Kuku Sabzi (Herb and Scallion Frittata)

Updated March 18, 2025

Time Overview

• Total Time: 1 hour

• Prep Time: 10 minutes

• Cook Time: 50 minutes

Ingredients

Herbs & Aromatics

• 3 bunches cilantro (leaves only, ~150g/5.3oz)

• 3 bunches flat-leaf parsley (leaves only, ~150g/5.3oz)

• 2 bunches dill (leaves only, ~100g/3.5oz)

• 2 bunches scallions (about 10 medium, ~150g/5.3oz), thinly sliced

Spices & Seasonings

• 1 tablespoon dried fenugreek leaves (crushed gently before use)

• 1½ teaspoons kosher salt (e.g., Diamond Crystal) or ¾ teaspoon fine salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon ground turmeric

Eggs & Oil

• 5 large eggs (room temperature)

• ¼ cup canola or grapeseed oil

Serving Suggestions

• Barbari, lavash, pita, or other flatbread (warm)

• Torshi (Persian pickles) or savory pickled cucumbers

• Mast-o-khiar (Persian yogurt with mint/garlic) or plain yogurt

Preparation

Step 1: Prepare the Herb Mixture

1. Wash and Trim: Fill a large bowl with cold water. Submerge cilantro, parsley, and dill in batches, gently swishing to remove dirt. Drain and pat dry with a clean kitchen towel. Trim 4-inch (10cm) stems from the bottoms of the herbs.

2. Finely Chop: Using a chef’s knife, finely chop the trimmed herbs into ¼-inch (0.6cm) pieces. For efficiency, gather handfuls, roll into a loose bundle, and slice crosswise. Repeat until you have 4½ cups total chopped mixture.

3. Combine with Scallions: Transfer chopped herbs to a large bowl and add thinly sliced scallions. Toss gently to distribute evenly.

Step 2: Season and Bind with Eggs

1. Release Fenugreek Aroma: Gently crush dried fenugreek leaves between fingertips to release essential oils, then sprinkle over the herb-scallion mixture.

2. Add Spices: Stir in salt, black pepper, and turmeric to coat herbs evenly.

3. Incorporate Eggs: Crack eggs into the bowl. Using a fork, lightly whisk to break yolks and fully bind the mixture. The batter should be thick but pourable (avoid overmixing to prevent toughness).

Step 3: Stovetop Base Cooking

1. Preheat Broiler: Position an oven rack 5 inches below the broiler element. Heat the broiler to high (550°F/290°C).

2. Heat Skillet: In a 10-inch nonstick ovenproof skillet, heat oil over medium heat until it shimmers (≈350°F/175°C).

3. Cook the Batter: Pour the herb-egg batter into the skillet and spread evenly with a spatula, ensuring edges reach the pan’s sides. Cover with a lid or foil and cook undisturbed for 10–12 minutes, rotating the skillet halfway to ensure even browning. The bottom should darken to a deep green-brown color.

Step 4: Finish Under the Broiler

1. Broil to Set: Remove the skillet from heat and remove the lid. Broil 6–8 inches from the heat source for 1–4 minutes, checking every 30 seconds to prevent burning. The top should firm up and develop a golden crust.

2. Rest and Slice: Transfer the kuku to a platter. Let cool 10 minutes before slicing into wedges.

Step 5: Serve

Serve warm or at room temperature with flatbread, Persian pickles, and mast-o-khiar or plain yogurt.

Chef’s Tips & Community Variations

Efficiency Hacks

• Quick Chopping: Roll herbs into a tight bundle with a rolling pin or by hand (like Persian grandmothers), then slice crosswise for uniform, fast chopping.

• Nonstick Alternatives: Preheat a cast-iron skillet over medium heat, then add oil. The batter will release easily if the pan is well-oiled.

Regional Twists

• Sweet-Savory Additions: Toss in ¼ cup toasted walnuts or barberries (zereshk) for crunch and brightness.

• Vegetable Swaps: Substitute shredded zucchini, spinach, or Swiss chard for part/all of the herbs (e.g., 2 cups shredded zucchini + 2 cups herbs).

• Local Herbs: Use mint, basil, or other seasonal greens if Persian herbs are unavailable.

Community Favorites

• “This is perfect for Nowruz! The vibrant green color and fresh herb flavors celebrate spring abundance.”

• “Add walnuts or barberries for a sweet-savory balance—my family’s go-to variation.”

• “Eyeball ingredients: chop until you have enough greens, add eggs till binding—no strict measurements needed!”

Note: Leftover kuku sabzi tastes excellent cold, ideal for picnics or served with fresh baguette, pickles, and tomatoes.