There’s something incredibly magical about the bright, herby goodness of Kuku Sabzi (Persian Herb & Spinach Frittata). This beloved Persian classic celebrates spring with a riot of green herbs, soft spinach, and pillowy eggs—a symbol of renewal and joy, yet simple enough for any weeknight. With its irresistible aroma and striking color, it’s no wonder this dish is a Nowruz staple! Get ready to fill your kitchen with the inviting scents of fresh herbs as we make a delightful, flavor-packed Kuku Sabzi (Persian Herb & Spinach Frittata) that’s ideal for sharing or savoring solo.
Ingredients You’ll Need
You don’t need anything fussy—just a handful of honest, fresh ingredients that come together to create layers of flavor, texture, and color. Each item brings its own personality, from the earthy depth of herbs to the richness of eggs. Let’s break down why every ingredient matters in Kuku Sabzi (Persian Herb & Spinach Frittata)!
- Eggs: The backbone of the frittata, lending luscious texture and holding all those glorious greens together.
- Fresh parsley: Adds a grassy, clean brightness that wakes up the dish—flat-leaf parsley works best here!
- Fresh cilantro: Brings an herby punch and a burst of citrusy aroma that lifts Kuku Sabzi (Persian Herb & Spinach Frittata) to another level.
- Fresh dill: Essential for its sweet, anise-like flavor—think of it as the secret to authentic kuku magic.
- Spinach: Offers deep green color, gentle earthiness, and balances the sharper herbs beautifully.
- Green onions: Scattered in for subtle bite and a whisper of savoriness—don’t skip these!
- Ground turmeric: Just a half teaspoon gives beautiful color and that gentle, earthy warmth.
- Salt: To coaxes out all the flavor—always taste to get it just right.
- Black pepper: Adds a mild heat that pulls the herbs together without overpowering.
- Baking powder (optional): Just a pinch creates extra fluffiness, perfect for cloud-like kuku.
- All-purpose flour (optional): Sprinkle in if you want extra binding—especially handy if your herbs are ultra-fresh and juicy.
- Olive oil: For rich flavor and a golden, gently crisped crust.
How to Make Kuku Sabzi (Persian Herb & Spinach Frittata)
Step 1: Whisk the Eggs
Start by cracking all six eggs into a roomy mixing bowl and give them a hearty whisk until the yolks and whites are totally blended. You want the mixture to appear light, frothy, and golden—this is what will give your Kuku Sabzi (Persian Herb & Spinach Frittata) its signature tenderness. Don’t rush this part; well-beaten eggs really do make a difference!
Step 2: Add the Herbs and Greens
Pile in the finely chopped parsley, cilantro, dill, and spinach, along with those crisp green onions. Stir these in thoroughly, ensuring every green leaf is glistening with egg. You’ll be amazed how the mixture seems to turn even greener—this is the sign your Kuku Sabzi (Persian Herb & Spinach Frittata) will be full of fresh flavor and have that gorgeous, verdant hue.
Step 3: Season and Bind
Time to add your turmeric for subtle warmth and a pop of color, as well as the salt and black pepper. If you’re after a lighter, fluffier result, stir in the baking powder now. For a little extra binding—especially if your herbs retain more moisture—add the flour. Mix gently but thoroughly to ensure everything is distributed evenly.
Step 4: Cook on the Stove
Heat your olive oil in a nonstick or cast-iron skillet over medium heat. When shimmering, pour in your glorious egg-and-herb mixture. Use a spatula to spread it evenly right out to the edges. Let your kuku cook, undisturbed, about 6 to 8 minutes; you want the bottom a lovely golden brown and the edges set while the top is still a bit soft.
Step 5: Flip or Bake to Finish
For stovetop perfection, carefully flip your kuku using a wide spatula, or slide it onto a plate, invert the pan, and let it slip back in to cook the other side. Give it another 5 to 6 minutes until completely set and just browned underneath. Prefer a hands-off finish? Simply pop the skillet in a preheated 375°F (190°C) oven and bake for 10 to 15 minutes until cooked through. Either way, the outcome is an emerald-green round of wonder!
Step 6: Slice and Serve
Let your Kuku Sabzi (Persian Herb & Spinach Frittata) cool for a few minutes, then cut into wedges. The aroma alone is impossibly inviting! Serve it warm, or let it come to room temperature—the flavors only get better.
How to Serve Kuku Sabzi (Persian Herb & Spinach Frittata)
Garnishes
For a touch of Persian vibrance, try scattering a handful of crunchy walnuts and tart barberries (or dried cranberries) over the top just before serving. A generous sprinkle of extra fresh herbs makes for a gorgeous finish, and a few lemon wedges on the side let guests add a tangy sparkle if they like. These little touches turn your Kuku Sabzi (Persian Herb & Spinach Frittata) into a real showstopper!
Side Dishes
You can’t go wrong with Kuku Sabzi (Persian Herb & Spinach Frittata) alongside warm lavash or pita bread, creamy feta, crisp pickled vegetables, and juicy tomatoes or cucumbers. It’s a spectacular part of a Persian spread but also makes an unbelievably comforting light lunch with a tangy yogurt dip.
Creative Ways to Present
For parties, cut your kuku into slim diamonds or squares and spear them with toothpicks for a festive platter. Or place wedges on top of mini toasts with a dollop of yogurt and a sprinkle of sumac—suddenly you have elegant canapés! However you present it, the beautiful green color never fails to impress.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Kuku Sabzi (Persian Herb & Spinach Frittata) tightly or store in an airtight container in the fridge for up to three days. It keeps beautifully and doesn’t lose any of its vibrancy or delicious flavor. In fact, it’s just as tempting cold as it is warm, so snack away straight from the fridge!
Freezing
If you want to freeze your kuku, let it cool completely, then wrap individual slices or the whole round well in plastic wrap and foil. Freeze for up to two months for the freshest results. When ready to eat, thaw in the fridge overnight, and your Kuku Sabzi (Persian Herb & Spinach Frittata) will taste sunny-fresh.
Reheating
Pop slices into a nonstick skillet over low heat with a splash of olive oil for a gentle warm-up, or use a microwave if you’re short on time. To refresh a whole kuku, cover it with foil and rewarm in a 300°F (150°C) oven until just heated through. Avoid overcooking to keep the texture soft and the herbs vibrant.
FAQs
Can I use dried herbs instead of fresh?
Absolutely! If fresh herbs aren’t available, dried will work—just use one-third the amount since dried herbs are much more concentrated. The flavor will be slightly earthier, but your Kuku Sabzi (Persian Herb & Spinach Frittata) will still be absolutely delicious.
Is the flour necessary for the recipe?
The flour is totally optional! If your herbs are especially fresh and moist, a spoonful or two helps prevent crumbling. If you prefer a gluten-free version, simply skip the flour—the kuku will hold together beautifully with just eggs and herbs.
How do I flip the kuku without breaking it?
The key is patience and confidence! Use a wide, flexible spatula or, for a foolproof method, slide the kuku onto a plate, invert your pan over it, and flip the whole thing before returning it to the pan. Alternatively, finish in the oven as an easier no-flip method.
Can I bake the Kuku Sabzi (Persian Herb & Spinach Frittata) in the oven from the start?
Yes, you can! Pour the mixture into a well-oiled oven-proof dish or skillet and bake at 375°F (190°C) until just set, about 15 to 20 minutes. This method gives you a slightly softer texture and a more hands-off approach—perfect for busy days.
What can I do with leftovers?
Leftover Kuku Sabzi (Persian Herb & Spinach Frittata) is perfect tucked into sandwiches or wraps, crumbled over salads, or packed for a protein-rich picnic snack. It’s incredibly versatile and tastes wonderful even a day or two after making!
Final Thoughts
If you’re craving a dish that’s fresh, hearty, and brimming with both tradition and vibrant flavor, give Kuku Sabzi (Persian Herb & Spinach Frittata) a try. It’s a true celebration of herbs, simple to make, and a joy to share—no Persian table is complete without it! Dive in and discover just how much excitement a pan of greens and eggs can deliver.
Print
Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Stovetop or Baking
- Cuisine: Persian, Middle Eastern
- Diet: Vegetarian, Gluten-Free (without flour)
Description
Kuku Sabzi is a delightful Persian herb and spinach frittata that is packed with fresh herbs and flavorful spices. Whether enjoyed during Nowruz or any time of the year, this dish is a fragrant and savory addition to any meal.
Ingredients
Eggs:
- 6 large eggs
Herbs:
- 1 cup fresh parsley (finely chopped)
- 1 cup fresh cilantro (finely chopped)
- 1 cup fresh dill (finely chopped)
- 1 cup spinach (chopped)
- 4 green onions (chopped)
Seasonings:
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder (optional, for fluffiness)
- 2 tablespoons all-purpose flour (optional, for binding)
- 2 tablespoons olive oil
Instructions
- Prepare the Herb-Egg Mixture: Whisk eggs in a large bowl. Add parsley, cilantro, dill, spinach, green onions, turmeric, salt, pepper, baking powder, and flour. Mix well.
- Cook the Frittata: Heat olive oil in a skillet. Pour in the herb-egg mixture. Cook until set, then flip and cook the other side or bake in the oven.
- Serve: Slice into wedges and serve warm or at room temperature.
Notes
- Kuku Sabzi is traditionally served during Nowruz but is a versatile dish year-round.
- You can substitute dried herbs for fresh, but adjust the quantity accordingly.
Nutrition
- Serving Size: 1 wedge
- Calories: 170
- Sugar: 1g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 190mg
