Nowruz herb frittata · Mostly herbs
Kuku Sabzi Recipe (Persian Herb Frittata)
Dry the herbs. Herbs over eggs. Low and covered.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenKuku sabzi is more herb than egg: parsley, coriander, dill and chives bound with just enough egg, set with walnuts and barberries and eaten for Nowruz. It goes wrong when the herbs are wet, making a soggy kuku, or when the heat is high and the outside burns before the middle sets. The fix is bone dry herbs, a little baking powder, and a covered pan on low heat.
The 3 laws of kuku sabzi
Why this recipe works
Wet herbs
Water makes soggy kuku.
Eggy mix
It should be green, not yellow.
High heat
Even setting without burning.
Shopping and prep list
Ingredients
Kuku
The NineFoods kuku gauge
Is the centre set?
Gently shake the pan.
Method · 3 stages
Step by step
Mix
- Whisk eggs with flour, baking powder and spices.
- Stir in dry herbs, walnuts and barberries.
Set
- Heat oil in a nonstick pan, pour in and smooth.
- Cover and cook. Use the gauge above.
Flip
- Cut in quarters and flip each, or flip whole onto a plate and slide back.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Wet herbs.
Fix next time
Spin and pat herbs completely dry.
Why
High heat.
Fix next time
Use low heat and a lid.
Why
Too many eggs.
Fix next time
Keep herbs to at least 6 cups for 6 eggs.
Why
Not set.
Fix next time
Cut into quarters before turning.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Fresh herbs | Body | Frozen chopped kuku herb mix |
| Barberries | Tang | Dried cranberries |
| Walnuts | Crunch | Pistachios |
| Pan | Cooking | Bake at 180 C for 30 minutes |
After the meal
Serve, store, reheat
Serve with
Lavash, yoghurt, torshi or with sabzi polo ba mahi at Nowruz.
Store
Fridge 4 days.
Reheat
Serve cold or room temperature, or warm in a pan.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 6 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the centre set) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Kuku Sabzi FAQ
What is kuku sabzi?
A Persian herb frittata with more herbs than eggs.
Can I bake kuku sabzi?
Yes, at 180 C for about 30 minutes.
Why is it eaten at Nowruz?
The green herbs represent renewal and rebirth.
Can I use dried herbs?
Fresh is best, but frozen chopped herbs work well.