Kuku Sabzi – Persian Herb Frittata – Elegantly served as an appetizer or a main dish. Kuku or Kookoo Sabzi is one Persian recipe dish to try. A healthy Iranian food recipe casserole that’s mixed with fresh green herbs, eggs, fruits, and nuts. A delicious Sabzi recipe,
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Why Does This Kuku Sabzi – Persian Herb Frittata Recipe Work?
Unlike traditional frittatas, the star of this dish is not the eggs but rather the herbs that are used. It is made with less eggs, but just enough to keep the ingredients together.
This Persian frittata is served for breakfast, lunch, dinner, or as an appetizer.
Works well lamb as part of the main dish.
Works well with tzatziki as an appetizer.
One pan dish. Therefore, no need to dirty extra dishes.
Healthy and is perfect for Meatless Monday.
Kid friendly. Even my pickiest eater had seconds, and ask me to make more from time to time.
What is Kuku?
A
Persian New Year or Nowruz is the way Persians celebrate the beginning of a new year and they serve
What Is The Difference Between Kuku And Frittata ?
The difference between Kuku and a frittata is the number of eggs that are included in the dishes. The main ingredients in Kuku are the herbs, whereas, in a frittata, the main ingredients are eggs. Similarly to frittatas, all of the ingredients are combined in one bowl, then cooked together in the oven; sometimes on the stove then transferred in the oven to bake.
How to Make Kuku Sabzi?
First, pre-heat the oven to 350 degrees (Baking powder not photographed).
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.
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Kuku Sabzi – Persian Herb Frittata Recipe
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
My husband doesn’t like Cilantro. What other herb could I use in this recipe but still keep it authentically Persian?
Thanks, Anita
Mirlene
Hi Anita,
You can substitute the cilantro with Basil.
Vivian
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
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
I have used chopped Roman lettuce, fresh dill and cranberries and chopped walnuts
Mirlene
Thank you
Anne Lawton
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!
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
That’s wonderful, Kari, I hope you enjoy it.
Yang
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
Thank you, Yang 🙂
Kelly
Oh those herbs! I can almost smell them from here. What a great breakfast.
Jori
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
Me too! It makes the dish even more interesting. Thank you, Jori!
Maman de sara
I would like to try kuku sabzi without the raisins( just my preference). The green herbs makes this frittata unique,… let go green ?.
Mirlene
Go Green! Hope you enjoy it.
April
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
Thank you, April!
Lathiya
I loved the name of the recipe. With such basic ingredients, this dish is the one I will try for breakfast
Mirlene
Thank you, Lathiya!