Just eight more days to Norooz! I would love to know, what do you prepare for the Persian new years feast? For me and the most iranian people Kuku Sabzi – Persian Herb Frittata کوکو سبزی is an aromatic herbal omelet and is a Must-Eat at Norooz. Persian Kuku announces spring for the many green herbs included in as parsley, cilantro, dill, chives, spring onions, dried fenugreek leaves, ground walnuts, and barberries. The herbs symbolize rebirth and the eggs fertility. The red barberries give the Kuku Sabzi a slight sour taste. Imagine fragrant herbs wafting through your kitchen as you spend a quiet afternoon concocting the Persian herb frittata. Give this Persian vegetarian dish a try!
KUKU SABZI – PERSIAN HERB FRITTATA کوکو سبزی
Kuku or Kookoo should be fluffy, aromatic and in addition of the walnuts a bit crunchy. For this dish, you need a lot of herbs. I buy the herbs at the Turkish grocery store, the bunches are 5x as big as the ones from the german grocery store. Some of my friends only use three different herbs and those who don’t like cilantro, use spinach instead. For best result choose your favorite herbs, but please don’t skip the fenugreek, it gives the Kuku an irresistible taste. Purchase the dried fenugreek leaves at a Persian shop or online.
Notice: always wash and dry your fresh herbs before cooking with them. In Iran, we fry the herbs before adding them to the scrambled eggs. Do try a quick saute of the herbs in oil, as this will really maximize the flavor. I prefer to make Kuku Sabzi without frying the fresh herbs. In this post I show you the recipe for how to prepare with and without frying the herbs. You can cook this recipe either in a skillet* or in a muffin mold* in the oven.
WHAT IS KUKU OR KOOKOO?
So let me now introduce you to the Farsi language, Kuku means frittata and Sabzi herbs. Persian Kuku or kookoo is similar to the Italian frittata, an egg-based dish similar to a thick and heavy version of an omelet or a French quiche. It is mostly folded with additional ingredients, such as various vegetables and each family has its favorite recipe. Great eaten any time of day, either hot or cold as a starter, side dish, or main course. Serve with lavash bread, yogurt, or a salad, and enjoy. For this recipe I used 8 eggs, but you can use between 6 – 8 eggs for Kuku recipes. On my Blog you can find more Kuku recipes, for example, Kuku with potatoes, wild garlic, or courgette.
INGREDIENTS KUKU SABZI
HERBS FOR KUKU SABZI
220 g parsley
100 g cilantro
50 g dill
1 bunch chives
1 bunch of spring onions
2 tbsp dried fenugreek leaves *
2 tbsp olive oil
2 tsp turmeric*
MORE INGREDIENTS FOR KUKU SABZI
8 eggs
2 tbsp wheat flour
2 tbsp Greek yogurt
3 tsp baking powder
2 tsp sea salt
freshly ground pepper
4 tbsp barberries *
100 g walnuts
PREPARATION KUKU SABZI WITH FRYING THE HERBS
Preheat oven to 180°
Remove the stems, wash, dry, and chop the herbs finely.
Set the fenugreek aside. Heat the olive oil in a frying pan and fry the herbs for a few minutes. Add turmeric and fry for another 5 minutes. (Skip this part if you don’t want to fry the herbs). Allow herbs to cool.
Mix eggs, fenugreek leaves, flour, yogurt, and baking powder well, make sure there are no lumps. Season with salt and pepper.
Add herb mixture either fried or fresh and stir together. Chop walnuts coarsely. Mix in barberries and walnuts.
Grease a muffin mold or a skillet and pour in the egg-herb mixture and bake in the oven or in a skillet for 15-20 minutes. Use a skewer to test. The Kuku is ready when it doen’nt stick to the skewer.
Serve hot or cool with lavash bread, yoghurt, or salad.
BEFARMAYID!
Susan
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Kuku Sabzi – Persian Herb Frittata کوکو سبزی
An aromatic herbal Frittata and is a Must-Eat at Norouz.
Ingredients
INGREDIENTS KUKU SABZI
HERBS FOR KUKU SABZI
- 220 g parsley
- 100 g cilantro
- 50 g dill
- 1 bunch chives
- 1 bunch spring onions
- 2 tbsp dried fenugreek leaves
- 2 tbsp olive oil
- 2 tsp turmeric
MORE INGREDIENTS FOR KUKU SABZI
- 8 eggs
- 2 tbsp flour
- 2 tbsp Greek yoghurt
- 3 tsp baking powder
- 2 tsp sea salt
- freshly ground pepper
- 4 tbsp barberries
- 100 g walnuts
Instructions
PREPARATION KUKU SABZI WITH FRYING THE HERBS
-
Preheat oven to 180°
-
Remove the stems, wash, dry, and chop the herbs finely.
-
Set the fenugreek aside.
-
Heat the olive oil in a frying pan and fry the herbs for a few minutes. (Skip this part if you use the herbs freshly)
-
Add turmeric and fry for another 5 minutes.
-
Allow herbs to cool.
-
Mix eggs, fenugreek leaves, flour, yogurt, and baking powder well, make sure there are no lumps. Season with salt and pepper.
-
Add herb mixture either fried or fresh and stir together.
-
Chop walnuts coarsely.
-
Mix in barberries and walnuts.
-
Grease a muffin mold or a skillet and pour in the egg-herb mixture and bake in the oven or in a skillet for 15-20 minutes.
-
Use a skewer to test. The Kuku is ready when it doen’nt stick to the skewer.
Recipe Notes
Serve hot or cool with lavash bread, yoghurt, or salad.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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