This Persian herb frittata (kuku sabzi) is bright and fresh in both color and flavor. Traditionally for Nowruz, it’s also great as an appetizer, for a picnic or brunch.
When I shared the Persian walnut cookies not too long ago, I mentioned I was planning to share other foods eaten for Nowruz. Kuku sabzi, Persian herb fritatta, is one of the most common dishes eaten during the festival. It may look very green and heavy, but it’s anything but. It’s easy to make, packed full of flavorful fresh herbs and also the perfect fit for today’s healthy green Sunday Supper theme.
Why is kuku sabzi part of Nowruz?
Nowruz is a celebration of spring, and as a result, there is always some green on the table. It’s often called Persian New Year but a number of countries celebrate it across the region and it’s now internationally recognized.
Herbs are common in Persian cooking anyway and all the more so in many dishes for this festival to ensure plenty of green (other examples are Persian herb rice with fish, sabzi polow mahi, and dolmeh barge mo). Persian “kukus” come in various forms but kuku sabzi is certainly the most popular. Being packed with herbs, and made with eggs that represent fertility, it’s a natural fit for the Nowruz table.
What makes the dish special
This Persian herb frittata is easy to make, and doesn’t have that many ingredients. Unlike any other frittatas/omelettes I know, there is baking powder in there to help it be lighter, and it definitely helps.
The only ingredient that can be a bit hard to find is barberries, but you can get them in a good spice shop, as well as I believe online. You can skip them, but they add a wonderful burst of color as well as a slight sour sharpness that goes so well. It’s a flavor contrast that you see in a lot of Persian cooking (pomegranate is common too), and works wonderfully. Walnuts are common in many versions of this as well, but I have skipped them here – feel free to add if you prefer.
Tips for making a Persian herb fritatta
There are a lot of herbs in this so it does take a bit of time to chop them. If you have a mezzeluna this is the perfect time to get it out, otherwise I suggest using a large knife and hold the knife over the top, as in the picture above, to pivot as you cut. Other than that, you simply whisk the eggs with the baking powder and seasoning, add the herbs and barberries, if using, then pour into the warm pan. You can cook it without turning over and simply covering, but I think it is both quicker and more even to turn using a plate.
This Persian herb frittata is bright and fresh in both color and flavor. While it’s traditionally for Nowruz, it would be a great addition to any appetizer table, picnic or brunch. So gather your herbs and eggs and make one soon!
This Persian herb frittata (kuku sabzi) is bright and fresh in both color and flavor.
- 1/2 cup scallions/spring onions 44g, chopped, green part included
- 1/2 cup dill 18g, finely chopped
- 1/2 cup cilantro 22g, finely chopped
- 1/2 cup parsley 22g, finely chopped
- 1 tbsp dried barberries (zereshk) (optional)
- 3 eggs
- 1/2 tsp baking powder
- 1/2 tsp pepper
- 1/4 tsp salt or a little less, to taste
- 1/2 tbsp olive oil for cooking
Note - volume/weight of herbs is the chopped leaves, with the stems the weight is at least double so bear that in mind when buying herbs. The chopping also takes a bit of time, reflected in the prep time. While you are chopping the herbs, soak the barberries in water, if using.
Once all the herbs are chopped, whisk together the eggs, baking powder, salt and pepper until well mixed. Stir in the chopped herbs and drained barberries.
Warm the oil in an 8in/20cm skillet/frying pan. It should be warm, but you want the heat to be low. Pour the egg-herb mixture and flatten the top. Cover the pan and cook for a few minutes until you can see it has cooked at the sides and is set most of the way through. Loosen from the pan and cover the pan with a plate. Invert the pan so the frittata goes onto the plate then slide it off the plate, with what was the top now on the bottom. Cook another couple minutes until cooked through. Remove from the heat, cut and serve.
Try these other Middle Eastern recipes:
- Get Your Greens Smoothie by Hardly A Goddess
- Green Breakfast Omelet Bites by Momma’s Meals
- Green Eggs and Ham by Feeding Big
- Green Scrambled Eggs with Ham by Cricket’s Confections
- Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking (you’re here!)
- Matcha Overnight Oats by Brunch-n-Bites
- Southwest Breakfast Spinach Wrap by The Freshman Cook
- Super Green Smoothie by Simple and Savory
Must Make Main Dishes
- Chicken Paillard Arugula Truffle Salad by Family Foodie
- Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table
- Grilled Lettuce and Steak Salad by Sunday Supper Movement
- Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
- Poached Cod with Pesto Wine Sauce by Life Tastes Good
- Potato Leek Skillet Pizza by A Kitchen Hoor’s Adventures
- Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
- Tequila Chicken Salad by Cosmopolitan Cornbread
- Brussels Sprout and Kale Salad by Pies and Plots
- Green Goddess Bibb Salad by Palatable Pastime
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- Quinoa Tabbouleh by That Skinny Chick Can Bake
- Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
- Shades of Green Salad by A Day in the Life on the Farm
- Zucchini Carpaccio Salad by The Bitter Side of Sweet
- Colcannon by Wholistic Woman
- Green Goddess Dip by From the Bookshelf
- Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
- Irish Cabbage by Turnips 2 Tangerines
- Miso Roasted Broccoli by Life Currents
- Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
- Roasted Brussels Sprouts by Books n’ Cooks
- Soy Glazed Sugar Snap Peas by Food Lust People Love
- Spinach Tots by A Mind “Full” Mom
- Warm Brussels Sprout Slaw by Jersey Girl Cooks
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