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Persian

Kuku Sabzi (Persian Herb Frittata)

A classic Persian herb-heavy egg frittata with walnuts and barberries for a bright savory-sweet finish.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Kuku Sabzi (Persian Herb Frittata)

40 mintotal

Prep 20 min · Cook 20 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Chopping the herbs is the bulk of the work. The kuku itself cooks slowly, covered, for fifteen to twenty minutes.

Method

  1. Beat the eggs with turmeric, salt, and black pepper until smooth.

  2. Fold in parsley, coriander, dill, chives, walnuts, and drained barberries.

  3. Heat olive oil in a small nonstick pan over medium-low heat.

  4. Pour in the egg-herb mixture and spread it evenly.

  5. Cover and cook gently until the bottom is set and the top is almost firm.

  6. Flip carefully or cut into wedges and turn each piece to cook the second side briefly.

  7. Rest for a few minutes before slicing so the frittata holds its shape.

How to tell it's done

The kuku should be dense, green, sliceable, and moist without being runny in the center.

Getting it right

Tip

Cook on medium-low heat; high heat browns the outside before the herb-heavy center sets.

What to serve it with

Serve warm or at room temperature with yogurt, salad, or flatbread.

Common mistakes

The kuku is brown and dry rather than green inside.
Keep the heat low and covered throughout. Kuku sabzi is mostly herbs, and they scorch and dull long before the eggs would set on a higher flame.
It falls apart when you turn it.
Let the base set completely before attempting the flip, and rest it a few minutes off the heat first. Cutting it into wedges and turning them individually is the safer route and how it is often done at home.

Substitutions

  • Chives can be replaced with spring onion greens if needed, though the flavor will be slightly different.
  • Skip walnuts for a nut-free version and remove the tree-nut allergen in that local variant.
  • Use more herbs than egg for the classic dense green texture.

Storing and reheating

Keeps three days in the fridge and is traditionally eaten cold or at room temperature, often in bread — it is arguably better the next day. Do not freeze; the herbs turn watery.