Kuku Sabzi – Persian Herb Frittata with Barberries

Kuku Sabzi (kuku meaning frittata or omelet, and sabzi meaning herbs) is a vibrant Persian egg dish packed with massive amounts of finely chopped fresh herbs like parsley, cilantro, dill, chives, and spring onions or leeks, sometimes with added spinach or chard, and commonly seasoned with turmeric, salt, pepper, and frequently studded with tart barberries and walnuts. It is a traditional staple served during Nowruz (the Persian New Year), where the vivid green herbs symbolize rebirth and the eggs represent fertility. Though it’s a classic New Year dish, it appears on Iranian tables all year round as a starter or a light main course. Enjoy kuku warm, at room temperature, or cold, with yoghurt and flatbread.


3 tbsp Olive oil 40 g Fresh dill, finely chopped 30 g Fresh chives, finely sliced 40 g Fresh cilantro, finely chopped 40 g Flat-leaf parsley, finely chopped 6 Spring onions, thinly sliced Sea salt and freshly milled black pepper 20 g Barberries ©angiesrecipes 7 Medium eggs 2 tbsp Full fat Greek yoghurt 1 tsp Baking powder ½ tsp Turmeric powder

Preheat the oven to 180C/350F. Line a 20x20cm square baking pan with baking parchment. Set side.
Add olive oil into a large frying pan set over a low-medium heat. Tip in all the herbs and spring onions and cook for 5-8 minutes until tender but not browned – when ready, the herbs will be dark green, like cooked spinach. Remove from the heat, season well with salt and pepper and stir in the barberries. Leave to cool. Crack the eggs into a large bowl and gently whisk along with the yogurt, baking powder and turmeric until you have a well combined mixture. Be careful not to overbeat the eggs, as this will make the frittata stiff.
Stir in the cooled herb mixture until the egg mixture turns completely green. Pour the mixture into the prepared tin and smooth the surface using a fork. Bake for 35-40 mins, or until a knife inserted into the middle comes out clean – there should be no remaining raw egg mixture. Serve warm, at room temperature or cold, cut into small squares or triangles.

27 comments:

DEZMOND 18/10/26 13:21: Persian food is very weird I must admit with too much seasonings like Hindu food. Hope you are having a nice Sunday lunch.
Frank | Memorie di Angelina 18/10/26 15:56: Intriguing! There are some frittatas in Italian cookery like this, but none quite so jammed packed with different herbs and spices. This is something I definitely have to try!
Balvinder 18/10/26 16:42: I simply love this Persian frittata. Thanks for sharing the oven version.
David M. Gascoigne, 18/10/26 16:59: I don't think I have ever had a barberry, but since I never met a berry I didn't like I am sure I would enjoy this dish.
Lola Martínez 18/10/26 17:14: Con hierbas he preparado quiches, pero me gusta esta nueva idea que nos aportas.
DeniseinVA 18/10/26 17:58: Hi Angie, you make the most interesting dishes. I love reading them and enjoy your photos. Thanks so much!
Basil and The B Team ~ BionicBasil ® 18/10/26 18:42: Love frittata, and this recipe looks so tasty!!! Thank mew for sharing, and now mew know what's happening in the BBHQ kitchen this week! MOL 😻🐾😻🐾😻
Brian's Home Blog 18/10/26 20:03: Yum, both pretty and delicious!
Judee 18/10/26 21:17: I'm not familiar with those berries but they look colorful and I'm sure delicious as does that beautiful frittata
roentare 18/10/26 22:43: This looks so good
Tom 18/10/26 23:55: Barberries? Aren't they seedy???
foodtravelandwine 19/10/26 01:29: I love kuku sabzi!....one of the first Persian dishes I learned to make it....for me it is ideal for cleaning the fridge with leftover herbs.....I love that you added barberries!.......Abrazotes, Marcela
J.P. Alexander 19/10/26 02:08: Gracias por la receta. Te mando un beso y te deseo una buena semana.
My name is Erika. 19/10/26 02:31: I wonder if all those herbs taste strong and are overpowering. Especially if you use fresh one. But it makes a beautiful looking frittata.
Tandy | Lavender and Lime https://tandysinclair.com 19/10/26 05:49: Next time I have left over herbs I will make this. Sounds great for me to take to work.
Angie's Recipes 19/10/26 06:38: I find it quite okay. The herbs I used are all very mild. You can use some spinach or other greens instead of herbs.
Linda's Relaxing Lair 19/10/26 06:42: Beautiful colours in this dish.
Margaret D 19/10/26 08:04: Looks good and I've never heard of barberries, Angie.
Diana 19/10/26 09:56: Never thought of whisking the eggs gently so they don’t turn stiff, I’ll remember that one. Cooking the herbs down until dark green first makes sense too. And as always your photos of the dish are great, all those angles make it look even better.
eileeninmd 19/10/26 11:19: Hello Angie,
The frittata looks both pretty and delicious. Thanks for sharing.
Take care, enjoy your day! Have a wonderful week!
Benita James 19/10/26 12:38: Looks so healthy!
The Velvet Runway 19/10/26 13:25: This looks delicious as well as colorful. I haven't heard of barberries before but I'm keen to try them.
Julia x
https://www.thevelvetrunway.com/
Hena Tayeb 19/10/26 21:56: Not sure that would get eaten in our house.. the younger is not a fan of vegetables and while the old might eat them but this might be too many herbs etc for him as well.
Granny Sue 20/10/26 04:57: Barberries! My word, I have never seen a recipe for them.
Rose world 20/10/26 06:06: Wow. Generous amounts of greens!!! I like fritata but not too much of herbs for me.
Pola 20/10/26 09:37: What a wonderful dish and what a great idea! I wasn't familiar with Kuku Sabzi, but I find the sheer amount of fresh herbs it uses absolutely fascinating. I can imagine the incredible burst of aromas filling the kitchen while they cook down and bake.

What really catches my attention is the contrast with the barberries and the touch of turmeric. Plus, I loved learning about the history and the symbolism of Nowruz behind it. I’m definitely saving the recipe to try making it and discover it very soon!

Greetings from Recomiendo Blog,

Pola
Ben | Havocinthekitchen 20/10/26 22:26: This is completely new to me, Angie! It looks fantastic, and all those herbs with barberries sound like a wonderful combination.