Kuku Sabzi (Persian Herb Frittata) – A Fresh, Flavorful Way to Eat Your Greens. There are some recipes that feel simple…but carry so much meaning in every bite. This Kuku Sabzi, a Persian herb frittata, is one of them.
The first time I made this, I paused halfway through chopping the herbs. There was something grounding about it—the smell of fresh parsley, cilantro, and greens filling the kitchen. It didn’t feel rushed. It felt intentional.
And honestly? That’s exactly what this dish is about.
Kuku Sabzi isn’t your typical frittata. It’s not about the eggs—it’s about the herbs. Fresh, vibrant, and packed with flavor, this dish is light, nourishing, and surprisingly satisfying.
🌿 What Is Kuku Sabzi?
Kuku Sabzi is a traditional Persian dish often served during Nowruz (Persian New Year)—a time that celebrates renewal and fresh beginnings.
Unlike a classic frittata, this version uses far fewer eggs and lets the herbs shine. Think of it as a cross between:
- a frittata
- a baked omelet
- and a herb-packed savory cake
It’s soft, slightly dense, and full of flavor in every bite.
💛 Why You’ll Love This Recipe
Let me tell you why this one stays in rotation in my kitchen:
- It’s herb-forward – not egg-heavy like traditional frittatas
- One-pan recipe – simple and minimal cleanup
- Naturally nutritious – packed with vitamins and antioxidants
- Perfect anytime meal – breakfast, lunch, or a light dinner
- Flexible – use what herbs you have
And if you’re trying to eat more greens without feeling like you’re “forcing it”… this is it.
🛒 Ingredients You’ll Need
One of the things I love most about this Kuku Sabzi recipe is how it transforms a handful of simple ingredients into something that feels so fresh and full of life. Every ingredient plays a role here—nothing is just “extra.”
Here’s what you’ll need:
- Fresh parsley – This is the heart of the dish. It brings a clean, slightly peppery flavor that makes everything taste bright and fresh. Don’t be shy with it—this recipe is meant to be herb-forward.
- Fresh cilantro – Adds a soft citrusy note that balances the earthiness of the parsley. If you’re someone who usually skips cilantro, trust me—it blends beautifully here.
- Eggs – Just enough to bind everything together. Unlike traditional frittatas, the eggs don’t overpower the dish—they simply hold the herbs in place.
- Raisins (optional – this is not traditionally added, but I like the flavor it brings to the dish) – These might surprise you, but they add little bursts of sweetness that contrast beautifully with the savory herbs. It’s subtle, but it makes a difference.
- Olive oil – Adds richness and helps keep the texture soft and tender. It also enhances the overall flavor without making the dish feel heavy.
- Turmeric – This is where that warm, golden color comes from. It adds a gentle earthiness and depth that ties everything together.
- Salt & black pepper – Simple, but essential. They bring out the natural flavors of the herbs and balance the dish.
- Baking powder – Just a small amount gives the kuku a slight lift, keeping it from feeling too dense.
🍽️ What Does It Taste Like?
Fresh. Earthy. Light… but still satisfying.
The herbs bring brightness, the turmeric adds warmth, and the raisins (if you use them) give little pockets of sweetness that balance everything out.
It’s one of those dishes that feels both comforting and refreshing at the same time.
🔥 Tips for the Best Kuku Sabzi
- Chop herbs very fine – this helps everything bind together
- Don’t skip the baking powder – it gives a slight lift
- Use fresh herbs only – dried won’t give the same flavor
- Customize it – add dill, spinach, or green onions
🌿 A Quick Tip About the Herbs
Fresh herbs are everything in this recipe. Take a little extra time to wash, dry, and finely chop them—it’s worth it. The finer the chop, the better the texture and the more cohesive your final dish will be.
❓ Here Are Some Questions You May Come Across
Absolutely. They’re optional—leave them out or swap with walnuts.
Yes, though baking is easier and more consistent.
Very. It’s loaded with herbs, vitamins, and healthy fats.
How Do I serve It?
- With yogurt
- With bread, like this naan bread
- As a side to meat dishes, like this air fryer whole chicken, or this air fryer turkey breast
- Or on its own
🌱 A Little Reflection
This is one of those recipes that reminds me:
- Simple rituals… really do create beautiful results.
- You don’t need complicated ingredients.
You don’t need perfection. - Just fresh herbs, a little time, and intention.
Kuku Sabzi – Persian Herb Frittata Recipe
Equipment
- Pie Dish – 9-inch
Ingredients
- 1 cup fresh cilantro
- 1 cup fresh parsley
- ½ cup raisins
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric
- 3 large eggs
- ½ teaspoon baking powder
Instructions
- First, preheat the oven to 350 degrees.Second, wash all the herbs. Once they’re washed and dried, chop the herbs very thinly and place them in a large bowl, then add all of the remaining ingredients.
- Mix all the ingredients together and transfer the ingredients to a cast iron skillet, or oven-safe skillet. Bake for 25-30 minutes, or until a toothpick comes out clean from the center.Allow cooling. Serve as an appetizer, breakfast, lunch or dinner.
Anita says
My husband doesn’t like Cilantro. What other herb could I use in this recipe but still keep it authentically Persian?
Thanks, Anita
Mirlene says
Hi Anita,
You can substitute the cilantro with Basil.
Vivian says
I have made this before and learned from Tehranians. They never used raisins or walnuts in theirs. I wouldn’t use basil, it’s not the right flavor for this. I would just use more parsley and dilll.
Mirlene says
Thank you so much for your comment. Please note, the raisins and nuts are completely optional and are based on cook’s preference. We’ve had it and without the nuts and raisins. The recipe is completely adaptable. Please adjust it to make it work to your preference. The basil can add a hint of freshness and if using sweet basil, this will help to intensify the flavors. Dill has a strong robust flavor, but can work well depending on the amount that’s used. I hope you enjoy the recipe.
Helen says
I have used chopped Roman lettuce, fresh dill and cranberries and chopped walnuts
Mirlene says
Thank you
Anne Lawton says
I love all of the fresh herbs in this! This is perfect for the summer when there are so many fresh herbs available!
Kari - Get Inspired Everyday! says
I’m so excited to try this out! I make frittatas weekly, but I’ve never made anything like this before so I’m looking forward to changing things up!
Mirlene says
That’s wonderful, Kari, I hope you enjoy it.
Yang says
Sounds delicious! This frittata is so unique with raisins, herbs and turmeric – I don’t usually put any of these ingredients in frittata. I am so intrigued and can’t wait to try your version.
Mirlene says
Thank you, Yang 🙂
Kelly says
Oh those herbs! I can almost smell them from here. What a great breakfast.
Jori says
Thank you for the origin lesson! I love finding out where and why certain foods came to be. And I appreciate how herbilicious this is!
Mirlene says
Me too! It makes the dish even more interesting. Thank you, Jori!
Maman de sara says
I would like to try kuku sabzi without the raisins( just my preference). The green herbs makes this frittata unique,… let go green ?.
Mirlene says
Go Green! Hope you enjoy it.
April says
This Persian Herb Frittata looks amazing!! Great photo and I can imagine how tasty it is. Such a great way to start a day… every day actually! 🙂
Mirlene says
Thank you, April!
Lathiya says
I loved the name of the recipe. With such basic ingredients, this dish is the one I will try for breakfast
Mirlene says
Thank you, Lathiya!
Hope says
I love my fresh herbs so I really enjoyed how the herbs were the star of this dish! This is a unique recipe – it was delicious!
Jacqueline Debono says
This Persian frittata sounds delicious! Love the idea of combining herbs and raisins. Here in Italy we make a lot of frittata but as you say it’s different. Going to try this asap!
Mirlene says
Thank you, Jacqueline!
Heather says
I love lots of herbs with my eggs, so this frittata is right up my alley. Such a fun idea with the addition of raisins. I would have never thought of that. Can’t wait to try this for my next frittata 🙂
chihyu says
I love this recipe! So easy to make and delicious!
Megan Stevens says
Yum! We made this and loved the fresh herbs and raisins! So good with lamb, per your suggestion. 🙂 🙂 Will make again!
Sophia Bianco says
This is such a unique recipe, you wouldn’t think that raisins and eggs go together, but it’s delicious! The slightly sweet touch makes for such a tasty appetizer or light dinner.
Mirlene says
ha-ha yes, who knew! But they work well together. Enjoy!
Jean says
Such an interesting recipe! I’ve never tried this dish before, but I must! Sounds delicious.
Danielle Wolter says
ive never had this before, but what wonderfully great fresh flavors!! it would be a perfect accompaniment for so many dishes.
Mirlene says
Yes, and definitely not a traditional frittata.
Joni Gomes says
I love making frittata and this recipe was a hit!! Loved all of the flavors and herbs!
STACEY CRAWFORD says
This was super tasty and simple to make! Love the spices and the raisins!
Mirlene says
Thank you, Stacey!
Linda says
Here is another fun recipe I need to try asap. I love frittata and adding raisins to fresh herbs sounds delicious.
Mirlene says
Thank you!
Sophie says
This is a very new recipe that I found. Really unique and must try!
paleoglutenfreeguy says
Love how packed with herbs these are. I may have to sub something from the cilantro (basil, maybe?) but otherwise I can’t wait to make this.
Mirlene says
Basil will definitely work as well. Please enjoy 🙂
Stine Mari says
I am all about the herbs. It just makes any dish taste so much better. I like a normal frittata, but I know I would LOVE this!
Mirlene says
If you love herbs you will definitely love this. Thank you 🙂
GiGi Eats says
WOW OH WOW does this frittata look PHENOMENAL!!! The addition of raisins is insanely unique too!
Amanda says
Oh, I love, love a good brunch, and spring always makes me extra excited from brunch! There’s something about all the brunching holidays coming up that bring it out of me. With all the fresh herbs, this frittata is absolutely perfect for a nice spring brunch!
Mirlene says
Thank you, Amanda!
Gloria says
I have never tried a frittata like this before. Look at all the green in this recipe. I think I just might have to make this as part of the weekend brunch menu and give it a try.
Mirlene says
please let me know how you like it.
Kelly Anthony says
I have never had kuku but I love learning and tasting new things. I’m sure the herbs really shine in the dish.
Mirlene says
Yes, they certainly do.
Renee Kohley says
Oh what a fun idea that the herbs are the star of the show – my oldest is obsessed with anything herb based – she eats them right out of the garden plain. She will love this!
Lesli Schwartz says
I just love frittatas! They’re so easy to whip together, and this recipe sounds so divine! Could eat a frittata any time of day or night!