Kuku Sabzi – Persian Herb Frittata with Barberries

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

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

1. Preheat the oven to 180C/350F. Line a 20x20cm square baking pan with baking parchment. Set side.
2. 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.
3. 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.

© 2026 | http://angiesrecipes.blogspot.com