Get started now
All recipes

Kuku Sabzi

Breakfast 🍳Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 Persian 🇮🇷 Low-CarbLow-SodiumSugar-FreeDiabetic-FriendlyGluten-FreeVegetarian 🥦Halal 🕌Pescatarian 🐟

Kuku Sabzi is a Persian herb frittata bursting with parsley, cilantro, and dill, bound just lightly with eggs. Fragrant fenugreek and turmeric add earthy warmth while leeks bring gentle sweetness, yielding a tender, green slab with crisped edges. Serve warm or at room temperature for brunch, light lunch, or as a vibrant appetizer.

  • Prep15 mins
  • Cook20 mins
  • Serves4
  • DifficultyEasy
Kuku Sabzi
  1. 1

    Halve the leek lengthwise, then slice it thinly crosswise.

  2. 2

    Heat 1 tablespoon olive oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add the leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from the heat.

  3. 3

    Preheat the oven's broiler with the rack positioned in the upper third.

  4. 4

    Whisk the eggs in a large bowl. Add the baking powder, fenugreek, salt, and turmeric; whisk until fully combined. Fold in the parsley, cilantro, dill, and leeks. Gently stir to combine; the mixture should be mostly herbs with just enough egg to moisten.

  5. 5

    Heat the remaining 2 tablespoons olive oil in the same skillet over medium heat. Add the herb mixture and spread it evenly in the skillet, smoothing the top. Cover and cook, without disturbing, until the bottom and edges are just set, about 8 minutes.

  6. 6

    Uncover and broil in the preheated oven until the top and center are cooked through, 1 to 2 minutes.