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Kuku Sabzi - Persian Herb Frittata کوکو سبزی

Kuku Sabzi – Persian Herb Frittata کوکو سبزی

An aromatic herbal Frittata and is a Must-Eat at Norouz.

Course after work cooking, brunch, easy recipe, From the Oven, low carb, out of the pan
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Kuku Sabzi – Persian Herb Frittata کوکو سبزی
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 People
Author Labsalliebe

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

  1. Preheat oven to 180°

  2. Remove the stems, wash, dry, and chop the herbs finely.

  3. Set the fenugreek aside.

  4. 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)

  5. Add turmeric and fry for another 5 minutes.

  6.  Allow herbs to cool.

  7. Mix eggs, fenugreek leaves, flour, yogurt, and baking powder well, make sure there are no lumps. Season with salt and pepper.

  8. Add herb mixture either fried or fresh and stir together. 

  9. Chop walnuts coarsely. 

  10. Mix in barberries and walnuts.

  11. 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. 

  12. 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.