Persian · Main
A deep-green herb cake jeweled with walnuts and barberries.
Kuku sabzi reverses the usual frittata ratio: herbs dominate and eggs merely bind. Walnuts and tart barberries add texture to the fragrant green interior.
Technique notes
Persian kitchen
Persian kuku sabzi is an herb-packed egg dish with parsley, cilantro, dill, chives, walnuts and barberries.
Wash and dry herbs thoroughly, then chop finely. Heat oven to 375°F (190°C).
Whisk eggs, baking powder, salt, pepper and turmeric; fold in herbs, walnuts and barberries.
Heat oil in a 10-inch ovenproof skillet, pour in mixture and bake 25–30 minutes until set.
Broil 1–2 minutes for color, then rest 10 minutes before cutting.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
You are the test kitchen
Cook, taste and record what happened. These private notes stay in this browser; Gastromica does not receive or publish them.
Research EditionGood to know
Kuku sabzi reverses the usual frittata ratio: herbs dominate and eggs merely bind. Walnuts and tart barberries add texture to the fragrant green interior.
Refrigerate for up to 3 days; serve cool or reheat gently.
Serve warm or room temperature with yogurt, herbs, bread and pickles.
