Kuku sabzi
Kuku sabzi, from above
Non vegEggIran

Kuku sabzi

A herb frittata that's more green than egg. Spring, set in a pan.

45 minTime
13 gProtein each
mildSpice
Green for the new year2 chapters · 1 min read

Make it your way

Grandma's wayPersian Nowruz style.
The original
289kcalsame
13 gproteinsame
3 gfibresame
45minutessame

The original kuku sabzi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Egg6
Flat leaf parsley1 bunch
Coriander leaves (cilantro)1 bunch
Dill leavesa small bunch
Spring onion (green onion, scallion)4
Walnuts¼ cup, chopped
Dried barberries2 tbsp
Maida (all-purpose flour, plain flour)1 tbsp
Baking powder½ tsp
Turmeric (ground turmeric)½ tsp
Cooking oil (vegetable oil)3 tbsp
Saltto taste

Method

4 steps
  1. 1Finely chop all the herbs and spring onions and dry them well.
  2. 2Beat the eggs with flour, baking powder, turmeric and salt. Fold in the herbs, walnuts and barberries.
  3. 3Heat oil in a pan, pour in the mixture, smooth the top, cover and cook on low until the edges set.
  4. 4Flip, or finish under a hot grill, and cook 5 minutes more.
Serve it like this

Cut into wedges and serve with flatbread, yoghurt and fresh herbs.

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Make it a meal

What goes with Kuku sabzi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tahdig90 min
Bread or rice Tahchin150 min
On the side Cacık10 min
On the side Shirazi salad10 min
To drink Doogh5 min
Something sweet Sholeh zard90 min
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