Kuku Sabzi (Persian Herb Frittata)

Kuku Sabzi is a fragrant and vibrant Persian frittata, packed with fresh herbs and a touch of walnuts for added texture. This traditional Iranian dish is perfect as a light lunch, a side dish, or even a celebratory meal during Nowruz (Persian New Year). Its bright green color and fresh flavors make it both visually stunning and delicious.

Ingredients

• 1 cup fresh parsley, finely chopped
• 1 cup fresh cilantro, finely chopped
• 1 cup fresh dill, finely chopped
• 1 cup fresh chives or green onions, finely chopped
• 4 large eggs
• 1/4 cup walnuts, chopped (optional)
• 1/4 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Instructions

1. Prepare the Herbs

   Wash and finely chop all the herbs. If using walnuts, chop them into small pieces and set aside.

2. Mix the Eggs and Herbs

   In a large bowl, whisk the eggs with turmeric, salt, and pepper. Add the chopped herbs and walnuts, mixing until well combined.

3. Cook the Kuku Sabzi

   Heat the vegetable oil in a non-stick skillet over medium heat. Pour in the egg and herb mixture, spreading it evenly. Cover the skillet and cook on low to medium heat for 15–20 minutes, or until the bottom is golden and the top is mostly set.

4. Finish Cooking

   Carefully flip the Kuku Sabzi using a large plate or lid to cook the other side for an additional 5–7 minutes until fully set and lightly browned.

5. Serve

   Slide the Kuku Sabzi onto a serving plate and cut into wedges. Serve warm or at room temperature, often accompanied by yogurt, fresh bread, or a simple salad.

Serving

Kuku Sabzi makes a beautiful centerpiece for a brunch or festive table. Its fresh, herbaceous flavor pairs wonderfully with Persian rice dishes or as part of a mezze spread. The aromatic herbs and tender eggs in Kuku Sabzi bring a burst of freshness to your plate, making this Persian classic a memorable and healthy dish for any occasion.