Kuku sabzi - Persian herb frittata
Print Recipe
5 from 6 votes

Kuku sabzi - Persian herb frittata

This Persian herb frittata (kuku sabzi) is bright and fresh in both color and flavor. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer/Starter
Cuisine: Persian
Keyword: Persian fritatta, vegetarian recipe
Servings: 2 or 4 if as a side
Calories: 170kcal
Author: Caroline's Cooking


  • 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.


Calories: 170kcal | Carbohydrates: 9g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 245mg | Sodium: 407mg | Potassium: 476mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60.9% | Vitamin C: 43.3% | Calcium: 15.4% | Iron: 18.5%