness
  • Add turmeric for golden color and earthy flavor
  • Incorporate fenugreek leaves for authentic flavor

Common FAQs

Can I make this ahead of time?

Yes, Kuku Sabzi can be served hot, warm, or cold and tastes great the next day.

Why is my kuku watery?

Ensure herbs are completely dry before chopping and avoid overprocessing in food processor.

Can I freeze this dish?

While possible, freezing can affect texture. Best enjoyed fresh or within 3 days when refrigerated.

What’s the best way to flip the kuku?

Use a plate slightly larger than the skillet and flip confidently in one swift motion.

Storage and Make-Ahead Tips

  • Store in airtight container up to 3 days in refrigerator
  • Prep herbs one day ahead
  • Can be served at any temperature
  • Wrap individual slices for easy packed lunches
  • Reheat gently in microwave or room temperature
  • For best results, don’t freeze