Persian Herb Frittata (Kuku Sabzi)
A Persian herb frittata packed with parsley, cilantro, and dill, studded with walnuts and barberries.
Kuku sabzi is less an omelet than a herb salad held together by egg — Persian cooks pack in as much parsley, cilantro, and dill as the pan can hold, then bake it until golden. This version keeps that ratio, folding walnuts and a few dried barberries into the eggs before baking for a slightly nutty, tangy finish.
Because the herbs make up so much of the volume, this dish brings a noticeable amount of iron and plant compounds to the table alongside the eggs' protein, which is part of why cooks in Iran have long served kuku sabzi around occasions tied to renewal. It's a good vegetarian option for a weekend brunch, and leftovers hold up well cold, cut into wedges for a packed lunch.
Ingredients
- 6 large eggs
- 2 cups finely chopped fresh parsley
- 1 cup finely chopped fresh cilantro
- 1/2 cup finely chopped fresh dill
- 3 green onions, finely chopped
- 2 tbsp all-purpose flour — or chickpea flour for gluten-free
- 1/2 tsp baking powder
- 1/4 cup chopped walnuts
- 2 tbsp dried barberries — or chopped dried cranberries
- 1/2 tsp turmeric
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil — for the pan
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Whisk eggs in a large bowl with turmeric, salt, and pepper.
- 2Stir in parsley, cilantro, dill, green onions, flour, baking powder, walnuts, and barberries until well combined.
- 3Heat olive oil in a nonstick oven-safe skillet over medium heat.
- 4Pour in the egg-herb mixture, spreading evenly; cook 4-5 minutes until edges set.
- 5Transfer skillet to a 350°F (175°C) oven and bake 15-18 minutes until fully set and lightly golden on top.
- 6Cool slightly, slice into wedges, and serve warm or at room temperature.