🇮🇷 Iran recipe
Kuku Sabzi
Kuku Sabzi is a vibrant Persian herb frittata that celebrates the abundance of fresh herbs in Iranian cooking. Unlike a Western frittata where eggs dominate, kuku sabzi is packed so densely with herbs that the eggs serve merely as a binder, resulting in a brilliantly green, deeply herbaceous dish. It is a centerpiece of the Nowruz table and is also enjoyed year-round as a light meal or appetizer.
Prep25 mins
Cook40 mins
Serves6
Difficultyeasy
Ingredients
- 8 large eggs
- 300g fresh flat-leaf parsley, finely chopped
- 100g fresh cilantro, finely chopped
- 80g fresh dill, finely chopped
- 50g fresh chives or spring onion greens, finely sliced
- 2 tablespoons dried fenugreek leaves (shambalileh)
- 30g dried barberries, rinsed
- 50g walnut pieces, roughly chopped
- 1 teaspoon ground turmeric
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil or melted butter
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 220
- Protein
- 10 g
- Carbs
- 7 g
- Fat
- 16 g
