Kuku Sabzi

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Kuku sabzi is a traditional Persian dish that is an herb-heavy frittata. The egg is really just a binder to hold all of the herbs together; it is not the main component of this dish. Serve with flatbread, yogurt, pickled onions, feta, and pomegranate seeds. It is wonderful served hot or at room temperature. Great light lunch or an appetizer for a casual cocktail party.

Submitted by Ali Ramee
Updated on February 19, 2024
3
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 large leek

  • 3 tablespoons extra-virgin olive oil, divided

  • 4 large eggs

  • 1 teaspoon baking powder

  • 1 teaspoon ground fenugreek

  • ¾ teaspoon kosher salt

  • ½ teaspoon ground turmeric

  • 1 ½ cups finely chopped fresh parsley

  • 1 cup finely chopped fresh cilantro

  • ¾ cup finely chopped fresh dill

Directions

  1. Slice leek in half lengthwise, then slice thinly crosswise.

  2. Heat 1 tablespoon olive oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.

  3. Preheat the oven's broiler with the rack in the upper third position.

  4. Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric; whisk until thoroughly combined. Fold in parsley, cilantro, dill, and leeks. Gently stir to combine; the mixture will be mostly herbs, with just enough egg for moisture.

  5. Heat remaining 2 tablespoons olive oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the skillet, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.

  6. Uncover and cook under the preheated broiler until the top and middle are cooked through, 1 to 2 minutes.

Cook's Note

To easily chop large amounts of herbs, roll them into a tight bundle or ball, pressing down and holding together with one hand. Run the knife through the bundle, continuing to chop as you move your hand back.

The drier the herbs are, the better the kuku will be. I used a salad spinner to get mine very dry after washing.

Kuku sabzi often includes barberries and walnuts, which can be folded in with the herbs if desired. Barberries could be substituted with dried cranberries, too.

Nutrition Facts (per serving)

203 Calories
16g Fat
9g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 203
% Daily Value *
Total Fat 16g 20%
Saturated Fat 3g 15%
Cholesterol 186mg 62%
Sodium 581mg 25%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 8g 16%
Vitamin C 42mg 47%
Calcium 169mg 13%
Iron 4mg 23%
Potassium 375mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.